You know Fall is in the air when you go to the store and see pumpkin everything and everywhere! In the past 2 weeks, I have bought pumpkin bagels, pumpkin cream cheese, pumpkin butter, pumpkin pop tarts, pumpkin biscotti, pumpkin candies, pumpkin candles. and 5 cans of pumpkin to bake & cook with. Unfortunately, we still have crazy high temps here in San Diego but I know eventually we will get some cooler weather and I can wrap myself up in a fuzzy blanket & snuggle up on the couch in my favorite comfy footed Victoria Secret PJ’s. Until then, I will turn on the air conditioner, dim the shades on the windows, decorate the house with garland leaves, mini pumpkins, and scarecrows, light an apple cinnamon scented candle, bake my favorite Fall treats and simply pretend it’s Fall outside.
Last week I decided to start with some pumpkin cookies and then got the idea to add some maple into the mix because maple extract is my absolute favorite flavor to use (all year round). These were soft, delicate, chewy, and full of flavor. The cream cheese gave it a little bit of tang and depth without overpowering the pumpkin/maple taste. They were the perfect Fall treat to get the season going (and hopefully channel the Fall weather God’s).
Don’t they just look perfect? Give them a go, you won’t be disappointed!
Pumpkin Maple Spice Cookies
- 1 cup rolled oats ((ground to course oat flour))
- 2 tablespoons coconut flour
- 3/4 teaspoons baking soda
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup coconut sugar
- 1 whole egg
- 1 teaspoon vanilla
- 1 1/4 teaspoon maple extract
- 1/2 cup canned pumpkin
- 2 tablespoons softened coconut oil
- 1/4 cup unsweetened almond milk
- 40 drops vanilla cream stevia
- 1oz cream cheese (softened) (** TOPPING **)
- 1 tablespoon maple syrup (** TOPPING **)
- 1/2 teaspoon maple extract (** TOPPING **)
- 1-2 teaspoon cinnamon (** TOPPING **)
|Preheat oven to 350 degrees. Combine ground oats, coconut flour, baking soda, cinnamon, pumpkin pie spice, salt, and coconut sugarin a medium sized bowl. Make a well in the center of the bowl.|
|Add egg, extracts, pumpkin, coconut oil, stevia, and unsweetened almond milk. Mix until well combined.|
|Drop by large spoonfuls onto a lined or non stick sprayed cookie sheet. Press down each cookie slightly (this dough will hold the shape as it bakes). Bake for 8-10 minutes until tops are set but cookie is still soft to the touch.|
|Let cookies cool and prepare topping by combining softened cream cheese, maple syrup, and maple extract in a small bowl. Mix thoroughly until everything is well mixed.|
|Once cookies have cooled completely, top each one with 1 tsp of the topping and sprinkle a little cinnamon on top if desired.|
NUTRITIONAL INFORMATION: calories- 63, protein- 2 g, carbs- 8 g, fat-3 g (PER COOKIE)
MilissaOctober 10, 2013 at 2:51 am
DinaOctober 15, 2013 at 1:37 am
great recipe. they look yummy!