Pumpkin is packed full of so many vitamins and antioxidants. It’s also the perfect time of year for baking with pumpkin…fall is in the air and I love when my house has the smell of freshly baked cookies.
These cookies are so healthy they could even pass as a great breakfast when in a hurry or sitting on the porch sipping some hot coffee. I may or may not have done the latter on many occasions!
This recipe was developed so that I could use the entire can of pumpkin, but feel free to cut the recipe in half…or just make a bunch of cookies and freeze some! (These cookies don’t last more than 3 days in my house!)
- 1 can Pumpkin –not pumpkin pie filling
- 1/2 cup melted butter –can substitue coconut oil
- 4-8 tbsp maple syrup –adjust for level of sweetness (I use 4 tbsp)
- 1 egg
- 1 tbsp vanilla extract
- 3 1/2 cups blanched almond flour
- 1 1/2 tbsp pumpkin pie spice
- 1 1/2 tbsp ground cinnamon
- 2 tsp psyllum husk or xantham gum –optional (helps to bind the cookies)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- raisins/chocolate chips –optional add-ins
- Preheat oven to 375.
- Mix all wet ingredients (pumpkin, butter, syrup, egg, and vanilla) in a medium mixing bowl.
- Mix all the dry ingredients in a large mixing bowl.
- Incorporate the wet ingredients into the dry ingredients and mix well.
- Optional: add in your choice of raisins or chocolate chips (approx 3/4 cup)
- Drop spoonfuls of dough (slightly larger than 1 Tbsp) onto parchment lined baking sheet.
- Cook at 375 for approx 26-28 minutes.
- Keep extra cookies in refrigerator for 4-5 days.