Description
Seasonal spice meets nostalgic sweetness in this Homemade Little Debbie Pumpkin Delights recipe that captures childhood memories. Warm pumpkin cake wrapped in delicate cream filling promises comfort with each delectable bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 2 cups gluten-free baking flour
- 1/2 cup pumpkin puree
- 4 tablespoons vegan butter
- 1 cup pumpkin butter
Spices and Seasonings:
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
Binding and Sweetening Agents:
- 1 tablespoon milled flax seed
- 2 tablespoons water
- 2 tablespoons molasses
- 2 tablespoons brown sugar
- 1/2 teaspoon maple extract (or vanilla extract)
Instructions
- Prepare the binding agent by whisking milled flax seed with water, allowing it to form a gelatinous consistency.
- Combine gluten-free flour, baking soda, and warm autumn spices in a spacious mixing vessel.
- Incorporate pumpkin puree, rich molasses, caramel-like brown sugar, and aromatic maple extract, stirring until the mixture achieves a uniform texture.
- Integrate cold, cubed vegan butter into the blend, using fingertips or a pastry cutter to create a crumbly, sandy texture.
- Wrap the dough and refrigerate for approximately 25 minutes to enhance flavor development and improve structural integrity.
- Warm the oven to 350°F, preparing a baking sheet lined with parchment paper.
- Gently roll the chilled dough on a lightly dusted surface to a quarter-inch thickness, ensuring even distribution.
- Carefully cut pumpkin-shaped silhouettes, reserving and reworking excess dough.
- Craft decorative faces on half the cookie cutouts using a precise knife technique.
- Spread a generous dollop of spiced pumpkin butter onto the uncarved cookie bases.
- Delicately place the facial-design cookies atop the buttered bases, softly pressing edges to create a secure seal.
- Bake for 12-15 minutes until the edges transform to a golden, crisp hue.
- Transfer to a cooling rack, allowing cookies to set and develop a perfect, tender crispness.
Notes
- Swap flax egg with chia seeds or applesauce for different binding options if you have allergies.
- Chill dough thoroughly to prevent spreading and maintain crisp pumpkin cookie shapes during baking.
- Use parchment paper to prevent sticking and ensure easy cookie removal from baking sheet.
- Roll dough between two sheets of plastic wrap for smoother, more even thickness without extra flour mess.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg