Pumpkin Spiced Cookies

Since I still have pumpkin left over, and I have been creating pretty tasty pumpkin spiced recipes, I figured it was time to try my hand at cookies. Behold, pumpkin spiced cookies!

This recipe calls for real pumpkin, whose flavor blends perfectly with raisins and maple syrup. These cookies are complete comfort food and will remind you of oatmeal raisin cookies from yesteryear.

Yields: Approximately 40 cookies. Stores well in an air tight container, once cooled.


1 1/2 cups pumpkin puree

1/2 cup maple syrup

1 tsp vanilla extract

2 eggs

1/2 cup melted coconut oil

2 1/2 cups almond flour

1/2 cup arrowroot flour

1/2 tsp salt

2 tsp pumpkin pie spice

1 tsp baking soda

1/3 cup raisins

1/4 cup pecans, chopped coarsely


Heat oven to 350.

In a large mixing bowl combine all dry ingredients and stir well to blend all flavors: salt, almond flour, arrowroot flour, pumpkin pie spice, and baking soda. Sit aside.

In a processor, add all wet ingredients and blend well: eggs, pumpkin puree, vanilla extract, maple syrup, and melted coconut oil.

Combine the dry ingredients into the processor and blend well once again.

Now add the raisins and pecans. Lightly pulse the mixture for a few seconds (perhaps 3 or 4 1-2 second pulses should do). We just need to mix the batter here not blend.

On a parchment paper lined baking sheet scoop about 1 tbsp of batter, approximately 2 inches apart.

Gently spread the batter in a small circular motion to thin out slightly (the cookie batter should sit less than 1/4 in height). The thinner the batter, the crisper the cookie texture. The thicker the batter, the more cake-like the cookie texture will bake.

Add any toppings you wish, such as toasted pumpkin seeds.

Bake for 20-25 minutes or until golden brown.

Allow cookies to slightly cool before moving to a cooling rack.

Bonus: Your house will smell absolutely amazing!



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