Galletas de Calabaza y Canela (Pumpkin Cinnamon Cookies)
Soft, cakey pumpkin cookies spiced with cinnamon and allspice, with no dairy, egg or nuts.
- Time40 min
- LevelEasy
- Costabout £0.12 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Stir the flaxseed into the water and leave for 5 minutes to thicken.
5 min - 2
Heat the oven to 180°C (160°C fan). Line two trays with baking paper.
- 3
Beat the dairy free spread and sugar until creamy. Beat in the pumpkin purée, flax gel and vanilla.
- 4
Mix the flour, baking powder, spices and salt, then fold into the wet mixture to make a thick, soft dough.
- 5
Drop heaped tablespoons onto the trays, 4 cm apart, and flatten gently.
- 6
Bake for 13 to 15 minutes until firm and lightly golden. Cool on the tray for 5 minutes, then on a rack.
14 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.