It is that time of year that I start thinking of ways to use pumpkin. So you might see quite a few recipes using pumpkin in the near future. This recipe is an adaptation from my original Pumpkin-Cranberry Cookies. This particular recipe uses a fruit paste for part of the sweetener. I like these cookies because they are not overly sweet, just the right amount of sweetness. These cookies are – Oh So Delicious.
Wet Ingredients:
- 1/2 c Date Paste
- 1 c pumpkin puree
- 1/4 c maple syrup
- 1/2 c almond butter
- 1 tsp pure vanilla extract
Preheat oven to 350 degrees. Line baking sheets with parchment paper/silicone mat.
Mix together wet ingredients in a large bowl. Set aside.
Dry Ingredients:
- 2 1/2 c GF All-Purpose Flour Blend
- 2 1/2 tsp baking powder
- 1/2 tsp Himalayan salt
- 2 tsp Baking Spice Blend
- 1 c dried cranberries
- 1/2 c pecans, chopped
- 1 1/4 tsp xanthan gum
In a separate bowl mix together dry ingredients: GF All-Purpose Flour Blend, baking powder, salt, Baking Spice Blend, cranberries and pecans.
Mix the dry ingredients into the pumpkin mixture. Stir until well combined.
I used an ice cream scoop so the cookies are a substantial size. That is just the way I like my cookies. Bake 12-13 minutes. Let cool for at least 5-10 minutes.
Note: This recipe makes 15 large cookies. Also, these cookies do not spread.
Share. Eat. Enjoy.
