Vegan, Gluten-Free Halloween: Pumpkin Cream Cookie Cups
Author: 
Recipe type: dessert
Cuisine: vegan, gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 cup all purpose gluten-free flour
  • ¼ tsp baking soda
  • ⅛ tsp salt
  • ¼ cup coconut oil, softened
  • 3 tbs maple syrup
  • 2 tsp vanilla extract
  • 2 tbs cocoa powder, divided
  • 1 cup pumpkin puree
  • ½ cup coconut butter, softened
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • ½ tsp pumpkin pie spice
  • dash of salt
  • optional toppings- 1 tbs agave, 1 tbs cocoa powder and ¼ cup shredded coconut
Instructions
  1. Preheat oven to 350. Grease the bottom side of a mini muffin tin.
  2. In a large bowl, whisk flour, baking soda and salt together. Add coconut oil, maple syrup and vanilla extract and stir until thoroughly mixed.
  3. Transfer half of batter to separate bowl and mix in 1 tbs cocoa powder.
  4. Use your fingers to press about 1-1.5 tbs of batter over greased side of muffin tin. Batter should be no more than ¼" thick (see photo above).
  5. Bake for 7 minutes. Allow cookie cups to fully cool before gently removing from muffin tin.
  6. Prepare pumpkin cream combining pumpkin puree, coconut butter, maple syrup, vanilla extract, pumpkin pie spice and salt in blender until smooth. Spoon mixture into cookie cups.
  7. Create chocolate sauce by stirring agave and cocoa powder together. Drizzle over cookie cream cups. Top with shredded coconut. Store in refrigerator.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2014/10/17/vegan-gluten-free-halloween-pumpkin-cream-cookie-cups/