Recipe: No-Sugar-Added Pumpkin Spice Cookies

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Fall is just around the corner, and I couldn’t be more excited. Bring on crisp weather, colorful leaves, scary movies and all things pumpkin!

In celebration of the impending change of seasons, I bring to you this healthier take on a fall favorite: no-sugar-added cookies that are soft, chewy and not cloyingly sweet.

They sit squarely at the intersection of cookie-muffin-scone; the perfect accompaniment to your morning coffee, that upcoming tailgate, a random afternoon snack or simply tucked into a lunchbox with love.

Because it’s not fall without a little pumpkin in your life…right?

No-Sugar-Added Pumpkin Spice Cookies

Ingredients: 

  • 1 c butter, softened to room temp
  • 2 eggs
  • 2 tsp vanilla
  • 1 c Bard Valley Natural Delights Medjool date paste (directions here)
  • 15 oz can pureed pumpkin
  • 2 1/2 c flour
  • 1/4 c ground flaxseed
  • 1/4 c wheat germ
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1 c chopped walnuts

Directions: 

  1. Preheat oven to 350º F. Line two baking sheets with parchment paper.
  2. In a small bowl, mix all dry ingredients (flour, flaxseed, wheat germ, baking powder, baking soda, salt and spices) until combined. Set aside.
  3. In a medium bowl, cream butter with mixer and slowly add in other wet ingredients (eggs, vanilla, date paste and pumpkin). Mix until well blended.
  4. Slowly (1/2 to 1 cup at a time) add dry mixture to wet mixture, mixing until all of the dry mixture has been incorporated.
  5. Add walnuts into batter, and mix well.
  6. Drop by large tablespoonfuls onto parchment paper on baking sheets, and press gently with back of spoon to flatten slightly.
  7. Bake for 12 minutes, or until edges are slightly golden brown.
  8. Cool on a wire rack. Enjoy immediately, and freeze leftovers to keep them fresh until needed.
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