• Marisa Louise

Not-So-Healthy Pumpkin Cookies

Updated: Jan 18

These not-so-healthy cookies may not be paleo-approved or as nutritious, but let me tell you! They are heavenly-divine. Be sure to make these thick, chewy and spiced treats before this autumn season is over!


These cookies remind me of a marshmallow--I don't know why! They just do. They're chewy, thick, sweet and fluffy! They're like cake-y, but also crispy and cookie-y! They're just pure perfection, I guess. <3



I also don't know if it's just me, but I love cookies that are stuffed-full of goodies as well! My sister made these, so she put in macadamia nuts, chopped pecans, and dark chocolate chunks. Seriously some of the best cookie fillers, in one of the tastiest and fluffiest cookie doughs! (Yes, I love these cookies...can you tell?)



Somedays your soul just *needs* a regular cookie with some regular flour and sugar as well. And if not a cookie, then your souls needs some regular cookie dough! ;) So, scoop the recipe below and get bakin'!



Not-So-Healthy Pumpkin Cookies


- Yields 1 dozen -


INGREDIENTS:

  • 1/2 cup butter, softened

  • 3/4 cup coconut sugar

  • 1/4 cup brown sugar

  • 1/4 cup white sugar

  • 1/8 cup molasses

  • 3/4 cup pumpkin puree

  • 1 teaspoon vanilla

  • 1 egg

  • 1 1/2 cups gluten-free flour

  • 1 cup regular flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon pumpkin pie spice

  • 1 teaspoon salt

  • Chocolate chips

  • Macadamia nuts, chopped

  • Pecans, chopped


INSTUCTIONS:


1. In large mixing bowl or in a stand mixer, beat together butter and sugar until incorporated.

Add pumpkin, vanilla, and an egg and mix until combined.


2. In a medium mixing bowl, add flour, baking soda, pumpkin pie spice, and salt, and mix until combined.


3. Pour dry ingredients into wet ingredients and mix until just combined. Fold in chocolate chips.


4. Cover bowl with plastic wrap and let chill in the refrigerator for at least 60 minutes.


5. Preheat oven to 375 F. Line a baking sheet with parchment paper. Let dough sit at room temperature for 15 minutes before scooping.


6. Using a cookie dough scoop or 1/4 measuring cup, scoop dough out onto baking sheet, leaving space between cookies.


7. Bake until cookies are golden-brown, about 12-13 minutes.


Let cool, and enjoy!! ☺️




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