Monday, October 7, 2013

Pumpkin brownie cookies

It's fall flavor time!  Nst nst nst nst.

What better way is there to get started than with a vegan and gluten-free dessert?! A brownie-cookie hybrid celebrating my love of pumpkin and my addiction to chocolate!

Pumpkin brownie cookies

Dry ingredients
1 1/2 c. almond meal
1/2 c. cocoa powder
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. nutmeg
1/3 c. sugar
dash of salt

Wet ingredients
1 c. pumpkin puree
1/4 c. coconut oil, solid
1 tsp. vanilla extract

1. Preheat oven to 350 degrees.  Prepare a baking sheet with parchment paper

2. Combine all dry ingredients in a mixing bowl and stir to combine.  Melt down the 1/4 c. coconut oil on stovetop or in the microwave, then combine all wet ingredients in a separate mixing bowl and whisk thoroughly.  Once the wet ingredients are well-combined, add to the dry ingredients and mix until everything is incorporated.  The batter will be very fluffy (and yummy! eat at your leisure!) and sticky, but it isn't too difficult to handle.

3.  Roll into small-medium sized balls and flatten in your hands slightly, then place on the baking sheet with parchment paper.  The cookies will expand and will rise a tiny bit, so account for this when placing them on the baking sheet.

4.  Cook for 12-14 minutes.  Enjoy!


  1. 1. NST NST NST!
    2. These look so, so yum and the flavor combo sounds perfect.
    3. Guess who has all these ingredients in her pantry! My mom keeps accidentally re-buying GF staples like almond meal. My cookies might look a bit hardier/heartier (which is it?!) since the meal isn't as fine as flour, but I can't wait to try!

    1. 1. NST NST NST! (again and again and again because the fall flavors party is unending!)
      2. Thanks!
      3. YAY! I hope you and your family enjoy the cookies as much as we did out here!!

  2. These look so fun! I'll definitely have to try them! :)

    1. Thanks, Julie!! Let me know how it goes if you get around to it :)! I know there's insane amounts of fall baking to be done... who can resist pumpkins and squash and apples and cinnamon?!

    2. These cookies are awesome, made them this past weekend & I've been dipping into the batch all week! Thanks so much for sharing this recipe! :)

    3. It makes me happy to hear that! SO glad that you enjoyed them, Julie!!

  3. Do you think that I could substitute the leftover almond pulp from when I make almond milk for the almond meal in this recipe? Because these look amazing and if I could find some useful purpose for my leftover almond pulp, my head might explode with excitement!

    1. Hi Sarah! I'm not positive about the almond pulp! The cookies are super moist as is, but I would say give it a shot in a small batch and see what happens. Then let me know how it goes?!