These pumpkin cranberry cookies are full of the Christmas flavors, but yummy enough to eat throughout the year!
When Christmas season is upon us, there are so many recipes flying around that include pumpkin. And there’s some BIG tins of pumpkin on sale at all the grocery stores. So we kind of get sick of all things pumpkin in the weeks leading up to the Christmas season, like pumpkin pie, pumpkin cookies, pumpkin bread. Even pumpkin fudge! But as you get further away from this season, I often remember the yummy flavors that we got so sick of. And I crave them again. Or is that just me?
Anyway, since it’s been a while since Christmas, I thought you might want to have another pumpkin recipe – these pumpkin cranberry cookies fulfil all of my cravings for these flavors throughout the year. And who says that pumpkin cookie season should be limited to November and December? I’m standing up for the rights of pumpkins everywhere and insist they can, no they should, be eaten all year round!
These pumpkin cranberry cookies are based on my coconut raisin cookies, which are a real hit with everyone when I make them. Just substituting some pumpkin puree for the applesauce and some really yummy pumpkin pie spice and there you go!
Try them, and tell me you don’t want to eat these all through the year!
Pumpkin cranberry cookies
(Paleo, gluten-free, dairy-free, vegan, no refined sugar)
Ingredients
- 1 cup almond meal 100g
- 1/4 cup coconut flour 32g
- 1 tsp baking soda
- 6 tbs coconut oil 84g, softened
- 3/4 cup coconut sugar 150g
- 2 tsp vanilla extract
- 1 tbs pumpkin pie spice
- 1/2 cup pumpkin puree 120g
- 1/2 cup cranberries
Instructions
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Preheat oven to 350F (170C) and line two baking sheets with parchment paper.
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Stir together the almond meal, coconut flour and baking soda in a medium mixing bowl. Set aside.
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Mix together the coconut oil and coconut sugar until well combined.
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Beat in the vanilla extract, pumpkin puree and pumpkin pie spice and mix until well combined.
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Gradually stir in the flour mixture until all combined. Fold in the cranberries until well dispersed.
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Drop tablespoonfuls of dough onto baking sheet and bake for 12 minutes.
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Let cool completely on baking sheet before frosting or moving to a storage container.
