Who doesn’t love pumpkin and spices that warm the soul and arouse the senses?
Fall is the time we start thinking about pumpkins and anything spiced. This recipe has half the sugar of traditional cookies and a much healthier version of cookies made with ALL white flour. This is a softer cookie and a welcome at any Harvest or Halloween party!



1/2 cup all-purpose flour (may substitute gluten free or whole wheat flour)
1/2 cup Almond Flour
1 cup old-fashioned or steel cut oats
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon salt
1/2 cup butter, softened OR Coconut Oil
1/2 cup coconut sugar
1 teaspoon pure stevia extract
1 egg
1/2 teaspoon vanilla extract
3/4 cup canned pumpkin puree
1 cup raisins (optional) 1 cup walnuts (optional)


Preheat oven to 350 degrees F (175 degrees C). Combine the both flours, oats, baking soda, cinnamon, nutmeg and salt; set aside. In a large bowl or mixer, cream together the butter, coconut sugar and stevia extract until smooth. Beat in the egg and vanilla then add the pumpkin puree. Slowly mix in the dry ingredients (to avoid flour everywhere) until well blended. Stir in nuts and raisins. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes in the preheated oven. Cool cookies on baking sheet for 5 minutes before removing to a wire rack to cool completely. Enjoy warm or store in airtight container to eat later. May drizzle my sugar-free cream cheese icing over cooled cookies for a sweeter creamier taste that looks delectable.

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