I was beyond thrilled when these Pumpkin Pie Cookies came out as awesome as they did. Not overly sweet, but soft and moist with the perfect taste of Fall coming at you from the warm cinnamon spices. I love desserts, but man, oh man, I really value eating things that are healthy and nourishing for the body which most sweets are not. [If it’s not helping you, it’s hurting you, right?] And with Fall finally here and trick-or-treating soon commencing (bring on the sugar rush!), I need something sweet but healthy to nibble on this time of year.
Pumpkin Pie Cookies
- 1 very ripe plantain
- 1/2c pumpkin puree (high-five if you pureed the sucker yourself!)
- 1/4c coconut flour
- 2 T almond flour
- 2T arrowroot starch (you can sub corn starch if it’s all you’ve got)
- 1t baking powder
- 1/2t baking soda
- 1t lemon juice
- 3T coconut oil
- pinch of salt
- 1T pumpkin pie spice
- *pure stevia to sweeten – Trader Joe’s carries awesome stuff!
- *optional; 1t molasses
- *optional; 2T maple syrup
Preheat your oven to 350°F and lightly grease a cookie tray (or line with parchment). In a blender, process together your ultra ripe plantain, pumpkin and other liquid ingredients until you have a super smooth, but fairly thick mixture. [I did not add any of the additional maple syrup or molasses but if you need cloyingly sweet, go for it! #yolo].
I used a spoon and just put ping-pong ball sized globs of dough on my silpat sheet. These Pumpkin Pie Cookies won’t rise or spread to much, so no worries if you have to crowd the pan a bit.
Bake for 12-16 minutes before removing from oven. Let the cookies cool on the counter before digging in, as they will continue to set a bit more while they cool.
P.S. – Have you ever seen a cuter Buzz Lightyear???? My nephew is so stinking adorable!