Hey hard-working parents! We want to help eliminate one of your time-sucking Halloween tasks: Finding the perfect Halloween cookie recipe. We’ve got new (and gluten free) pumpkin cookies with an easy recipe that’s great for kids. And we’ve also included a few of our favorite pumpkin spice cookie recipes from other Organic Authority articles!
Makes approximately two dozen pumpkin cookies.
2 cups blanched almond flour (Tip: the original author suggests the Honeyville brand)
2 cups rolled oats (not instant) – certified gluten free
1 cup fresh pumpkin puree
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup grapeseed oil (olive oil, melted coconut oil, or ghee also work)
1/2 cup organic local honey (maple syrup works, too)
1 large farm fresh brown egg (or egg replacement)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
3/4 cup raisins (or dried cranberries, or mini chocolate chips)
1 1/2 tablespoons flaxseed (optional)
Preheat the oven to 375º F and line two baking sheets with parchment paper. In a large mixing bowl: Whisk together almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt. In a small bowl: Whisk together oil and honey until smooth, and blended. Then, mix in egg, pumpkin and vanilla.
Add wet ingredients to the dry. Stir to combine well and add in oats, raisins and flaxseed. Stir until everything is combined. Drop the batter by rounded tablespoons two-inches apart on the baking sheets. Flatten the dough with a fork.
Bake the pumpkin cookies for 18-20 minutes (or until the cookies are moist and soft, but appear to be dull on the outside, and are starting to lightly brown). Rotate the baking sheets during baking for even heating (original author suggestion: every 6 minutes). Remove the pumpkin cookies from the baking sheet after a few minutes and allow them to cool on a wire rack. Store in an airtight container at room temperature.
Check out the following pumpkin cookie recipes if you want variety for your kid’s Halloween party: