Pumpkin spice cookies

One fine Fall day, my daughter and I embarked on a seasonal baking adventure: pumpkin spice cookies! I modified Maria Emmerich’s Pumpkin Whoopie Pie recipe from her cookbook The Art of Eating Healthy (for kids). They’re awesome! Great flavor (like pumpkin pie) with a texture similar to banana bread…and the best part is that they’re nutrient dense, gluten-free, sugar-free, high in protein & totally healthy! That’s my kind of cookie. 🙂


  • 1 1/2 cups blanched almond flour
  • 1 tsp ground cinnamon
  • 1/8 tsp ground clove
  • 1/4 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/4 tsp Celtic sea salt
  • 2 TBS butter or coconut oil
  • 1/2 tsp liquid stevia extract
  • 1/2 tsp maple extract
  • 5 large chicken eggs
  • 1 cup canned OR fresh pumpkin

How to:

  1. Combine all dry ingredients in one bowl and wet ingredients in another bowl.
  2. Pre-heat oven to 325.
  3. Grease 2 large cookie sheets with butter or coconut oil.
  4. Drop spoon-sized dollops of batter 2 inches apart onto cookie sheets (12 per sheet).
  5. Bake for 25-30 minutes until cookies are springy and firm to the touch. Makes 24 cookies.

Enjoy & Happy Holidays!!!!


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