Name: Pumpkin Crinkles
Total time: 85 min
Yield: 16 cookies
Ingredients: 110 g pumpkin purée, reduced to about 65 g; 60 g avocado oil; 108 g coconut sugar; 42 g maple syrup; 1 tsp vanilla extract; 160 g oat flour, GF; 60 g almond flour; 2 tsp cinnamon; 1 tsp ground ginger; ½ tsp nutmeg; ¼ tsp ground cloves; ½ tsp baking soda; ½ tsp fine salt; 40 g coconut sugar, for rolling; flaky salt, to finish

Method

Reduce the pumpkinCook the pumpkin purée in a small pan over medium, stirring constantly, about 7 minutes, until it darkens, thickens and weighs about 65 g. Weigh the pan before and after. Skipping this gives soft pumpkin cakes with no cracks. Scrape into the mixing bowl and cool a few minutes.
Mix the wetWhisk in the avocado oil, coconut sugar, maple syrup and vanilla until glossy, about 1 minute.
Add the drySift the oat flour, almond flour, cinnamon, ginger, nutmeg, cloves, baking soda and salt over the wet mix. Fold until no dry streaks remain.
ChillCover and refrigerate 45 minutes. If still too sticky to roll, work in 10 g more oat flour.
RollHeat the oven to 350°F (175°C) and line a sheet pan with parchment. Scoop 30 g balls, roll smooth, then roll heavily in the coconut sugar. Space 5 cm apart.
BakeBake 12 minutes, until cracked on top and set at the edges with soft centers.
Finish and coolPress flaky salt on top while warm. Leave on the pan 10 minutes to firm up.

Last updated October 8, 2026

Pumpkin Crinkles

Ingredients

Method

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