I love fall for its pumpkin and spice recipes, like this one! A perfect dessert to enjoy with a warm cup of tea—nothing more comforting.
Preparation
10
min
Cooking
12
min
Portion
8
Ingredients
Liquid Ingredients
-
1 large egg
-
80 ml (⅓ cup) powdered sweetener (or white sugar)
-
80 ml (⅓ cup) unsweetened pumpkin purée, homemade or canned
-
60 ml (¼ cup) coconut oil, at room temperature
-
5 ml (1 tsp) vanilla extract
Dry Ingredients
-
250 ml (1 cup) whole wheat flour
-
2.5 ml (½ tsp) baking soda
-
2.5 ml (½ tsp) baking powder
-
5 ml (1 tsp) four-spice blend (or pumpkin pie spice)
Garnish
-
40 ml (8 tsp) light cream cheese
-
5 ml (1 tsp) sugar (optional)
-
2.5 ml (½ tsp) cinnamon (optional)
Preparation
- Preheat the oven to 350 °F (180 °C) and line a baking sheet with parchment paper.
- In a bowl, mix the liquid ingredients until well combined. Add the dry ingredients and stir until a thick, smooth dough forms. If the dough is too soft, refrigerate for 15 to 30 minutes to firm it up.
- Form dough balls using an ice cream scoop. Use your finger to create a small well in the centre of each ball, then add 1 tsp of cream cheese to the well. Gently pinch the edges to close the dough around the cream cheese.
- Place the dough balls on the prepared baking sheet, spacing them apart, and lightly press down to flatten the cookies. If desired, sprinkle the cookies with the sugar and cinnamon mixture.
- Bake for about 12 minutes, or until the cookies are lightly golden.
- Let the cookies cool before enjoying.
Notes
Store in an airtight container in the refrigerator for up to 7 days, or freeze for up to 3 months.
Registered Dietitian Nutritionist in Quebec City
