Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.
I recently came across a bunch of pureed pumpkin in my freezer, and I immediately got excited about making some pumpkin spice cookies. Yum!
I'm so glad I made them. Apparently, they were just what my family needed, because they were gone in just a couple of days. Let me show you how I pulled these amazing cookies together so you can enjoy them, too!
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Makes about 30 cookies
- 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.
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 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.
© 2019 Victoria Van Ness