I think these may even be better than the pumpkin spice cookies of my childhood! They are amazing! I used oven baked neck pumpkin, but I’m pretty sure canned pumpkin, baked butternut, probably even mashed sweet potatoes – would work just great! And if you want them extra zippy – add a dash of black pepper or some grated fresh ginger! Let me know how it turns out if you do! 🙂
The Maple Crispies are entirely optional, but they are SO good! Just drizzle the Real Maple Syrup on the unbaked cookies, and it will bubble away and get crisp while the cookies bake. 🙂 See the bubbled crispiness in the picture below? That is crispy maple candy. 🙂 Happy Fall! 🙂
3 cups unsweetened coconut (Or 1 cup melted coconut cream concentrate)
1/2 cup pumpkin or squash puree
1/4 cup real maple syrup
1 full Tbs. black strap molasses (not optional!) 🙂
1 heaping tsp. cinnamon
1/2 (heaping) tsp. dried ginger
1/8 tsp. ground cloves
1/2 tsp. baking soda
1/2 tsp. sea salt
1/2 cup unsweetened coconut
Drizzle of Real Maple Syrup
1. Place the 3 cups of coconut in an 11 cup food processor with an “S” Blade, and process for 5 minutes.
2. Turn the machine off, and let rest for 5 minutes.
3. Turn the machine on, and process again for 5 minutes. The coconut should be liquefied at this point. If you are subbing the melted coconut cream concentrate, start here.
4. Add the remaining ingredients. Process until it comes together, scrape the sides down, then process again.
5. Place by tablespoonfuls on a cookie sheet. Mine was lined with parchment. I made about 12 – if you make them a different size, just adjust the baking time.
6. To make the maple crispies – drizzle maple syrup on the raw formed cookies. If you let it drizzle down the side onto the parchment, it is so delicious. The more maple you use, the more crispies – but too much makes them hard to handle. Add a sprinkle of cinnamon and the tiniest sprinkling of sea salt on each cookie.
7. Bake at 350 for 15-17 minutes.
8. Wow!! 🙂