Pumpkin…an amazing superfood

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!)

Pumpkin Cookies

Servings 36 cookies


  • 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.

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