Paleo Pumpkin Cookies
Let’s Bake Some Cozy Paleo Pumpkin Cookies!
Hey there, cookie lovers! So, I have to tell you about these Paleo Pumpkin Cookies. The first time I made them, it was one of those chilly autumn afternoons when all you want is something warm and spicy to nibble on. You know how the smell of baking can just fill the house with coziness? Well, that’s exactly what happened. And oh boy, do these cookies deliver on that. Honestly, they remind me of my grandma’s kitchen—minus the flour explosion because, you know, paleo.
Why You’ll Love This Recipe
I whip up a batch of these whenever I’m in the mood for something sweet but not too sinful. My family goes absolutely nuts for these (pun intended, of course, since they’re nutty). There’s just something about the combination of pumpkin and spices that gets everyone excited—and it makes the house smell like a fall wonderland. Although, confession time: the first few attempts were a bit of a mess because I underestimated the power of coconut flour. But, hey, lessons learned!
Ingredients You’ll Need
- 1 cup pumpkin puree (not the pie filling—learned that the hard way!)
- 1/2 cup almond butter (I sometimes go for peanut butter if I’m feeling rebellious)
- 1/4 cup maple syrup (honey works too, but it tends to make them a bit stickier)
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice (or just throw in cinnamon and nutmeg if you’re out)
- A pinch of salt (because everything’s better with a little salt)
- 1 teaspoon vanilla extract (optional, but I think it adds a nice touch)
- Handful of chocolate chips or chopped nuts (my kids vote chocolate every time)
How to Make These Yummy Cookies
Alright, let’s get cracking. Preheat your oven to 350°F (that’s about 180°C if you’re across the pond). Line a baking sheet with parchment paper—unless you like scrubbing pans (I don’t, so parchment it is).
In a big mixing bowl, combine the pumpkin puree, almond butter, and maple syrup. Give it a good stir until it’s all smooth. Then, add in the coconut flour, baking soda, pumpkin pie spice, and salt. Stir it all together until you’ve got a nice dough going. This is where I usually sneak a taste because, well, quality control.
If it looks a bit dry, don’t worry—it always seems that way. Stir in the vanilla if you’re using it, and then fold in your chocolate chips or nuts. Scoop spoonfuls of dough onto the prepared baking sheet. They won’t spread much, so you can crowd them a bit.
Bake for about 12-15 minutes. They should be firm to the touch but not hard. Don’t worry if they look a bit underdone when you pull them out; they’ll firm up as they cool.
Notes from My Kitchen
These cookies are a bit finicky with moisture. If they’re crumbly, try adding a little more almond butter next time. Also, don’t skip the cooling part. I once bit into one too soon and, well, it was more ‘goo’ than ‘cookie’.
Experimenting with Variations
I’ve tried adding dried cranberries for a bit of tartness—super yum! Oh, and once I tried substituting the almond butter with sunflower seed butter. That was a miss; they went kind of green (no joke). But hey, you live and learn!
What If I Don’t Have…
No parchment paper? Just grease that baking sheet well. And if you don’t have a cookie scoop, an old-fashioned spoon works just fine. Though it might get a bit messy!
Storing These Beauties
Keep them in an airtight container for about a week, though honestly, in my house, they never last more than a day. They’re just too tempting.
Serving Suggestions
I love these with a nice cup of chai tea. My little one dips them in milk, and my partner enjoys them alongside a good book. It’s all about setting the cozy mood.
Pro Tips from My Cookie Adventures
Don’t rush the mixing; I once thought I could shortcut this and ended up with lumpy cookies. And let them cool on the tray for a bit; if you move them too soon, they might crumble.
FAQ
Can I freeze the dough? Absolutely! Just roll it into balls and freeze them on the tray, then transfer to a bag once solid. Easy peasy.
What if I don’t like coconut flour? You can try using almond flour, but the texture might be different. Just adjust the amount since it’s less absorbent.
Are these really paleo? Yep, as long as you stick to the ingredients listed. Just don’t throw in any sneaky non-paleo chocolate chips!
