Tis’ the season for Pumpkin! If you like pumpkin pie, this cookie will be on your baking list. These little cookies are easy, moist and surprisingly light. The sweet but spicy, pungent flavor of cinnamon and ginger will tantalize your taste buds and have you reaching for seconds or thirds.
It’s the Holidays…invite some friends or family over, heat up some cider and enjoy them all.
Pumpkin Pie Cookies
- 1 egg
- 1/4 cup grape seed oil
- 3/4 cup sucanat
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla
- 1 cup blanched almond flour
- 1/2 cup brown rice flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 cup roasted and chopped pecans (optional)
- 1/4 cup chocolate chips (optional)
Preheat oven to 350° degrees. Line cookie sheet with unbleached parchment paper.
In medium mixing bowl whisk egg until frothy. Add oil and sucanat and mix. Stir in pumpkin and vanilla.
In medium bowl whisk together flours, baking soda, baking powder and spices. Add to wet ingredients and mix well. Add chocolate chips and pecans if using.
Drop by tablespoonful onto parchment lined cookie sheet. Place about 2 inches apart.
Bake for 15 minutes.