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!!