Pumpkin Pillow Cookies
Pumpkin Pillow Cookies are gluten and dairy-free and as light and fluffy as pillows. They can be mixed and baked in under 15 minutes!
Today I am officially putting this Norr Table blog out into the world! I am so happy to have a home for my recipe creations and a space for collaboration on food, drink, and all things Nordic and Scandinavian-inspired! A Friday Fika is in order, and because it is still pumpkin season and also the busiest time of the year, what better way to celebrate than with 15-minute Pumpkin Pillow Cookies!
Ingredients
I first started making these cookies as an easy and nutritious after school treat for my children. They can now make them on their own which is a bonus, as the whole batch tends to disappear immediately! They require a short list of ingredients: canned pumpkin, coconut sugar, almond butter, egg, vanilla, and a little baking soda and spice. We discovered that you can also leave the egg out (a happy accident!) The resulting cookie is equally delicious and a great vegan option.
I like to make my own pumpkin spice mix to have around during the fall. I use it in everything from breads, pies and cookies like these to chili and spiced cider. My mixture contains cinnamon, ginger, nutmeg, cloves and (of course) cardamom!
Mixing and Baking the Pumpkin Pillow Cookies
Add all ingredients to a large bowl and stir until smooth.
The batter is fairly sticky, so using a small cookie scoop sprayed or rubbed with a bit of coconut oil allows for easy scooping onto the sheet pan. Parchment paper pan liners prevent the batter from sticking to the baking surface.
Vegan batter is pictured below. This has a thicker texture and is a bit easier to work with.
The cookies bake quickly and come out puffed and shiny.
Vegan cookies below with a lovely sheen and more dense texture.
Pumpkin pillow cookies are incredibly soft and light, not too sweet, and would be a great addition to a Thanksgiving dessert spread as a lighter option. Today I will simply enjoy them on a Fika break and look forward to the holidays to come!
Pumpkin Pillow Cookies
Ingredients
- ¾ cup creamy unsalted almond butter
- ½ cup pumpkin puree
- 1 egg (omit for vegan option)
- ½ teaspoon vanilla extract
- ⅓ cup coconut sugar
- ½ teaspoon pumpkin pie spice (see below)
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
Pumpkin Pie Spice
- 3 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon nutmeg
- 1 ½ teaspoons ground cardamom
- 1 ½ teaspoons ground cloves
Instructions
- Preheat oven to 350°.
- Combine all ingredients in a medium bowl and stir until smooth.
- Line several baking sheets with parchment paper.
- Use a small cookie scoop to portion out batter onto prepared pans, keeping cookies well-spaced.
- Bake for about 10 minutes, depending on size of scoop, or until golden brown.
- Cool and store in an air-tight container for several days (if they last that long!)
Pumpkin Pie Spice
- Mix together all spices and store in a glass jar or air-tight container.
So excited that you’ve launched the blog, Julie! That this is a GF recipe is a super bonus; can’t wait to try it, and to see what’s next.
Thank you so very much, Annie!! Appreciate you following along!