This season is the perfect reason to make these cookies! If you enjoy the taste of pumpkin, want a gluten free, dairy free option, (not to mention a travel friendly desert!) you’ll definitely want to give this recipe a try! It’s easy to make, with few ingredients, and full on flavour!

Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins

Ingredients:

Cookie Base:

• 2 cups almond flour – packed
• ¼ cup real maple syrup
• ¼ cup of melted coconut oil
• ¼ teaspoon pumpkin pie spice
• ½ tsp vanilla extract 

Pumpkin Purée:

• ⅓ cup pumpkin purée – canned or fresh, cooled
• 1 tablespoon maple syrup
• 1 tablespoon cornstarch
• ¼ teaspoon pumpkin pie spice
• 1 tsp vanilla extract 

Directions:

• Preheat the oven to 350°F (180°C) and line a cookie sheet with parchment paper.
• In a medium-size mixing bowl, add all the base ingredients: almond flour, maple syrup, melted coconut oil, and pumpkin pie spice.
• Combine the ingredients with a spoon, then squeeze the dough with your hands to bring them together to form a cookie dough ball. If too wet, add more almond flour.
• Divide the dough into 9 or 10 even pieces, and roll each one into a ball.
• Place each ball onto the lined cookie sheet leaving two thumbs between them.
• Use your palm to flatten each cookie, then use your thumb or the back of a measuring teaspoon to press down a cavity in the center of each cookie. This step cracks the edges of the cookies. Set aside.
• In a small bowl, whish, pumpkin puree, maple syrup, pumpkin pie spices, and cornstarch until smooth.
• Fill each cookie cavities with the pumpkin pie filling.
• Bake the cookies for 12-15 minutes, until the sides of the cookies are slightly golden.
• Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to completely cool down.

Note: Pumpkin pie spice is a blend of cinnamon, allspice, nutmeg, cloves and ginger. If you don’t carry this blend, you can make your own with these spices!