This is another generous guest post from my friend Kelly over at A Girl Worth Saving! Today she is sharing her recipe for Paleo Pumpkin Spice Cookies! Please welcome my friend, Kelly!
There are three things that signify fall in my book: 1) That otherworldly feeling that the seasonal light has changed 2) The appearance of golden and blood red leaves on the trees that line my neighborhood and 3) The warm, pungent scent of cinnamon and nutmeg baking in my oven.
It’s amazing how the smell of these pumpkin spice cookies wrapped around me like a well-worn sweater. I couldn’t help but snatch them out of the oven and destroy two of them before I got the frosting on them. These cookies are soft and, like any treat with a lot of spice, they get better as they age.
Pumpkin Spice Cookies
- 1 cup pumpkin puree
- 1/2 cup coconut flour
- 2 tbsp melted coconut oil
- 1 tbsp molasses
- 1/2 tsp vanilla
- 1 tbsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp cardamon
- 1 egg
- 1/2 tsp baking soda
- 1/4 cup coconut sugar
Frosting:
- 1/4 cup palm shortening
- 2 tbsp honey
- 1/2 tsp vanilla
- 1/s tsp cinnamon
- In a mixing bowl add your pumpkin puree, coconut oil, egg, molasses, coconut sugar and vanilla then blend.
- Next add in your dry ingredients and mix until you have a soft dough.
- Pinch a walnut size piece and roll into a ball. Place on a piece of parchment paper on your baking sheet and press flat with your fingertips.
- Repeat.
- Bake in your oven at 350 degrees for 25 – 28 minutes. Remove and let cool until warm and then frost.
- To make the frosting, whip all the ingredient in a small bowl until well combined.
- Enjoy!
Kelly Bejelly is a grain-free cook, with an admitted sweet tooth, who creates Paleo, Gluten-free Recipes on her food blog – A Girl Worth Saving. You can follow her on Facebook, Twitter, Pinterest and instagram.