Pumpkin Butter Roll Cookies - Inspired from Fig Rolls {made vegan}
Buttery soft roll cookies filled with naturally sweetened pumpkin butter. These pumpkin cookies are not overly sweet, contain no refined sugar and make great diabetic friendly cookies, snacks or desserts. They are pretty much a homemade vegan version of fig rolls or Fig Newtons with spiced pumpkin filling.
Prep Time45 minutesmins
Cook Time24 minutesmins
Total Time1 hourhr9 minutesmins
Course: Cookies
Cuisine: Vegan
Keyword: fig newtons cookies, pumpkin butter cookies, roll cookies
Servings: 12- 15 cookies
Author: Teenuja Dahari - veganlovlie.com
Ingredients
Filling –
120mldate pumpkin butter(see notes for recipe link), reduced to a thick and pasty consistency [1/2 cup]
Biscuit –
80gwhite spelt flouror all-purpose/plain flour [1/2 cup*]
80gwhole spelt flouror whole wheat flour [1/2 cup*]
1/2tablespoonmaple syrupoptional, or 1 teaspoon sugar
3tablespoonscoconut milkcanned cold or other non-dairy milk (like soy milk or almond milk) [45ml]
1/2teaspoonapple cider vinegar
Instructions
Make the biscuit:
In a mixing bowl, whisk the flours, baking powder and salt. Make a well in the centre and add in the oil, coconut milk, vinegar and maple syrup (if using).
Mix with the spoon until mixture starts to form a dough. Go in with your hand and press into a smooth dough. Try not to knead it too much. Once the dough is formed, do not over-handle it. Place in a closed container (or wrap in cling film) and refrigerate for 30 minutes or freeze for 10 minutes (if short of time).
Take the dough out of the fridge.
Preheat the oven at 180 degrees Celsius (350 degrees Fahrenheit).
Place the dough on a lightly floured board (you may want to divide it in half to make it easier to work with).
Roll it out to about 5mm or 1/4 inch thick. Trim the rolled out dough into rectangles of 9 x 12 cm (3.5 X 5 inches).
Make the cut out bits into a ball of dough and keep aside to roll out again later.
Now place the filling along the centre of the dough. Do not overfill. Fold both sides over the filling towards the centre then roll the closed log on itself so that the seam is facing down.
Gently lift and transfer onto a baking sheet lined with parchment paper.
Make some dents into the rolled dough at 4 cm (1.5 inch) intervals but do not cut all the way through. You will get a cleaner cut once the cookies are baked and still warm.
Optionally, you can press a fork (or metal skewer) along the centre of each roll to create some indented patterns.
Repeat for the rest of the dough.
Bake for 12 minutes. Then gently turn the cookies over and bake for another 8 - 12 minutes (depending on your oven).
Remove from the oven and carefully cut the cookies through the indentations. They may still be a little spongy at this stage. But they will crisp up once cooled.
Allow cookies to cool. Then keep in an airtight container and enjoy!
They keep well for 3-4 days. If they go too soft, just pop them back in a preheated oven for 5 – 8 minutes and allow them to cool again, they will get their biscuity bite back.
Video
Notes
*volume measurement for this recipe is not recommended. Use metric / weight for precision.Date Pumpkin Butter Recipe - https://veganlovlie.com/date-pumpkin-butter-sugar-free-recipe/Link to original recipe - Pumpkin Butter Roll Cookies - https://veganlovlie.com/pumpkin-butter-cookies-vegan-fig-rolls/