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Pumpkin Spice Cookies

Ingredients

Dry ingredients:

  • 2/3 cup buckwheat flour
  • 1/3 cup millet flour
  • 1/2 cup sorghum flour
  • 1/2 cup tapioca starch or potato flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • tsp Scant xanthan gum
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice

Wet ingredients:

  • 1 cup pureed fresh pumpkin or canned pumpkin
  • 3/4 cup butter or coconut oil
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup maple syrup

Add Ins:

  • 1/2 cup chopped pecans
  • 1/2 cup dried cranberries
  • Whole pecans for topping

Instructions

  1. Preheat oven to 350 degrees.
  2. Whisk dry ingredients. Separately, beat wet ingredients and add to dry ingredients.
  3. Roll cookies into small bite size balls and place on greased cookie sheet.
  4. Press one whole pecan on top of each cookie.
  5. bake for 10-20 minutes or until cookies set. The absolute KEY to success is not to over bake these of they will be dry.

Recipe Notes

Feel free to omit the pecans and cranberries-I sometimes omit both.
You can add slightly more or less maple syrup to adjust to your desired sweetness.