Pumpkin and Spice Cookies
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Pumpkin and Spice Cookies

Submitted by: Julie Ledoux

Prep Time: 15 Minutes

Cook Time: 12 Minutes

Servings: 24

An old favorite that I played around with to make healthy and BD-friendly!


  • 1 c. flour, brown rice, organic
  • 1 c. flour, oat, organic
  • 1 tsp. baking soda, pure
  • 1/4 tsp. cinnamon, ground, organic
  • 1/4 tsp. nutmeg, organic
  • 1/4 tsp. ginger, ground, organic
  • 1 dsh. sea salt, unrefined and pure
  • 1/2 c. coconut sugar, organic
  • 1/4 c. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • 1 egg, omega-3, cage-free, organic
  • 1/2 c. pumpkin puree, 100% pure, canned, organic
  • 2 tbs. pumpkin seeds or pepitas, organic


Preheat oven to 375ºF. Line a baking sheet with parchment paper.

Combine flours, baking soda, cinnamon, nutmeg, ginger, and sea salt in a bowl. Set aside.

In another bowl, use a whisk to mix coconut sugar and softened butter. Add egg, and mix until smooth.

With a wooden spoon, add dry ingredients to the mix, alternating with pumpkin puree.

Scoop batter onto baking sheet by the tablespoon. Flatten with fingers or fork until you get a 2-inch circle. Sprinkle with pumpkin seeds. Bake for 10-12 minutes.