Fall is here and a hankering for all things pumpkin is lingering in the crisp autumn air.
Yes, pumpkin recipes are worth getting poetic, in my humble opinion.
For those times when you want a little pumpkin spice in baked good form, you can whip up these little cookies (or mold the dough into a small slice of bread).
I adapted this recipe from a fellow blogger’s large, double-loaf version of Pumpkin and Cream Bread. That’s way to much bread for a solo gal, but these cookies are a nice alternative.
And you can make them in a pinch! It took me less than 5 minutes to make, and only 7 minutes to bake!
Makes 6 little cookies at about 15 calories each (unbelievable…).
2 T pumpkin
2 t applesauce
1/6 of an egg (mixed)
1 t almond milk
1 T & 1 t whole wheat flour
1 T coconut flour (or whole wheat if that’s all you have)
1 t or less of stevia
pinch of baking soda, cinnamon, and nutmeg
-Preheat oven to 350 degrees. Lightly grease a cookie sheet and set aside.
-Blend all dry ingredients and push to one side of the bowl.
-On the other side of the bowl, blend all wet ingredients. Mix wet and dry together.
-Spoon out cookies and shape as you like. Place in the oven and bake for about 7 minutes for softer cookies, 9 or longer for crispy ones.
Dark- or white-chocolate chips (or both for a very fall aesthetic–orange, brown, and creamy white)
As you can see, I added mine into a little bowl of Arctic Zero’s Maple Vanilla Ice Cream. The combination of pumpkin and maple could not have been tastier for the time of year. Cheers to fall!Pumpkin seeds? Yum!