These pumpkin cookies are a great way to enjoy the start of fall weather. Pumpkin are beginning to show up in stores everywhere, and the kids will have fun helping to make and eat them. You can cook your own fresh pumpkin or use some organic canned varieties.
Pumpkin Cookies
2014-12-21 20:12:47
Yields 2
Soft, delicious and the perfect combination of seasonal flavours; this healthy treat is perfect for snacking, deserts or as an addition to lunches on the go.
Prep Time
10 min
Total Time
30 min
Ingredients
- 1 cup butter, organic***
- 1 cup sucanat or “whole” cane sugar
- 1½ cups pumpkin; cooked & pureed
- 2 eggs, free run
- 1 tsp pure vanilla extract
- 2 cups whole grain flour*
- 1½ tsp baking powder; aluminum free
- ½ tsp sea salt; Himalayan or Celtic
- 1 tsp cinnamon, ground
- ½ tsp allspice, ground
- *** Dairy Free Alternative: Use 2/3 cup of Coconut butter, plus 1/3 cup coconut oil. Cream together in mixer and continue with remainder of recip
Instructions
- Preheat oven to 375 degrees.
- In a mixer, cream together butter and sucanat. Add eggs, pureed pumpkin and vanilla extract. Mix well.
- In a separate bowl, combine flour, baking powder, baking soda, sea salt, cinnamon and allspice. Add to butter mixture and combine.
- Drop cookies by the tablespoon onto a parchment-lined cookie sheet, well spaced and bake for 15-18 minutes or until slightly brown on top.
- *Whole Grain Flour Options
- 2 cups whole wheat flour
- 2 cups whole spelt flour
- • 1¼ cups brown rice flour + ¾ cups gluten free oat flour**
- • 1 cup brown rice flour + 1 cup sorghum flour**
- Makes about 2 dozen cookies. **Gluten Free Variations
Notes
- For any allergy concerns, please email us. We can help you discover how to change these recipes with ease.
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