Updated: Oct 15
2 cups all-purpose flour
1/2 cup oat flour
2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin spice
½ teaspoon sea salt
½ cup palm shortening, or dairy-free butter of your choosing
1 cup date sugar, plus extra for dusting
½ cup maple syrup
1 cup canned pure pumpkin puree
1 large egg
1½ teaspoons vanilla extract (optional)
We use date or maple sugar when we make this recipe. However, if you don't need to use alternative sugar options, the recipe also works well with cane sugar or golden sugar!
Preheat the oven to 350 degrees and prepare a baking sheet with parchment paper or oil. Set aside.
In a medium bowl whisk together the flours, baking soda, cinnamon, pumpkin spice, and sea salt.
In a separate bowl or stand mixer bowl, cream together the shortening and sugar until light and fluffy. Add the maple syrup, pumpkin, egg, and vanilla, then mix until thoroughly combined.
Slowly add the dry ingredients to the wet ingredients and mix until combined. Use a cookie scoop (about 1½ tablespoon) to drop mounds onto a lightly greased cookie sheet leaving about 2-3 inches between each cookie dough mound. If desires, use the palm of your hand to slightly flatten each mound, pressing down about ½ inch to flatten the top a little bit.
Dust the top with extra sugar.
Bake for 12-15 minutes. Allow to sit on the pan for about 5 minutes, then transfer to a wire rack to cool.