I don't care what the anyone or anything says; as soon as the calendar gets to September 1, it's fall in my house. So, I wanted to make sure I had this recipe to you before then. So here's my spin on the good ol' classic pumpkin cookies (you know, the ones with spice cake mix and a can of pumpkin...), but without the gluten, dairy, preservatives, or added sugar! Yum.
Yield: 9-12 cookies | Prep Time: 15 minutes | Cook Time: 15-17 minutes
1 cup dates
1/2 cup water
2 tsp vanilla
3/4 cup pumpkin puree
1 1/2 cup almond flour
1/4 tsp salt
1/2 T baking powder
1/8-1/4 tsp ginger powder
1/4-1/2 tsp ground nutmeg
1 T cinnamon
In a saucepan, simmer dates (1 cup) and water (1/2 cup) with a lid on for 5-7 minutes or until they look like they're falling apart.
While the dates are simmering, mix nutmeg (1/4 tsp heaped), ginger (1/8 tsp heaped), cinnamon (1 T), salt (1/4 tsp), baking powder (1/2 T), and almond flour (1 1/2 cup). I found that 1/8 tsp of ginger and 1/4 tsp of nutmeg wasn't enough, but 1/4 tsp ginger and 1/2 tsp of nutmeg was a little too strong. If you really love them, go for more, if you're more conservative with your pumpkin spices, go for less. Or heap it and go in the middle.
Let the dates cool for 1-2 minutes and then transfer to a food processor, add vanilla (2 tsp), and pulse until smooth
Add date mixture and pumpkin to dry ingredients and mix until combined.
Use two spoons to form 9-12 blobs on the baking sheet. Then smooth down the tops so there are no weird points that will burn
Bake at 350° for 15-17 minutes on the top rack
Immediately transfer to a cooling rack, and allow to cool completely before eating (this allows the middle to set up and the cookies to stay together better)
Print the PDF here: