These pumpkin cookies are more of a cake consistency than that of regular dough. In fact, perhaps their light and fluffy texture is a disadvantage of the cookies, because they seem to disappear. My batch did not last long; almost all of the cookies vanished in the first day.
It seems that I have not had enough of pumpkin yet this season. The spice of cinnamon and pumpkin puree bring along the taste of autumn, perfect for these chilly days. While the cookies are baking, you will be able to tell they are done by checking the bottom of the cookies. Slightly lift one end with the spatula to see if they are cooked through on the bottom, and even lightly brown. They could burn on the bottom, so be sure to keep an eye on them after about 10 minutes in the oven. Once cooled, you can store the cookies in an airtight container at room temperature for up to 3 days – if they last that long and don’t disappear like mine did.
Paleo-friendly cookies are an excellent idea to have around during the holidays to keep you from reaching for those sugary treats. I would even bring these pumpkin cookies to one of my family gatherings to share; to relatives that are used to sugar cookies and snickerdoodles. Try them for yourself, and then share the wealth.
- 3/4 cup pumpkin puree
- 1/4 cup coconut oil, melted
- 5 eggs
- 1 tsp vanilla extract
- 2 tbsp honey
- 1/3 cup coconut flour
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1 cup dark chocolate chips
- Preheat oven to 375 degrees F. In a large bowl, mix together the pumpkin puree, coconut oil, eggs, vanilla, and honey.
- In a separate bowl, whisk together the coconut flour, baking powder, and spices. Add the dry ingredients to the pumpkin mixture and combine until all clumps are gone. Fold in the chocolate chips.
- On a baking sheet lined with parchment paper, scoop out about 2 tablespoons of dough for each cookie. Bake for 10-12 minutes, until no longer wet and the bottoms are cooked. Cool for 5-10 minutes and serve warm.