Soft Pumpkin Spice Cookies
Soft Pumpkin Spice Cookies with Cinnamon Streusel Topping (vegan & naturally sweetend)
1 1/2 Cups (187,5 g) All Purpose Flour
3/4 Cup (170 g) Canned Pumpkin Puree
1 Tablespoon (14 g) Baking Powder
1/2 Teaspoon (3 g) Salt
1/4 Teaspoon (0,5 g) Ground Nutmeg
1 Tablespoon (8 g) Ground Cinnamon
1/8 Teaspoon (0,2 g) Ground All Spice
6 Tablespoons (85 g) Vegan Butter (softened to room temperature)
1 Cup (150 g) Coconut Sugar
1/2 Tablespoon (4 g) Ground Flax
1 Tablespoon (19 g) Pure Maple Syrup
2 Tablespoons + 2 Teaspoons (18 g) Coconut Sugar
1/3 Cup + 1/2 Cup Tablespoon (40 g) All Purpose Flour
2 Tablespoons (28 g) Vegan Butter (softened to room temperature)
3/4 Teaspoon (0,1 g) Ground Cinnamon
Cinnamon Streusel Topping
First make your flax egg. Add your ground flax and 1.5 tablespoons of water. Mix until fully incorporated. Set aside.
In this recipe, it’s best to use pumpkin puree that has had some moisture removed from it.
To do this, blot your pumpkin puree with paper towel to rid the excess moisture. Set aside.
Next, make your cinnamon streusel topping. To do this, combine all of the cinnamon streusel ingredients in a small bowl and mix until a crumble forms. Set aside.
Next, in a medium sized mixing bowl, whisk all your dry ingredients (flour, baking powder, salt, nutmeg, cinnamon and all spice.) Set aside.
Using a stand mixer or a hand mixer, cream your butter and sugar until smooth.
Next, add your maple syrup. Continue mixing until fully incorporated. Next add your flax egg (ground flax and water mixture) and mix until fully incorporated. Finally, add your pumpkin puree and mix until fully incorporated.
Slowly add the flour mixture to your pumpkin mixture and mix until a dough forms.
Roll 2 tablespoons of dough into balls and place them on your prepared cookie tray. (Note, the dough will be sticky. You may want to flour your hands for this.)
Using your KPKitchen tablespoon measuring spoon, press down the centre of each cookie dough ball to form a shallow hole.
Fill each hole with cinnamon streusel topping.
Bake in the oven for 15-20 minutes or until the edges begin to brown.
Let the cookies cool for 5 minutes before transferring them to your KPKitchen cooling rack.