Pumpkin Cookies Recipe - Food Fanatic
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Pumpkin Cookies Recipe

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    12 Servings

Ingredients

For the Cookies:
  • 3/4 cup Whole Wheat Pastry Flour, plus 2 tablespoons
  • 1/8 teaspoon Baking Soda
  • 1/8 teaspoon Baking Powder
  • 1/8 teaspoon Salt
  • 1 teaspoon Pumpkin Pie Spice
  • 1/4 cup Coconut Oil, at room temperature (should be the consistency of soft butter)
  • 1/4 cup Granulated Sugar
  • 1/4 cup Brown Sugar, packed
  • 1/2 teaspoon Pure Vanilla Extract
  • 1 large Egg Yolk, at room temperature
  • 6 tablespoons Pumpkin Puree, at room temperature
For the Coconut Whipped Cream:
  • 1 16 ounce can Coconut Milk, full fat that has been chilled in the refrigerator no less than 24 hours (13 ounces)
  • 5 tablespoons Powdered Sugar
To Garnish:
  • 2 ounces White Chocolate
  • 1/4 teaspoon Coconut Oil, melted
  • 1/4 cup Sweetened Coconut Flakes

Directions

In a medium bowl, mix together the flour, baking soda, baking powder, salt and pumpkin pie spice.  Set aside.

In a large bowl, beat together the coconut oil and both sugars with an electric hand mixer, until light and fluffy.

For the Cookies:

  1. Add in the vanilla extract, egg yolk and pumpkin puree and beat until well combined.
  2. Stir the flour mixture into the coconut oil mixture and stir until well combined. The dough will be quite soft and sticky, and not as firm and hard as a typical dough, don’t worry it set up a lot when it’s chilled.  Cover and refrigerate for at least 2 hours to overnight.
  3. While the dough chills, you can prepare the coconut whipped cream.
  4. Take the chilled coconut milk out of the refrigerator and dump upside down. Open it with a can opener and drain out all the liquid on top, leaving you with the thick coconut cream on the bottom.
  5. Scoop the cream into a large bowl (it should equal about 1 1/4 cups) and add in the powdered sugar.
  6. Beat the cream with an electric hand mixer until light and fluffy, about 4-5 minutes.  Place back in the refrigerator until ready to use.
  7. Once the dough has chilled, preheat your oven to 325°F and line two cookie sheets with parchment paper.
  8. Scoop the dough onto the cookie sheets in 1/2 tablespoon. balls (they spread!) very lightly pressing down. You want the balls taller than they are wide, so don’t flatten them much. Note that your dough will be a little sticky, you can always spray your fingers with a little bit of pam if the dough sticks to them.
  9. Bake the cookies until lightly golden, about 15-17 minutes. They will feel quite soft and under baked, but they continue to bake on the pan.
  10. Let them cool on the pan for 10 minutes and then transfer to a wire rack to cool completely.

For the Chocolate Coconut Coating:

  1. Once the cookies are cooled, melt the chocolate in a small bowl in the microwave in 20 second intervals stirring between each interval, until smooth and melted. Pour the coconut onto a plate.
  2. Dip the bottom 1/3 of each cookie into the melted chocolate, gently scraping off any excess, and then into the coconut flakes, pressing them down gently. Place back onto the parchment paper lined cookie tray. I dipped my cookies at a slight angle, so that the undersides did not get covered in chocolate, just the top 1/3 and the edges. Repeat with remaining cookies, being very careful as the cookies are soft and delicate.
  3. Transfer the trays into the fridge to let the chocolate harder for about 30 minutes.

For the Coconut Cream Filling:

  1. Once the chocolate is hardened, fill a parchment bag ( or a Ziploc bag with the corner cut off) with the coconut cream and lightly pipe it into the middle of half of the cookies, leaving a little space around the edges for the cream to spread once sandwiched.
  2. Place the bare cookies on top of the coconut creamed cookies
  3. You can serves the cookies right away, or wait for them to back up to room temperature (my preference.)

Notes

  • Room temperature pumpkin and egg yolk are VERY important, so make sure to take them out of your refrigerator an hour or so before. If you use cold ingredients, the coconut oil will harden and give you chunky cookies.
  • Cookies are best served fresh at room temperature, or stored in the refrigerator and brought up to room temperature before serving.

Pumpkin cookies photo