Pumpkin Cookies | Galleticas de Calabaza

Pumpkin Cookies #vegan #glutenfree #pamelawasabi_00Abajo en Español

October calls for something pumpkin-y right? I gave it a twist to my chocolate chip cookie recipe and created these itsy-mini-bites. These Chocolate Chip Pumpkin Cookies are completely oil free and utterly delicious. They are soft and chewy with traces of pumpkin spice in every bite.

You can use store bought pumpkin puree, or make it at home with any type of pumpkin. It can be butternut squash or acorn squash or even sweet potato, etc. Bake your desired fruit/vegetable at 400′ F for 45 minutes. Slice it first and add water to the oven pan to steam the pumpkin and achieve a more creamy texture. –If you have questions about this method. Ask me. I’m here to help you 😉

I made the pumpkin cookies really small and got about 70 mini cookies per batch. If you want less cookies simply cut the recipe in half. Since these were specially made for my daughter I made them small so the cookies could fit in her hand. Instead of the cookie being bigger than her, like in most cases.

Happy Halloween!

PS. Super excited for the Holiday Season, and for the recipes I can’t wait to create and share with my fam and you.
Pumpkin Cookies #vegan #glutenfree #pamelawasabi_01

Chocolate Chip Pumpkin Cookies

  • Servings: 70 Mini Cookies
  • Difficulty: Easy
  • Print

– 1/2 C of Pumpkin Puree (Store bought or made at home)
– 2 Flax Eggs (2 Tbsp of Ground Fax in 6 Tbsp of Water. Mix with a spoon till it gels up)
– 1 C of Coconut Sugar
– 2 Tbsp of Maple Syrup
– 1.5 C of Almond Flour
– 1.5 C of Oat Flour
– 1 Tsp of Sea Salt
– 1 Tsp of Vanilla Extract
– 1 Tsp of Pumpkin Spice (or 2 Tsp if you like a strong pumpkin flavor)
– 1/2 Tsp of Baking Soda
– 1/2 Tsp of Baking Powder
– 1/2 C of Chocolate Chips

– Preheat oven to 350′ F
– In a large bowl combine all dry, powdered form ingredients. Set aside.
– In a smaller bowl, combine the flax egg, maple, pumpkin puree and vanilla. Mix well.
– Fold the liquid ingredients in the dry ingredients bowl. Start mixing.
– As ingredients start to homogenized fold in chocolate chips.
– Line an oven tray with parchment paper and drop the cookie dough. I used a Tsp of dough per cookie.
– Bake for 10 minutes, rotate tray in oven and bake for 2 minutes more.


Galletas de Calabaza

  • Servings: 70 Galleticas
  • Difficulty: Facil
  • Print

– 1/2 C de Pure de Calabaza
– 2 Huevos de Linaza (Mezcla por 30 segundos 2 Cdas de Linaza Molida con 6 Cdas de Agua)
– 1 C Azucar de Coco
– 2 Cdas de Miel/Sirope de Arce
– 1.5 C de Harina de Almendras
– 1.5 C de Harina de Avena
– 1 Cdta de Sal Marina
– 1 Cdta de Esencia de Vainilla
– 1 Cdta de Especias de Calabaza (O 2 si quieres que este sabor sea el predominante)
– 1/2 Cdta de Bircarbonato de Soda
– 1/2 Cdta de Polvo de Hornera
– 1/2 C de Chispas de Chocolate

– Precalienta el horno a 350′ F
– En un recipiente hondo y grande combina todos los ingredientes secos y en polvo. Mézclalos.
– En un recipiente mediano combina el huevo de linaza, el pure de calabaza y los demás ingredientes líquidos. Mezcla.
– Echa los ingredientes líquidos en el recipiente grande con los demás ingredientes y empieza a mezclar.
– Cuando veas que ya se esta formando una masa homogénea echa las chispas de chocolate y sigue revolviendo.
– Prepara la bandeja de horno con papel encerado. Empieza a poner las bolitas de masa por galleta en tu bandeja. Las mias son 1 Cdta de grandes.
– Hornea por 10 minutos, cuando este tiempo haya pasado voltea la bandeja en el horno y hornea por 2 minutos mas.

Que disfrutes!

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