There is something special about the Fall. Warm colors, falling leaves, sweater weather, pumpkin everytrhing. I love the fall specifically because it means holiday season (I’m obsessed with all things Christmas), and of course we can’t forget about Thanksgiving (we all know I’m obsessed with food). While most people are hitting the beach and soaking up the last rays of sunshine for the season, I’m secretly waiting for the first day of rain, which hopefully lands on a day where I have the time to cozy up with a blanket on the couch. This year that day has just not come. Seriously, I feel like I have been waiting longer than Kansas City has waited to win a World Series (sorry, I had to. GO GIANTS!) I’ve been patiently waiting for the perfect fall day, with it’s perfect fall weather to start bustin’ out some comfy fall recipes, but I recently realized that the months are flying by and that day just may not come. As sad as this may make me (I know everybody not in California probably hates me right now) I decided to embrace it. I’m going Fall’s to the wall, and if the season happens to quit hitting snooze on its alarm clock, great, but I refuse to sleep through one of my favorite times of year.
I recently hit up Trader Joe’s to stock up on all things fall, aka pumpkin. Ok ok I know pumpkin has started to get a
bad basic rap, but come on it really is quite delicious. Pumpkin is also a great sub in desserts to keep the calories down and the flavor up (and no, pumpkin spice lattes don’t count) ! Needless to say, I bought two cans of organic pumpkin puree, pumpkin pie spice (which I have been using in just about everything, and a pre-made pumpkin soup (that I ate in one day). Bring on the fall recipes!
My first fall recipe is my Magic Pumpkin Cookies. I call them magic because they are flourless, refined sugar free, gluten free, dairy free, guilt free BUT they taste like real cookies.
Magic Pumpkin Cookies
1 cup almond butter
1/4 cup organic honey (sub maple syrup if vegan)
1 can pumpkin puree
2 tsp vanilla
2 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
Preheat oven to 350 degrees. Line a baking sheet with foil and spray with coconut spray or pam.
In a food processor add your almond butter (crunch or creamy), pumpkin, and honey. Puree until mixed. Transfer to a bowl and add the vanilla and spices. Mix with a wooden spoon until even. Add the chocolate chips (if using) and place bowl in the fridge for about 20 minutes.
Once cooled, start spooning the batter onto the pan. It will be runnier than dough but, for the most part, should stay in one place. I used about a heaping tablespoon for each cookie. Bake in the oven for 15-20 minutes or until the edges are brown and they spring back upon touch.