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!
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.