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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 180°C and line a baking tray with baking paper.
Cream the softened dairy-free butter with the coconut sugar and brown sugar, then mix in the dairy-free milk.
Add the flour, baking powder, bicarbonate of soda and pumpkin spice and mix into a soft dough.
For the filling, mix the pumpkin purée, pumpkin spice, maple syrup, dairy-free milk and cornstarch until smooth.
Roll the dough into balls and place them on the tray, spaced apart. Flatten each one slightly and press a well into the centre with the back of a measuring spoon.
Spoon the pumpkin filling into each well.
Bake for about 12-15 minutes, until the edges are lightly golden. Let cool on the tray before moving.
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You can substitute coconut sugar with caster sugar if preferred.
Ensure the dairy-free butter is softened for easier creaming with the sugars.
Can I use regular milk instead of dairy-free milk?
Yes, you can substitute regular milk if you are not avoiding dairy.
What can I use instead of pumpkin purée?
You can use sweet potato purée as an alternative.
How do I store these cookies?
Store them in an airtight container at room temperature for up to 3 days.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough balls before baking for up to 3 months.
Is there a substitute for cornstarch?
You can use arrowroot powder or tapioca starch as a substitute for cornstarch.
