Soft Pumpkin Cookies

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Step 1

Preheat oven: Preheat your toaster oven (or regular oven) to 350°F. Line a cookie sheet with parchment paper or a silicone mat.

Step 2

Mix dry ingredients: In a medium bowl, whisk together 1 cups certified GF oat flour, 0.3 cups unflavored pea protein powder, 1 teaspoons baking powder (GF), 1.5 teaspoons cinnamon, 0.5 teaspoons ground ginger, 0.3 teaspoons nutmeg, 0.1 teaspoons ground cloves, and 0.3 teaspoons salt until evenly combined.

Step 3

Mix wet ingredients: In a separate bowl, whisk together 0.8 cups canned pumpkin puree (unsweetened), 2 eggs, 2 tablespoons pure maple syrup, 1 teaspoons vanilla extract, and 1 tablespoons extra virgin olive oil until smooth and well blended.

Step 4

Combine: Pour the wet ingredients into the dry and stir until a soft, thick dough forms. It will be slightly sticky — that's what makes them pillowy!

Step 5

Scoop cookies: Using a cookie scoop or heaping tablespoon, drop 12 rounds onto the prepared sheet, spacing them about 1.5 inches apart. Gently flatten each slightly with the back of a spoon — these cookies don't spread much on their own.

Step 6

Bake at 350°F for 12–13 minutes

Step 7

Cool and enjoy: Let cookies cool on the sheet for 5 minutes