These wonderfully soft and chewy pumpkin pie cookies are fragrant and full of flavor. They come together in 1 bowl + 15 minutes. Super simple. Full of healthy ingredients. You’ll love these cookies.
Gracie and I are currently recipe testing a lovely pumpkin pie recipe. Whilst the pumpkin pie recipe isn’t quite ready – we’re still tweaking the crust…we need to get the ‘crunchiness’ juuuuussstttt right! All this recipe testing means our kitchen has been overflowing with an abundance of beautifully roasted [and oh so sweet] pumpkin.
Naturally we had to find a delicious home for all of our gorgeous surplus pumpkin and where better than into a batch of amazingly fragrant pumpkin pie cookies!!
The cookies were Gracie’s idea…and a genius one at that. They’re delicious!
Why you’ll love these cookies
- simple to make
- 10 mins prep time
- 10 mins bake time
- perfectly spiced
- freezer friendly
- lunch box friendly
- packed with pumpkin
- made with wholewheat flour and oats
- sweetened with maple syrup and rapadura sugar
- heavenly scented – they really do smell like pumpkin pie
To bake pumpkin pie cookies with your kids, follow these simple steps…
Begin by washing and drying your hands with your child.
Set them up safely at the kitchen bench OR small table. Grace feels confident standing on a stool – but when she was younger I would pop her kids sized table into the middle of the kitchen and get Gracie to work at the table.
Read the recipe together and collect the ingredients needed – naming them as you go.
Preheat your oven to 160 degrees celsius (350 F) and line 2 oven trays with baking paper. Set aside.
Together – measure and place the brown sugar, wholemeal flour, baking powder, oats, cinnamon, nutmeg and ginger into a large bowl. Give your child a wooden spoon and ask them to stir the ingredients until combined.
Next, measure and add the egg, maple syrup, coconut oil, vanilla and pumpkin to the bowl.
Once again – ask your little one to stir the mixture using a wooden spoon until thoroughly combined.
Take tablespoons of the cookie dough and place directly onto the prepared baking tray [approx. 2 centimetres apart].
Bake for 10 minutes or until golden and set. Allow to cool for 5 minutes before placing on a wire rack to cool completely.
Serve alongside apple slices and fresh passion fruit for a lovely little morning tea treat. Happy baking X
MORE COOKIE RECIPES FOR KIDS
Banana Peanut Butter Choc Chip Cookies
Apple Mixed Berry and Almond Cookies
One Bowl Carrot and Blueberry Breakfast Cookies
Banana Peanut Butter Choc Oat Cookies
Blueberry Cookies with Dark Choc Drizzle
★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
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pumpkin pie cookies
- Total Time: 20 mins
- Yield: makes approx. 30 cookies
Description
These wonderfully soft and chewy pumpkin pie cookies are fragrant and full of flavor. They come together in 1 bowl + 15 minutes. Super simple. Full of healthy ingredients. You’ll love these cookies.
Ingredients
- ¼ cup (55 grams) rapadura sugar (or brown sugar)
- 1½ cups (225 grams) wholemeal flour
- 1 teaspoon baking powder
- 1 cup (90 grams) rolled (traditional) oats
- 1½ teaspoon cinnamon, ground
- ½ teaspoon nutmeg, ground
- 1/2 teaspoon ginger, ground
- 1 egg
- 1 teaspoon vanilla bean paste (or extract)
- ½ cup (150 grams) pure maple syrup
- ⅓ cup (85 grams) coconut oil, melted and slightly cooled
- 1 cup (225 grams) canned pumpkin puree (or mashed roasted pumpkin)
Instructions
- Preheat oven to 160 degrees celsius (325 F). Line 2 cookie trays with baking paper and set aside.
- Place the sugar, flour, baking powder, bicarb soda, oats, cinnamon, nutmeg and ginger into a large bowl and mix to combine.
- Add the egg, vanilla, maple syrup, coconut oil and pumpkin and mix to combine.
- Place tablespoons of the mixture onto the prepared trays leaving room for the cookies to spread a little [approx. 2 centimetres] and gently flatten each cookie.
- Bake for 10 minutes or until golden. Allow to cool for 5 or so minutes before placing the cookies onto a wire rack to cool completely. Enjoy x
Notes
Cookies are best kept in the refrigerator in an air tight container. Will keep for 3-4 days.
Cookies are freezer friendly. Store in an airtight snap lock bag. Will keep for 3 months.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
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Hi, This looks amazing. My son loves the peanut butter chocolate oat cookies from your site. I’m hoping he will love these too. Any substitute for the egg?
YAY. So happy your son enjoys our peanut butter chocolate oat cookies. To replace the egg – a mashed banana or 1/2 cup of apple sauce will do the trick. Kayla xx