Pumpkin Spice
Pumpkin puree makes this dough soft and slightly cakey, and a warm blend of spices gives it a cozy, seasonal flavor without needing any pumpkin pie filling.
Servings 10 Cookies
Equipment
- Mixing bowl
- Whisk
- Baking Sheet
- Parchment Paper
Ingredients
1 cup oat flour
1/3 cup vanilla protein powder
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
Pinch of salt
1/2 cup pumpkin puree (not pumpkin pie filling)
1/4 cup honey
1 large egg
1/3 cup white chocolate chips or chopped pecans, optional
Instructions
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together the oat flour, protein powder, pumpkin pie spice, baking soda, and salt.
3. In a separate bowl, whisk the pumpkin puree, honey, and egg together.
4. Combine the wet and dry ingredients, then fold in the white chocolate chips or pecans, if using.
5. Scoop the dough into mounds on the baking sheet this dough is soft, so don't worry if it looks a little wetter than the others.
6. Bake for 12 to 14 minutes, until the tops are set and no longer glossy.
7. Cool on the pan for 5 minutes before transferring.
Notes
Because of the pumpkin puree, these stay softer and cakier than the other cookies even after cooling. Double check the label to make sure you're using plain pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.