I’ve yet to indulge in a pumpkin spice latte this season (especially after reading that Food Babe article about some of the ingredients, yikes!), but we have been making some pumpkin treats at home.
One of my new favorite cookbooks is Against All Grain. All recipes are dairy free and grain free, but absolutely delicious.
In the book, is a great recipe for some pumpkin spice muffins. Here’s a batch I whipped up last week…
Today, I discovered another fab recipe for Pumpkin Spice Cookies on the Against All Grain blog that were equally delicious (and super easy to put together!).
-2 1/2 cups almond flour
-2 TB coconut flour
-1 1/2 tsp cinnamon
-1/2 tsp ginger
-1/2 tsp baking soda
-1/2 tsp nutmeg
-1/4 tsp cardamom
-dash of sea salt
-1/3 cup Grade B maple syrup
-1/2 cup pumpkin puree
-1 tsp vanilla
1. Preheat oven to 350
2. Mix together the dry ingredients in a small bowl
3. In a stand mixer or food processor (I used a food processor), combine the maple syrup, pumpkin puree, egg & vanilla
4. Slowly mix the dry ingredients into the wet
5. Scoop golf-ball size balls of dough onto a lined cookie sheet. Press down lightly to flatten them a bit.
6. Bake for 18 minutes
The original recipe can be found here and includes instructions for a vanilla cinnamon icing. I didn’t make it today, but will definitely give it a try soon.
Have you been baking any fall favorites? My next goal is to attempt baking a pie from scratch… wish me luck!