Spiced Pumpkin Cookies

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…).

Ingredients

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

Directions

-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.

Mix-in Ideas

Raisins

Dark- or white-chocolate chips (or both for a very fall aesthetic–orange, brown, and creamy white)

Nuts

Shredded coconut
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!
Chocolate Pumpkin Cake for One

Chocolate Pumpkin Cake for One

Collegiate Culinaire: Chocolate-Pumpkin Oat Cake Chocolate-Covered Katie calls this a “Pizookie”—that is, a hybridized pizza-cookie creation—but in my opinion it’s a scrumptious little dessert cake with some a little oatiness.  Again, I divided all ingredients she lists by 1/8 to … Continue reading