So many people love this time a year when pumpkin seems to show up in every recipe! I can take it or leave it and would much prefer a chocolate cookie! For those of you pumpkin lovers, I will admit this cookie recipe turned out pretty darn good!
I wasn't sure what I was going to end of with, but after two tries, I'm satisfied! The texture is soft and a bit cake like to start, but as they sit, the outer edge gets a bit crisp. I think they are perfect and the fact that they disappeared in a matter of a day, I think everyone liked them!and and start to clump together. It's the stage before pecan butter would star
Pumpkin Pecan Cookies
- 1 1/2 cups pecan pieces
- 1/2 cup granulated sweetener* (I used Swerve for no sugar option and added 1 tbsp coconut palm sugar)
- 1/4 cup arrowroot flour
- 1 1/2 heaping tsp cinnamon
- 1/2 heaping tsp nutmeg
- 1/4 heaping tsp ginger
- 1/4 heaping tsp cloves
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 1/2 cup pumpkin
- 1 small egg (I use farm fresh soy free eggs from Tropical Traditions)
- 3 tbsp grass-fed butter or coconut oil, melted
- 1 tsp vanilla
- Place the pecans in a food processor and blend until the nuts resemble coarse sand and start to clump together. It’s the stage before pecan butter would start
- Add in the sweetener, arrowroot, spices, salt and soda. Pulse a couple times until combined
- In a large mixing bowl, whisk the egg with the pumpkin, butter and vanilla
- Pour the pecan mixture into the wet mixture and combine
- Spoon dough out onto a parchment lined cookie sheet. The cookies will spread a bit
- Bake at 350 for 12-14 minutes. Place on a cooling rack to cool
I almost made these without the egg and I think they would still work without it. The arrowroot provides some structure and binding. I think the end result may be a harder crunchier cookie which may be what some of you prefer.
I prefer using my own spices rather than pumpkin pie spice blends from the store. I think it tastes better and allows you to add more off a specific flavor that you prefer. You could certainly use a spice blend, but I would add it in the end so you can keep adding if need be.
*I typically don’t provide a variation unless I try it myself. I think this would work with maple syrup, honey or coconut nectar. I would remove the egg (it provides liquid and see my quick notes section above) and use 1/4 cup or less of liquid sweetener. Add it with the rest of the liquid ingredients. You can always start with less and ad more if need be!
If anyone tries the no egg variation and/or with a liquid sweetener, let us all know how it turned out!
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