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
- 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
- Preheat oven to 350º F. Line two baking sheets with parchment paper.
- In a small bowl, mix all dry ingredients (flour, flaxseed, wheat germ, baking powder, baking soda, salt and spices) until combined. Set aside.
- 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.
- 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.
- Add walnuts into batter, and mix well.
- Drop by large tablespoonfuls onto parchment paper on baking sheets, and press gently with back of spoon to flatten slightly.
- Bake for 12 minutes, or until edges are slightly golden brown.
- Cool on a wire rack. Enjoy immediately, and freeze leftovers to keep them fresh until needed.