Hello and tgif! Just last week I bragged about posting always on Wednesday nowadays and then this weeks post makes it online two days late. :-/ After all, these cookies were just waiting to get baked and devoured by you but my health was not playing along and I got delayed. But hey, I made it just when the weekend is starting so that should count. So here’s the recipe for this yummy pumpkin spice cookies.
If you’re a longtime reader you probably know of my big pumpkin love or pumpkin spice love. I’m totally hooked since my time in California. I simply love the combination of pumpkin and spices like cinnamon, ginger and cloves. It just pairs so well and you can always find me putting some homemade pumpkin spice in my coffee or devouring a proper pumpkin spice latte. By the way get the recipe for this one here.
Since next week November is already starting and Christmas time is here before we know it I would say cookie baking time is officially here. So it’s about time for the first cookie recipe on my blog. These ones here make your house smell amazing while still in the oven. They’re rich in spices and just so crunchy and light at the same time. They taste best when freshly baked but will also keep well for a couple of days stored in a container. Mashed pumpkin makes for a beautiful golden color and chopped pecan nuts add the finishing touch. For making the mashed pumpkin I like to use Hokkaido pumpkin but use whatever pumpkin you like best or can get your hands on. Simply boil the pumpkin in water, drain and mash. Freeze leftovers ore use in a delicious soup or other baked goods.
Have great weekend everyone!!
Pumpkin spice cookies
- 120 grams mashed pumpkin (I use boiled, mashed Hokkaido pumpkin for this but any pumpkin works)
- 80 grams soft coconut oil
- 80 g coconut sugar
- 1 organic egg
- 200 grams Einkorn flour or whole spelt flour
- 2 tbsp corn starch
- pinch of salt
- 1 tsp baking soda
- 2 tsp cinnamon
- 2 tsp ground ginger
- ¼ tsp ground cloves
- 2 tbsp maple syrup
- 70 grams chopped pecan nuts or walnuts
Preheat oven to 180°C/350F and line a baking sheet with baking parchment.
In a bowl beat coconut oil and coconut sugar until creamy. Whisk in the egg and add mashed pumpkin and maple syrup. Stir until well combined.
Mix flour, corn starch, baking soda, salt and spices in a separate bowl. Add to the wet ingredients and mix well. Fold in the pecan nuts.
With your hands roll the dough into balls and put them onto the baking sheet. Flatten with your hands and bake on the middle rack for 15-20 minutes. Take out and transfer the cookies to a wire rack. Leave to cool.