Pumpkins are more than just a Halloween project. They’re amazing to add to many recipes. I decided to experiment my pumpkin cookies this past thanksgiving weekend on my family because my youngest and me love them, but does other people love them too. Well it’s unanimous, its a winning recipe. I decided to try many variations of this pumpkin cookie and every time they turned out great. I used different flour combinations, but I always used half coconut flour. I wanted to be able to feed them to anyone with allergies so I used sorghum flour instead of almond flour and used ground flaxseed and water to make an egg alternative. I used crappy dollar store measuring cups and the handles broke off so when I was measuring the flour I thought I was measuring 1/4 cup, I was actually using 1/3 cup and I realized after but they still turned out great. I also want to mention that fancy molasses taste way better than cooking molasses. I also tried unsulphured blackstrap molasses and it was really good too. I don’t think you can mess up these cookies.

1 egg or 1 Tbsp ground flaxseed with 3 Tbsp water and let sit for 5 minutes

1 cup pumpkin puree

2 Tbsp melted coconut oil

1 or 2 Tbsp molasses

1/2 tsp vanilla

1/4 cup coconut sugar

1/4 cup almond flour or another kind

1/4 cup coconut flour

1 Tbsp cinnamon

1 tsp pumpkin pie spice or use a spice you like

1/2 tsp baking soda

Beat wet ingredients in a large bowl, and mix dry ingredients into wet.

Scoop dough cookie size onto a baking sheet with parchment paper.

preheat oven to 350 and bake for about 25 minutes.

Makes 12 cookies.

Roast pumpkin ahead of time. Cut the top off so that it is easy to scoop out seeds and the top stays on. Sprinkle the inside with cinnamon and put the top back on and roast at 375 for about 35 minutes. When cooled the skin should peel off easy and puree the pumpkin and put them in 1 cup glass containers in the fridge or it freezes well so you can make cookies whenever.