Pumpkin Time…



I’m not one of those people who loves fall. It means cold is coming. I live in Arizona so I can avoid cold. I do however love pumpkin: pumpkin candles, mini pumpkin decorations, pumpkin bread, pumpkin pancakes, pumpkin ravioli, pumpkin soup, pumpkin pie, pumpkin beer, pumpkin butter…am I sounding like Bubba from Forrest Gump yet? I’ve been experimenting with several sweet and savory pumpkin dishes. There’s at least one for every day this week, so I hope you don’t get tired of pumpkin too quickly!


Pumpkin Cookies (grain free, vegan, and dangerously tasty!)



¾ cup creamy almond butter

½ cup canned pumpkin

¼ cup pure maple syrup

1 tsp vanilla extract

1 tsp pumpkin spice

½ tsp cinnamon

½ tsp fine sea salt

½ cup almond flour

¼ tsp baking soda


Preheat oven to 350 degrees. Bake for 10-15 minutes on a cookie sheet lightly greased with coconut oil.

These should make 2 dozen cookies. I say “should” because these don’t have egg in them…meaning we ate a good deal of the dough and will never know exactly how many cookies this made. The recipe was adapted from one of my favorite blogs- Detoxinista. I wanted my cookies to be less gooey- hence the almond flour and baking soda additions. These lasted in our house for two days- I don’t mean they went bad, I mean that they were eaten in less than 48 hrs.