Pumpkin Cake Cookies

πŸŽƒπŸŽƒ Happy Halloween everyone!

I was craving these pumpkin cake cookies and knew the stores would only sell them in plastic. So, very late last night, I baked batches in between homework and cleaning. The recipe is a cinch, and the ingredients are easily found in the bulk aisle or in glass or paper packaging.


2 and 1/2 cups flour – bulk or paper packaging
1 tspn baking soda –Β bulk or cardboard box
1 tspn baking powder – bulk or cardboard box
1 tspn cinnamon – bulk or glass container
1/2 tspn nutmeg – bulk or glass container
1/2 tspn salt – bulk or glass container
1 1/2 cups sugar – bulk, paper, or cardbaord packaging
1/2 cup coconut oil –Β  bulk or glass container
1 cup baked, pureed pumpkin meat – loose produce or last resort: canned
1/2 banana OR 1/4 apple sauce – bulk or glass container
1 teaspoon vanilla extract – bulk or glass container


Preheat oven to 350F.

  1. In a medium mixing bowl, sift together flour, baking soda,baking powder, cinnamon, nutmeg and salt.
  2. In a large mixing bowl, cream together the sugar, vanilla and coconut oil until well blended. Stir in pureed pumpkin meat and apple sauce.
  3. Pour the the flour mixture into the large bowl a little at a time, but do not overmix. The batter should be an even and somewhat thick but creamy consistency.
  4. Use a tablespoon to make a rounded ball, do not flatten.
  5. Bake for 15 min, or until you can stick a fork in the center of the thickest cookie and it comes out clean.
  6. Wait until cool before glazing.


For the glaze:

  • 2 cups of powdered sugar
  • 3 tablespoons of almond milk (or milk substitute)
  • 1 tablespoon of melted coconut oil
  • 1 teaspoon of vanilla extract.


Mix ingredients together and immediately drizzle over cookies.

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