Recipes

Pumpkin Pie Cookies

Pumpkin Pie Cookies

Happy Thanksgiving to all my readers and your families! For us Thanksgiving has dawned cool and crisp and we are reveling in a quiet morning. My man went off to get a load of wood so we are missing him for a little bit, but my kiddos are quietly drawing and playing, the wood stove is keeping the house toasty warm and the draw of writing out this new recipe with a cup of coffee next to me was too much to resist!

When we tried this new cookie coming up with a name was not difficult. It is basically like eating a little bite of pumpkin pie. They are soft little cookie nuggets and the flavor encompasses pumpkin spice season in one little bite. A perfect use for any leftover Thanksgiving pumpkin or for any time of year!

These cookies have become a great addition to my list of healthy snacks as they are loaded with protein, sweetened with maple syrup, has a little bit of veggies and even my pickier eater is loving these cookies! We even enjoyed a few with breakfast!

These cookies are really simple to put together though they take a little longer baking time than is typical for cookies. They are worth it though!

Pumpkin Pie Cookies

3-15oz cans garbanzo beans, drained and rinsed

1 cup natural peanut butter or nut butter or choice

1 cup pumpkin puree

3/4 cup maple syrup

1/4 teaspoon baking soda

1/8 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

2 teaspoons pure vanilla extract

1 cup mini chocolate chips

  • Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper.
  • Place beans, nut butter, pumpkin, maple syrup, baking soda, salt, cinnamon, nutmeg, cloves and vanilla in a food processor. Blend until everything is well ground and blended.
  • Transfer dough to a medium sized bowl and fold in the mini chocolate chips.
  • Scoop out tablespoon size scoops of dough onto tray keeping cookies only a couple of inches apart. They don’t grow very much so you can fit quite a few on a tray.
  • Bake at 350 for 25-30 minutes or until cookies are starting to turn golden brown on edges and cracks.
  • Allow to cool and enjoy! Store in an airtight container. We love them cold so we store them in the fridge.

Enjoy and Happy Thanksgiving!!

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