With fall officially being here, let the pumpkin craze begin. I have traditionally been a pumpkin pie kind of person on Thanksgiving Day, then not a pumpkin person on too many other days. (Plus I enjoyed my pumpkin pie with more Cool Whip than pie, oops!!) In the past few years, however, I have grown to like it more and have tried it in a breakfast smoothie and different kinds of bars.
Last week I was going to get one of the smaller cans of pumpkin to try this cookie recipe. I don’t think I have ever encountered this before, but every brand of the small cans of pumpkin was sold out, and there was only the giant cans left. I figured I could just make a double batch of cookies and use it up. Well, we got our double batch of cookies, plus a loaf of pumpkin bread, plus a batch of chocolate pumpkin muffins, plus a pumpkin smoothie for me this morning. It’s a good thing these baked goods will freeze well, and a good thing that we have a nice variety of them so we don’t get sick of pumpkin :).
Anyhow, the first batch of cookies I made was under baked. It made them really hard to get off of the cookie sheet and then again really hard to get off of the cooling rack (but in the end, this didn’t bother me because I like my cookies moist and gooey). I believe I baked those for ~11 min. The second batch came out much less gooey, and I baked them for ~14 min. I’m not sure that you can get a crunchy cookie out of these in that the pumpkin and nut butter add so much moisture to the mix. I am not a fan of having nuts in cookies, so I omitted them. If I make these again I think they would be good with some dried cranberries in them.
The original recipe can be found at:
1/4 cup canned pumpkin
1/2 cup almond butter
1/2 cup maple syrup or honey
1 tsp vanilla
1 cup almond flour
1 tsp pumpkin pie spice
1/4 tsp baking soda
1/2 cup Enjoy Life chocolate chips
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Combine all ingredients together and mix thoroughly. Scoop batter onto cookie sheet to whatever size you’d like and flatten out to the desired thickness. Bake approximately 10-15 minutes, according to thickness.
Remove from baking sheet ~2 minutes after cooling and transfer to cooling rack.
These make for a quick and easy, something different, treat to satisfy a sweet tooth. I would keep them refrigerated until you are ready to eat them.
I’m predicting that this won’t be the only pumpkin recipe posted before the end of the year, so stay tuned if you are a big pumpkin fan :).