One of the greatest jokes ever played on me was fall in the south. We’re almost halfway through September, and it’s still 90˚. No, not a heat wave, not a nice toasty day to finish off summer – this is just how it will be for at least another month and a half …
But hey, this girl won’t be complaining any longer! Even though it’s hot AF outside, I can’t break out my absurd sweater collection just yet, and a hot cup of tea makes me sweat, at least I’m still working out in leggings + a sports bra, and can bake all of the fall things in my house! No one will stop me!
If you’re new to these little rants, then you must know I love every season. There’s something spectacular about each one, something that just makes me feel so fresh and renewed! But, if I had to pick a favorite child, fall will win every time. The best flavors, the best smells, the best crunchy leaves, the best wardrobe, the best movies, the best baked goods. Must I go on? Don’t get me wrong, give me a bikini and throw me on the beach, I’ll be annoyingly happy. Put on Elf and place a cup of cocoa with mallows in my hand, I’m a giddy child. Throw me into a field of wildflowers in the rain, this spring baby is OH so happy. BUT.The moment I see some leaves changing colors, smell cider on the stove, see the word September, I look and act literally like a gal whose crush just smiled at her.
Yep. That’s it. I’m hardcore crushin’ on autumn, it’s just the best love story of all time. Hell, I mean even my wedding anniversary is at the end of September!
Now that we’re on the same page, lets talk cookies. I’m pretty sure that I have more cookie recipes on this blog than anything else—they’re just so damn versatile and I also fckin love cookie dough, so why wouldn’t I be making them all of the time?
My goal for these cookies was to figure out how to add about as little sugar as possible, how to make them super moist while not loading these up with lots of butter, and to shove as many spices as possible into these lil babies!
Annndddd, I’m pretty sure I’ve accomplished all of it.
Even though there’s only a fraction of the amount of butter in these than my usual chocolate chip cookies and the rest was replaced with pumpkin purée, you honestly cannot tell the difference. I added the smallest amount of coconut sugar as I could, only ¼ cup, which definitely goes a long way. I wanted the true pumpkin flavor to come out, as well as ALL of the spices I threw in here—turmeric and black pepper being the most pleasant surprise of them all!
Ohhhh these are so good, and make the entire house smell like an autumn dream. AUTUMN. DREAM. Yeah, tell me how you’re going to turn that down!?
Okay, I’m done. Go do your thing in the kitchen, fall it up in there, I mean have I ever led you wrong here?!
Pumpkin Purée—9 oz, or 1 cup
Butter—2.5 oz, or 5 TBL
Coconut Sugar—1.15 oz, or ¼ cup
Vanilla Extract—2 tsp
Almond Flour—3.5 oz, or 1 cup
All Purpose Flour—8.5 oz, or 1 ½ cup
Oats—3.5 oz, or 1 cup
Baking Soda—1 tsp
Maca Powder—1 tsp
Black Pepper—½ tsp
Chocolate Chips—6 oz, or 1 cup
Coconut Flakes, unsweetened—1.25 oz, or ½ cup
In the bowl of your mixer, cream together the purée, butter and coconut sugar until smooth.
Add in vanilla, mix.
Add in eggs, 1 at a time, mix.
At this point, your dough will be veryrunny, do not worry!
Add together the flours, oats, baking soda, salt and spices in a separate bowl. Mix with your hands to combine.
With the mixer on low, slowly add in the dry ingredients until just combined.
Fold in the chocolate chips and coconut flakes.
Cover and refrigerate your dough for at least a few hours, so the dough can stiffen up a bit – as you will notice that it is quite a soft cookie dough!
When you are ready to bake, preheat your oven to 350˚F.
Roll your cookies into 2 oz balls, or a heaping tablespoon, and bake for 12 minutes, rotating, 4 minutes.
Allow to cool on a rack slightly, so you won’t burn your tongue like I did!