Seasonally, I am a little bit late with this recipe (I would have loved to do a few pumpkin recipes in late September/early October), but you know what? It was almost 70 degrees in NYC yesterday! As long as Mother Nature is kind of behind with the change of the seasons, I think it’s okay that I am backlogged with blog posts. And not without good reason! I have been in Los Angeles working on a very exciting (food-related!) project that I will be announcing in the spring.
After the project wrapped, I found myself back in NYC without a job or an apartment. The last few weeks I have been hustling to find a new gym to teach at and a new place to live. After many interviews and many apartment viewings, I am proud to announce that I am the newest boxing instructor at Gotham Gym and resident of Astoria!
I haven’t been posting to Instagram or the blog because I have barely been cooking. Jumping from LA to Pittsburgh to NYC, and then lacking a permanent home once I got here, prevented me from cooking… AND I MISSED IT. SO. MUCH. The last few weeks have made me appreciate the privilege of cooking for myself so much more! As a food blogger, it is easy to get caught up in your content calendar and trying desperately to keep up with publishing consistently while working your regular job. I needed a little time to miss cooking so that I could remember how much I love it.
I baked these cookies in October as a thank you gift for a friend who was letting me crash on his couch while I interviewed for new jobs in NYC. The results are delicious and the directions are simple. I hope you haven’t reached your limit on pumpkin recipes yet for the fall, because these Pumpkin Spice Cookies are too good to pass up!
Pumpkin Spice Cookies
Soft and cake-y, Pumpkin Spice Cookies make for a perfect fall treat. Studded with gooey chocolate chips and crunchy pecans, each bite is full of flavor without tons of processed sugar. A thin layer of simple vanilla glaze on top is all that these cookies require as a finishing touch!
½ cup almond flour
⅓ cup arrowroot starch
⅙ cup coconut flour
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon baking powder
¼ teaspoon salt
¼ cup coconut sugar
½ cup melted butter
½ cup pumpkin puree
1 plus ¼ teaspoon vanilla extract
1 cup dark chocolate chips
½ cup chopped pecans
1 cup powdered sugar
2 tablespoons coconut milk
Whisk together almond flour, arrowroot starch, coconut flour, cinnamon, nutmeg, baking powder, and salt in a large mixing bowl. In a medium mixing bowl, beat together coconut sugar and melted butter. Add eggs one at a time until fully incorporated, followed by pumpkin puree and 1 teaspoon vanilla extract. Beat liquid ingredients until smooth. Pour liquid ingredients into the center of dry ingredients and gently fold together with a spatula. Fold in dark chocolate chips and pecans. Scoop cookie dough by the heaping tablespoonful onto a greased cookie sheet, and gently spread the dough out with the back of a spoon (cookies will not spread when baking, so just helping along that cookie shape a little bit). Bake for 12-15 minutes, or until the center looks dry and gently springs back when touched. Let cookies cool.
For the glaze, whisk 1 cup powdered sugar and ¼ teaspoon vanilla into 2 tablespoons of coconut milk. Decorate the tops of cookies with the glaze by either drizzling or dallopping (I love that dallopping is a word). Enjoy!