Sultana and Pecan Pumpkin Pie Spice Cookies

Deliciously soft and chewy vegan and gluten-free pumpkin pie spiced cookies stuffed with sultanas and pecan nuts. The perfect quick bake for a tasty afternoon treat with a cup of tea, plus they come together in 5 minutes in one bowl.

Pumpkin pie season is most certainly here, and I am loving playing around with lots of autumnal flavours and recipes. It really is such a cosy and warming flavour and this year, more than ever, I am getting involved with this seasonal blend. This recipe for Sultana and Pecan Pumpkin Pie Spice Cookies uses my DIY Pumpkin Pie Spice Blend which only contains 4 ingredients mixed together and stored in a jar. In my experience, it is so much easier to make this up in big batches to have to hand whenever the pumpkin pie spice cravings kick in.

Sultana and Pecan Pumpkin Pie Spice Cookies

These cookies were one Sunday afternoon experiment. I knew I wanted to make cookies but I wasn’t exactly sure where I was headed – but often those are the best recipes! I started with some almond butter for a rich base and added some mashed banana for natural sweetness. I love playing around the coconut flour which adds a light and crumbly texture while helping to bind the mix. The oats add substance, fibre and more protein along with the chia seeds, a little baking powder for rise and then sultanas and pecan nuts for bite. You can certainly use different combinations of nuts and dried fruits here – but I think these two work really well with the autumnal pumpkin pie spice blend.

Sultana and Pecan Pumpkin Pie Spice Cookies

These cookies take only 5 minutes to prepare and 10 minutes in the oven, so you are only 15 minutes away from a delicious and cosy cookie. They are great fresh from the oven, although they are quite delicate until cool. They are chewy and soft, moist and golden brown with gorgeously warming aromas.

Sultana and Pecan Pumpkin Pie Spice Cookies

These Sultana and Pecan Pumpkin Pie Spice Cookies are naturally gluten-free (check your oats if you are coeliac), free of added sugars, dairy-free and vegan as well as delicious.

I hope you will love them and have a look at my Mango Pumpkin Pie Spiced Smoothie Bowl, DIY Pumpkin Pie Spice Blend, Pumpkin Cinnamon Spiced Breakfast Cookies and Chocolate Chia and Mixed Nut Granola Bites for more autumnal flavoured recipes.

Sultana and Pecan Pumpkin Pie Spice Cookies

• Servings: 14
• Time: 15 minutes
• Difficulty: easy
• Print

Deliciously soft and chewy vegan and gluten-free pumpkin pie spiced cookies stuffed with sultanas and pecan nuts. The perfect quick bake for a tasty afternoon treat with a cup of tea, plus they come together in 5 minutes in one bowl.

Ingredients

• 200g almond butter
• 2 bananas, mashed
• 30g coconut flour
• 100g oats
• 2 tbsp chia seeds
• 3 tsp pumpkin pie spice blend
• 1 tsp baking powder
• 100g sultanas
• 50g pecans, crushed

Directions

1. Preheat the oven to 160Fan/180*C and like a large baking tray or sheet with parchment paper.
2. Pour the almond butter, mashed banana, coconut flour, oats, chia seeds, pumpkin pie spice blend and baking powder into a bowl and stir well. Add in the sultanas and crushed pecans and stir again to combine.
3. Use an ice cream scoop or tablespoon to measure out the cookies. Roll into balls between your hands, press each one down slightly onto the tray.
4. Bake for 10 minutes until golden brown and allow to cool on a wire rack. Store in an airtight container for 5 days.

Sultana and Pecan Pumpkin Pie Spice Cookies

I look forward to hearing your thoughts on my Sultana and Pecan Pumpkin Pie Spice Cookies. If you make them, let me know below and tag me on social media – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With pumpkin pie spice cookies of love x