Homemade Clean Eating Pumpkin Spice Snickerdoodles
So we've been busy packing and selling for our big move across the country this month. The house is a wreck, but things are selling fast and the house is starting to look cleaner and cleaner by the day. Getting rid of all of our stuff has been pretty hard, especially for our 4-year-old, but honestly, it's been more of a weight off of our shoulders the more that leaves our home.
And one bonus has been that we now have the money to pay for our moving expenses. I've made enough to pay for the moving van, the gas and food, and even hotel stays along the way. Since this trip was a surprise, we didn't have the money saved up for it. But now, not only are we lighter on a bunch of stuff we didn't need and weren't using, but our trip has been funded in the process. It's been a good mind- (and house-) clearing process for all of us.
But one thing that many people may not have to worry about is that I've also needed to clean out our two garage freezers full of all of the good deals I've found to stock up on over the months we've lived here. So I've had to find all sorts of creative ways to use all of the food. One thing I found was a bunch of frozen pureed pumpkin, and I immediately got excited about making some pumpkin spice banana bread and some pumpkin spice cookies. Yum! I know it's not the fall season anymore, but boy, would these both make great fall recipes when pumpkin is available.
I'm so glad I made them, too! Both recipes have been amazing. Apparently, they were just what we needed, too, because they were gone in just a couple of days. It's really too bad I didn't find even more. Now I need to figure out how to get rid of a bunch of frozen fruit in a delicious way. Let me show you how I pulled these amazing cookies together so you can enjoy them, too!
- 1 cup grass-fed butter (or coconut oil), melted
- 1 cup coconut sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 3 teaspoons pumpkin spice
- 1 teaspoon baking powder
- 3/4 teaspoon pink Himalayan salt
- 3 cups whole wheat flour
- 1 cup pureed pumpkin
- 2 tablespoons cinnamon
- 3 tablespoons coconut sugar
- Start by preheating your oven to 375 degrees F and line two cookie sheets with parchment paper.
- There really is no right or wrong way to mix all of your ingredients up, as long as they all get into the bowl and get mixed well. You could go in order of the recipe, or you could even mix dry first and then wet or vice versa. Do what feels right to you.
- I mixed all of my ingredients in order so I didn't forget one.
- Roll all of your cookies into tablespoon sized balls and lay them out on your cookie sheets evenly.
- Mix up your cinnamon and sugar topping and roll each of your cookies in the mixture.
- Slide your cookie sheets into the oven and bake for 8 minutes.
|Serving size: 1|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Saturated fat 2 g||10%|
|Carbohydrates 17 g||6%|
|Sugar 1 g|
|Fiber 1 g||4%|
|Protein 1 g||2%|
|Cholesterol 0 mg|
|Sodium 2 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Whether you make these delicious treats in the fall season when pumpkin spice is popular and pumpkins are plentiful, or later in the year when you get a pumpkin spice craving, you are your family are sure to enjoy them! You may even want to make a second batch just in case they go as fast at your house as they did over here.
Some other great recipes to make with pumpkin include my Homemade Pumpkin Spice Granola and my Clean Eating Pumpkin Pie Two Ways. Honestly, anywhere you see sweet potato or butternut squash being used in a recipe, it's also appropriate to switch it out for pumpkin. They both have similar flavors and consistency. If you need even more ideas, consider my 14 Delicious Ways to Use Your Extra Pumpkins.
I have no shortage of yummy pumpkin recipes in this house. And seeing as how I grow my own, we have plenty of pumpkins around throughout the fall season and afterward to last us throughout the year for tons of delicious meals and desserts. And now I'm going to have even more room to grow them!
Be on the lookout in the future for some amazing upgrades to all of my recipes including fresh eggs and chicken meat, fresh goat's milk and homemade butter, cream, yogurt, sour cream and buttermilk. Yum! This is going to be a huge, fun, and interesting transition for all of us, but hopefully you can benefit from all that I learn and can adapt to the modern American home for you! Enjoy!
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© 2019 Victoria Van Ness