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Soft Baked Pumpkin Cookies

My friend Candice is married to a lovely man called Dan who LOVES pumpkin! Seriously, she purchases cans or organic pumpkin as soon as they appear on the shelves!  As many of you know, the recipe for Busy Bee Pumpkin Bread requires only half a can of organic pumpkin so, I developed the cookie recipe below as a way to finish the can. Although I have typed the recipe below without the addition of chocolate chips, or chunks as Dan prefers, feel free to add them in! And, of course stay tuned for the ultimate taste test when Candice prepares these for her husband! 




Ingredients: 

1/2 Can / 1 Cup Organic Pumpkin Puree 

1 Cup Blanched Almond Flour

1 1/2 Cups Gluten Free AP Flour

2 Large Eggs

2 Teaspoons Good Vanilla Extract

3/4 Cup (or less) Unrefined Coconut Sugar

1 1/2 Teaspoons Baking Soda

3/4 Teaspoon Baking Powder

2 Teaspoons Pumpkin Pie Spice (or 1 1/2 Teaspoons Cinnamon+ 1/2 Teaspoon Nutmeg)