Vegan Pumpkin Cutout Cookies | Halloween Cinnamon Sugar Cookies
Healthy vegan pumpkin cutout cookies with cinnamon sugar, very low fat and that require just 1 bowl! Super fluffy, simple to make, and perfect for fall, Holidays and for Halloween!
Preparazione 4 minuti
Cottura 16 minuti
Porzioni 25 single cookies
- 140 g brown spelt flour I used brown einkorn flour
- 50 g brown rice flour or more brown spelt flor
- 30-40 g coconut sugar or mascobado brown sugar
- 3 tbsp maple syrup
- 2 tbsp coconut oil at room temperature, ~25g
- 50 g pumpkin puree about 3 tbsps
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract optional
- a pinch of ginger optional
- 1/2 tsp baking powder
- a pinch of salt
- 2 tbsp cinnamon sugar
- coconut oil for brushing
- Dark chocolate
- Ganache Chocolate
- Almond Butter
For the DIY cinnamon sugar ( it makes a small jar )
- 50 g coconut sugar or mascobado brown sugar
- 15-20 g cinnamon powder
Preheat the oven to 160 °C | 320°F.
In a mixer or a bowl, add the pumpkin puree, maple syrup and coconut oil. Mix with a whisk.
Add the flour, spices (ginger, cinnamon and vanilla), sugar, baking powder and salt.
Mix until the dough doesn't stick to the surface of the bowl any longer. Alternatively, knead by hand until you get a smooth dough.
Roll into a ball and wrap it with cling film. Place it in the refrigerator for 15-20 minutes.
Roll out the dough in a sheet of 2-3 mm thick with a rolling pin between two sheets of parchment paper. Cut the dough with a cookie cutter. Gently transfer the cookies over a baking tray covered with parchment paper. Repeat the process until you have used the whole dough.
Cook 15-18 minutes at 160 °C | 320°F, until the cookies are lightly golden. Bake another 5 minutes to make more crunchy biscuits.
Remove the biscuits from the oven and let them cool on a wire rack. You can also re-bake the cookies after a few hours or the next day to get crunchy biscuits the Italian way (bis-cotti means twice-cooked!)
Brush the surface of the cookies with coconut oil and sprinkle with cinnamon sugar. Let it dry and serve or store.
To assemble the Halloween cookies (12 servings): Spread the melted chocolate/almond butter, o avocado chocolate mousse over the half of the regular cookies. Place the top pumpkin faced cookies over the chocolate or almond butter, gently pressing to adhere. Serve immediately or let the chocolate firm up and store in an airtight container for up to 4-5 days.
For the cinnamon sugar
In a powerful blender or small food processor, blend the sugar and cinnamon for 2-3 minutes.
Store in a jar closed with a lid.
How to store the vegan pumpkin cutout cookies
Store the pumpkin cookies in an airtight container away from humidity or heat for up to 10 days.
How to store the Halloween pumpkin cookies
Store Halloween pumpkin cookies in an airtight container for up to 4-5 days.
As they're stuffed with chocolate or almond butter, they will tend to moisten, so it is best to eat them within a few days.
Serving: 1cookie, 1 single cookie no chocolate | Calorie: 48kcal | Carbohydrates: 8.7g | Proteine: 0.9g | Fat: 1.2g | Colesterolo: 0mg | Fiber: 0.8g | Zucchero: 2.8g