It just isn't the fall without pumpkin treats, and I was determined to cut my sugar intake and have my pumpkin too! Inspired by this recipe I whipped-up these easy and healthy pumpkin cookies. Without sugar or sweetener, I upped all the spices and added cocoa powder and pure vanilla extract for a little extra sweetness. They are indeed not very sweet, but if you let them sit in the fridge for a day, the spices start to become more pronounced.
Ingredients (makes 15):
- 1 Cup Pumpkin Puree
- 1 Cup All-Natural Peanut Butter
- 3 tsp Cinnamon
- 3 tsp Cocoa Powder
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Nutmeg
- 1/2 tsp Ginger
- Preheat the oven to 350F.
- In a large bowl, combine the pumpkin puree and peanut butter, then stir in the rest of the ingredients until well combined.
- Cover the mixture, and place in the fridge for 20 minutes so that the batter can firm-up (this will help you to better form the cookies).
- After the batter has firmed up, evenly scoop 15 balls onto a wax-paper lined baking sheet, and flatten slightly
- Bake for 13 to 15 minutes, then once baked, let fully cool on the sheet.