Recipe by Ivy Entrekin, Honey Mama's R&D Manager
- 1 cup coconut sugar
- ¾ cup canned pumpkin puree
- ¾ cup pumpkin seed butter (see Notes below
- 1 ½ tsp. vanilla extract
- ½ cup pumpkin seed flour (see Notes below)
- ¾ tsp. pumpkin spice powder
- ¾ tsp. baking soda
- ¼ tsp. pink salt
- 1 Honey Mama’s Pumpkin Spice Cocoa Truffle bar, cut into 9 squares
- Flake salt, optional
- Mix pumpkin puree, pumpkin seed butter, coconut sugar, and vanilla extract in a medium-sized bowl.
- Add pumpkin seed flour, pumpkin spice powder, baking soda, and salt; stir well to combine. The dough will be very loose.
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- Use a large cookie scoop (about 3 T. capacity) to scoop dough onto pans. Be sure to leave plenty of space between cookies as they will spread while baking. You should have enough dough for 9 large cookies.
- Press 1 piece of Honey Mama’s Pumpkin Spice bar into the center of each cookie and sprinkle lightly with flake salt, if using.
- Bake for 18-20 minutes, or until lightly browned around the edges.
- Remove from oven and cool on baking sheets for 10 minutes, then transfer to a wire cooling rack. Let cool completely before serving to allow cookies time to firm up.
- Since these cookies are very soft and chewy, they are best kept in the refrigerator.
Makes 9 large cookies
- You can make your own pumpkin seed flour by processing raw or sprouted pumpkin seeds in a food processor for 1 minute, stopping every 20 seconds to scrape the sides and bottom of the bowl. You want to achieve a fine meal without turning the seeds to “butter”. If you still see large pieces of seeds after 1 minute, keep processing at 20 second intervals until you reach the desired texture. Blanched almond flour is a great substitute for pumpkin seed flour.
- Pumpkin seed butter can also be made with a food processor. Simply process seeds until a thick paste is formed. A small amount of neutral oil, such as avocado or sunflower oil, can be drizzled in slowly as needed to keep butter from seizing up. Almond butter or pecan butter can be substituted for the pumpkin seed butter.