It’s that time of the year again! For one of my favorite ingredients… pumpkin!! I’m so excited for all the fall recipes coming up and hope you are too. Join me for “PUMPKIN-PALOOZA!” as a make autumn recipes with REAL ingredients free from gluten, grains, preservatives, and gmo products. Let’s get real, let’s get PUMP-ed!
Pumpkin is high in vitamins A, C, and E, fiber, copper, calcium, potassium and phosphorus. It is low calorie and low fat, yet works so well in keeping your food stick together and it is so darn tasty!
BUT, learn the difference between the REAL pumpkin and the kind that “naturally flavors” things from store bought goods. Check out “Are your pumpkin treats tricking you?”.
Serving size: makes about 16-18 cookies (depending on how much dough you eat)
1/2 cup coconut flour
2 cups almond flour/meal
1/2 tsp baking soda
1/2 tsp nutmeg
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp sea salt
3/4 cup pumpkin puree
1/3 cup maple syrup
1 tsp vanilla (I used raw powder)
Frosting (there may be a little extra frosting)
8 oz. organic full fat cream cheese
2 tbsp butter
1 tsp ginger
1/4 cup maple syrup
1/2 tsp vanilla
Preheat oven to 350 degrees F. Allow cream cheese and butter to warm to room temperature.
Mix all dry ingredients in a small bowl. Mix together all wet ingredients in a large bowl (I used a whisk, it worked just fine). Slowly pour and, using a spoon, mix the dry ingredients into the wet. It will start to form a more firm dough that you can shape with your hands.
Form small dough balls about 1.5 inches in diameter and press down onto a cookie sheet lined with foil. They should look like neat, thick discs.
Bake for 18-20 minutes at 350. Once done, take out and let cool.
While cookies are baking and cooling, start the frosting. The cream cheese and butter should be soft after leaving sit for 5-10 minutes – do not microwave butter or cheese. Blend all frosting ingredients together: cream cheese, butter, ginger, maple syrup, and vanilla. Put the bowl of frosting back in the fridge for at least 10 minutes to thicken.
Once cookies have cooled and frosting has thickened, frost those cookies! Use the back of a spoon to spread.