I had about a cup of pumpkin puree left over from the pumpkin maple scones I had made. I was trying to think of something to make with the remaining pumpkin so it would not go to waste. I do not like waste, especially food. I had been thinking of making some type of cookies, and then I remembered I use to make some soft and fragrant pumpkin cookies. Perfect! I had to search for the recipe, and then change it to fit how we eat now compared to those many years ago.
I first did not realize it, and was a little bit surprised, but these are VEGAN. Yep, I said the V word, and they are so delicious. My house smells incredibly good from baking these cookies. They are cooling on the counter. I can’t wait anymore, gotta have one now.
- 3/4 c maple syrup
- 1 c pumpkin puree
- 1/2 c almond butter
- 1 tsp vanilla
- 2 1/2 c Paleo All-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1 c dried cranberries
- 1/2 c pecans, chopped
Preheat oven to 350 degrees. Line sheet pans with parchment paper.
Mix maple syrup, pumpkin puree, almond butter and vanilla.
In a separate bowl mix together dry ingredients: flour, baking powder, salt, cinnamon, nutmeg, ginger, cranberries, and pecans.
Mix dry ingredients into pumpkin mixture. Stir until well combined.
I used an ice cream scoop so the cookies are of substantial size. that is just the way I like my cookies. Bake 15-18 minutes. Let cool for at least 5-10 minutes. Share. Eat. Enjoy.