If you’re looking for a snack-worthy Fall treat, I’ve got you! These delicious and nutritious pumpkin pie cookies are soft, fluffy and kid-approved!
Truth be told, many of my recipes are inspired from other recipes of mine (if that makes sense, haha!), and these are no exception. I took my beloved Soft and Fluffy Apple Cinnamon Cookie recipe, and adapted it to make these. Basically, I just switched out the apple for pumpkin, added a wee bit more sugar, some spices, and voila! A completely differently but equally as delicious cookie.
Why I love pumpkin so much
When it comes to pumpkin season, I’m all in. As in, my culinary priority from about September 1st to October 31st is all things pumpkin. I’m talking oatmeal, muffins, cookies, energy bites… you name it, it likely has pumpkin in it! The dietitian in me loves that pumpkin is so incredibly nutritious, packed with Vitamin A, Potassium, Fibre and much more, and the mom in me loves that these whole grain delicious, pumpkin-y cookies are loved so much by my kiddos. I use canned pure pumpkin for all of my recipes because it’s SO easy, quick and economical. Make sure to choose “pure pumpkin puree” vs. pumpkin pie mix—there’s a big difference!
These pumpkin pie cookies are school-safe
These are perfect for school lunches – nut free, nutritious, filling and kid-loved. I usually pop 2 in each child’s lunch as part of a snack or as their “treat”. They’re also a perfect after school snack, paired with some cheese and apple slices. My little guy loves to dunk these in vanilla almond milk (just sayin’).
If you want to make these a bit more decadent, you can add a cream cheese icing on top after they’ve cooled. You’ll notice in the photos that the icing I put on is quite thin. All I did was take some icing sugar and mixed it with a bit of almond milk to make a paste!
If you’d like to make these into a vegan cookie, simply substitute a chia egg (1 tbsp ground chia + 2.5 tbsp water) for the egg and make sure to use coconut oil instead of butter. Enjoy!