Pumpkin Pie Cookies
Fall is here so it is time to make pumpkin recipes! Fill you home with the comforting smell of these plant-based vegan Pumpkin Pie Cookies. Enjoy the rich flavor of pumpkin pie without all the effort of making a pie.
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- 2 cups organic rolled oats, ground into flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp pumpkin pie spice
- 1 ½ cup soy milk, unsweetened, or plant based milk of choice
- 1 cup pumpkin puree
- 1 cup deglet dates
- 1 tsp vanilla
- 1 cup cashews
- ⅓ cup deglet dates
- ⅓ cup water
- 1 tbsp lemon juice
- ½ tsp vanilla
- Preheat oven to 350°F.
- Add the oat flour, baking powder, baking soda and pumpkin pie spice to a large mixing bowl and mix well.
- Add the soy milk, dates, vanilla and pumpkin puree to a blender and blend until the dates are pulverized.
- Pour blender mixture into the flour mixture and stir well.
- Scoop batter into a piping bag.
- Pipe out 12-16 cookies onto a parchment lined baking tray.
- Bake for 15 minutes.
- Once baked carefully place cookies onto a cooling rack to cool for 10 minutes.
- Add the frosting ingredients to a blender and blend until smooth.
- Frost cookies with frosting.
- Don't stack frosted cookies. Keep in an airtight container in the refrigerator for at least a week.
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Calories: 135kcalCarbohydrates: 21gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 75mgPotassium: 236mgFiber: 3gSugar: 9gVitamin A: 2472IUVitamin C: 3mgCalcium: 64mgIron: 1mg
The cookies look delish and I plan to try that recipe. By the way, I love those colorful prep dishes. Where did you get them? Thank you!
Hi, Jill — My husband and I just finished making these and are they ever good! Don’t need to wait until Thanksgiving to enjoy! Thanks for the great recipe!
I have so many medjool dates. I had stocked up. So what’s the translation from deglet to medjool?
From my experience 2 deglet dates equals 1 medjool
I already have ground oats so how much should I use?
Just slightly less flour 1 3/4 cup
I know you said 2 deglet dates equals 1 medjool in a comment above, but would I just use 1 cup of medjool for the cookies and 1/3 cup of medjool for the frosting? Wouldn’t the measurement be the same regardless of which type of date you use? Sorry if it’s a silly question.
Yes, the 1 cup measurement and 1/3 cup measurement works for both dates. Sorry for the confusion.
Now I’m confused. If the medjool dates are twice as sweet wouldn’t a cup of them be too much? Or is it because they’re bigger they take up more room in the cup so there are fewer of them in a cup? Or am I overthinking this?
Medjool dates are 2x the size of deglets and just slightly sweeter. It takes about 18 deglets to measure a cup and 9 medjools to make a cup.
Do these freeze well?
They freeze wonderfully and if you make them like in the photo they are kind of like icecream sandwiches. =)
My grandson LOVES these cookies. I’ve already baked 3 mini pumpkins. Love the smell of the kitchen when I bake these.
I made these and they were delicious, but even leaving them in for extra baking time, they seemed like they were underdone. Did I do something wrong? Do I just need to bake them longer or are they supposed to be like this? You described them as soft, but they were like raw dough. My husband loved them just the way they were, but I wasn’t sure they were right.
Hmm, not sure why that happened but you can bake them for a few more minutes.
Hi Jill! I’ve been following your channel for a few months and I’m very happy with your recipes, which I’m eager to try them all! I live in Italy! My question is, how could I replace the pumpkin pie spice? Since here in Italy isn’t easy to find it. Is it strictly needed? Thanks a lot!
It really does need it but you can create your own mix: 1 1/2 tsp cinnamon, 1/2 tsp dried ginger, 1/4 tsp dried clove, a pinch of nutmeg
I’ve made these cookies at least 4 times now. Love them, but have noticed a difference with medjool vs deglet dates. Medjool are sweeter and not as dark. The same amount of deglet dates gives you a less sweet cookie, so I even tried an added 1/4 cup coconut sugar in the next batch. I’m going to spend the extra dollars on the medjool dates. I have also tried with date paste, but those turned out less sweet and a very dark color as if burned.
I made these and I noticed that the flavor seemed to diminish after they were cooked and also they are incredibly RUBBERY what did I do wrong??
Hmmm, not sure. Overmixing might create that texture.
this recepie is awesome! the frosting was challenging – so i came up with using pure maple syrup but diluted it down with water and fresh ginger then brushed it as it came out from the oven –