Pumpkin Spice Cookies
It was only a couple of weeks ago that I truly knew it was fall. All summer long I had slept with my window wide open, begging for a slight breeze to push my curtains out of the way so that it could cool down my room. I woke up one morning, and that breeze had certainly made its way into my room. My toes were chilled as they nestled under my blue wool blanket. The fog had settled on top of the towering pine trees that surround my house. The smell of bacon tickled my nose. As I walked downstairs with a blanket draped over my shoulders like a cape, the kettle was cooing to be taken off of the burner with steam blowing out of its spout. Sigh. Fall in Eugene had arrived and it felt chaotically calm...
Just like all the other fall time fan girls and boys, I too love pumpkin flavored everything, knit sweaters, camp socks, trips to the apple orchard and baking during the cooler months. Another thing I love about fall though? Tea dates. I take out the fancy tea cups, boil a big pot of hot water and set out a plate filled with tasty treats to munch on while sitting infront of the fire, wearing the comfiest pair of socks I own and listening to the rain drops fall with heaviness...
Pumpkin Spice Cookies
- 5 tablespoons coconut flour
- 5 tablespoons water
- 1/4 cup arrowroot starch
- 6 tablespoons coconut sugar
- 1/4 cup pumpkin puree
- 2 tablespoons melted coconut oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- Cinnamon Glaze:
- 1.5 tablespoon melted coconut butter
- 1.5 tablespoon melted coconut oil
- 1.5 teaspoon maple syrup
- 1/4 teaspoon cinnamon
- Preheat oven to 350f and lightly grease a baking sheet with coconut oil
- Combine all of the ingredients listed under "cookies" and mix until a dough forms; using a cookie scoop, form dough into uniform balls and place on cookie sheet—this will give you about 10-12 small cookies. Alternatively, you can use your hands to form larger cookies. Use the back of a spatuala or your hands to flatten out the cookies as they won't change shape in the oven. Bake for 15 minutes or until cookies are firm on the outside. Let cool.
- While cookies are cooling, heat the coconut oil and coconut butter by placing them in a bath of very hot water for 10 minutes; they should liqiufy. Take 1.5 tablespoon of coconut butter, 1.5 tablespoon of coconut oil, 1.5 teaspoon of maple syrup and 1/4 teaspoon of cinnamon and combine in a small bowl; whisk together with a fork to form an icing. Once all of it is combined, the cookies should be cool enough to handle. Spoon or drizzle the glaze lightly over each cookie. Top off each cookie with the smallest sprinkle of super flakey Maldon Sea Salt and enjoy!