This Pumpkin Spice cookie is the real thing! Even though it fits within Eat To Live guidelines, they will make your house smell wonderful as they cook…and the cookies are delicious! Save them for a special treat in the Fall or Winter.
Pumpkin Spice Cookies, by Emily Boller
Servings: Makes about 3 dozen+, or 40 cookies.
- 1/2 can no-salt white beans
- 5 Mehdjool dates, pitted
- 1/2 TBS pumpkin pie spice
- 1/2 TBS cinnamon
- 1/2 tsp. allspice
- 1/2 tsp. ground nutmeg
- 1-15 ounce can pumpkin or squash (I thawed tub of frozen squash)
- 1 cup pecans or walnuts, chopped
- 1/2 cup raw sunflower seeds (or other raw nuts)
- 1 1/2 cup rolled oats (I used toasted quick oats)
- Optional: add 1/4 cup raisins (DH wanted them)
- OR, 1/4 cup grated unsweetened coconut (our new FAVORITE!)
Scoop out using a TBS scoop. Slightly flatten with a fork’s tines (like a peanut butter cookie–north/south, east/west). Bake at 375 (I used convection) for 20 minutes. Start watching closely at 15 minutes. You’ll want them to be a little brown on sides and bottom.
Note: I have kept this “cookie” dough refrigerated for several days. I make about 8 for the day. If the dough gets too dry, I add 1/4 cup unsweetened applesauce and mix. It revives the dough.
“This makes the kitchen smell so good! My family loves them, too!” -Emily Boller (Emily quadruples this recipe for a large family)
“This is real cookie dough texture. The cookies cook on the bottom, and get firm like a traditional cookie. We loved them out of the oven, but I think they might be even better next day!…” –Carol