Raw Pumpkin Spice Cookies!
It is pumpkin time! Those beautiful orange globes that light up the halloween season are also very high on the “good for you” scale!
Pumpkins are full of caroteniods, a pigment which helps protect your cells from the damage of free radicals, are full of vitamin A, and enhance your imune system. They are also a great source of fiber, vitamin C, magnesium, potassium and zinc. They are anti-inflammatory and can help protect your joints from arthritis. Pumpkin is said to help with depression and in some cultures, is used to fight intestinal bugs. On top of everything else, pumpkin is a natural diuretic and helps with flushing out toxins.
When you take all of that into consideration, not only should we be carving them, we should be eating them! You want to make sure you buy a pumpkin that is a “cooking” pumpkin. The typical jack-o-lantern is not very good to eat. Sugar pumpkins (pictured above) are great. If you aren’t sure, just ask your grocer or pumpkin patch owner!
Today I have a tasty cookie recipe for you that stars pumpkin as the main ingredient! Bursting with flavor, and high in nutrients, it is the perfect after-school snack for kids and a great treat for adults, too!
Spicy Pumpkin Cookies
MAKES 2 DOZEN
- 1 1/2 cups pumpkin puree from fresh pumpkin
- 1 cup dried unsweetened coconut
- 1/3 cup raw oat flour
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/3 cup coconut oil, softened
- 1/3 cup maple syrup
- 1/2 cup dried cranberries
- 1/2 cup pecans
- To puree pumpkin: quarter small pumpkin, remove seeds and outer shell. Place flesh into food processor and pulse until smooth.
- Stir together all ingredients except dried cranberries and pecans.
- When well blended, mix in dried cranberries and pecans.
- Form into balls and dehydrate at 145 for 1 hour then reduce heat to 115 and dehydrate for another 10 hours.
Jen wrote on October 21, 2011
These were amazing! Friends and family cannot believe they are raw. I’ve made them twice, once using carrot to replace pumpkin, tasted like carrot cake! I also used currants instead of craisins and almond flour (pulp from making milk) instead of oat. Next I’m going to try apple instead of pumpkin. I’ll be bringing these cookies to all my holiday gatherings! Thank you!!
Sandra wrote on October 17, 2011
Hi Susan,
I have just made these and they are delicious.I did find I needed a bit more than a 1/3 cup of the oat flour.
I did them in the con oven at the lowest setting with the door ajar a little,propably not truly raw but I’m trying!
Amanda KP wrote on October 16, 2011
do you have to use a dehydrator with these or could you use the regular oven at those temperatures?
Susan wrote on October 16, 2011
If your oven will do those temps….most only go as low as 170. Since I am preparing these to meet raw criteria, I don’t test them in a conventional oven.
Chris wrote on October 15, 2011
Oh, yummy! I love pumpkin anything!
Lois wrote on October 15, 2011
These look really good, what a great use of pumpkin. I really like all the spices that goes along with pumpkin recipes. I too appreciate all the information that goes along with your recipes. Thank you.
Amy wrote on October 15, 2011
Wow. These look absolutely wonderful. I am always eyeing the pumpkin cookies, cupcakes and pies that come out this time of year and wishing I could indulge. But, ooh, tummy ache for me. Thanks for this lovely recipe. Gonna make it when I get home!
Gayle wrote on October 15, 2011
I am looking forward to trying these. Your recipes are always so beautiful.
Kim wrote on October 15, 2011
These look wonderful! Must try this recipe out very soon.
Anna wrote on October 14, 2011
Those look so good. I love your use of pumpkin and all the information! Thank you!