Sometimes you just need a really good cookie, it’s even better when it is a healthy cookie. This Pumpkin Spiced Cookie recipe checks all the boxes and it’s perfect for a fun fall snack, dessert or breakfast. The chunky texture is so satisfying, and the cinnamon and pumpkin combo will stimulate all of your senses. This is not your basic boring healthy cookie.
I am not a baker by any means at all, I am just a mom who wants healthy snacks and desserts for her family. The biggest 2 things I start with when creating a recipe is:
- Is it simple to make? If it’s not simple it’s less likely that I am going to make it. This recipe is so easy to make, I’ve made it a thousand different ways and it always works out.
- Is it nutritious? What does each ingredient provide? This recipe has a ton of ingredients that supply your body with good nutrition.
My favourite thing about this recipe is just how versatile it is, if you are missing a dried fruit or nut you can easily replace it with whatever you have in your pantry. I share a lot of substitution options in the recipe below. Make this recipe work for you!
This is your new favourite healthy fall cookie recipe!
Cinnamon is an awesome way to add a lot of flavour to a recipe. It’s an amazing spice because it is low to no calories, it contains antioxidants, and anti-inflammatory properties. Cinnamon is one of the most delicious and healthiest spices. It has also been known to reduce blood sugar levels, and can help with weight loss. Add some to your favourite oatmeal recipes, cookies, homemade pancakes etc for a lot of great taste and no added sugar. This recipe has cinnamon and pumpkin pie spice so when you bake these cookies your whole house smells amazing.
This recipe is:
- make it nut free but substituting almond flour with chickpea flour and pecans for pumpkin seeds
- make it vegan by using a flax egg instead of 1 egg – mix 3 tablespoons ground flaxseed with 1/3 cup water, stir and let sit for 10 minutes
- kid and husband approved
Pumpkin Spiced Cookies
Makes: 12 cookies
Prep Time: 10 minutes
Bake Time: 20 minutes
1 cup almond flour
1 cup gluten free oats
1 cup pumpkin puree
1/4 cup chopped pecans (can sub for walnuts or pumpkin seeds)
1/4 cup dried cranberries or finely chopped dates (or chocolate chips)
1/4 cup unsweetened coconut flakes
1/4 cup vanilla protein powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/4 cup coconut sugar
1/4 cup pure maple syrup (can substitute for honey)
- Preheat oven to 350 degrees F and line baking tray with parchment paper. Set aside.
- Place all ingredients in a large bowl in order, once all ingredient are in stir to mix well.
- Shape into ball and flatten to make circles with batter on the baking tray. (I like to use a 1/4 cup measuring cup to fill and dump for perfectly shaped cookies.
- Bake cookies for 20 minutes until golden on top and cooked through.
- Let sit for 5 minutes to cool.
Option to top with a glaze – mix 1/4 cup icing sugar with 1 teaspoon cinnamon and stir, slowly add in almond milk until desired consistency. When cookies are cooled drizzle glaze over the top. Store in air-tight container in fridge for 3-4 days.
If you make this recipe I would love to hear what you think in the comments below or tag me in your picture over on Instagram @pam_rocca.
As always sharing is caring, if you know someone who would love this recipe I would so appreciate you sharing it with them.
Happy Meal Prep Sunday,