Pumpkin Spice Biscuit Cookies
These pumpkin spice biscuit cookies are a healthy, satisfying, comfort food. Pumpkin is one of those foods that we associate with fall and winter holidays.
Every year we make pumpkin pie at Thanksgiving and pumpkin custard at Christmas. This year, we decided to change it up a bit and try these satisfying pumpkin spice biscuit cookies.
There is, of course, a seasonal eating aspect to fall and winter squashes. Eating locally grown, seasonal foods is the best way to eat in my opinion! The warming spices that often go with pumpkin are pretty amazing as well. The three we used are loaded with wonderful healing properties. Cinnamon, nutmeg, and clove together offer anti-inflammatory, anti-microbial, and anti-fungal benefits. Cinnamon may also have a beneficial effect on blood sugar control.
The pumpkin itself is no slouch. It is also a power house of nutrition and antioxidants with potassium, beta carotene, and fiber being a few of it’s highlights.
Ingredients for the Pumpkin Spice Biscuit Cookies
We had to make a trip to the store for garbanzo bean flour and monk fruit sweetener. We adapted this recipe from ruled.me.com. Our goal was to make a satisfying, not-too-sweet treat. So, we used less of the sweetener, by neglecting the liquid stevia. We also substituted monk fruit in for erythritol which definitely gave it a different taste. A little less sweetness and a little more spice shines through this way. In addition, we used garbanzo bean flour in place of almond, and applesauce instead of butter. Finally, we put the pumpkin pie spice inside the batter instead of on top to increase the flavor throughout.
We also picked up a container of coconut “cool whip” as an extra little treat to top our warm cookies with. My daughters and I enjoyed these on Christmas Eve before we sat down to watch “Elf” for the 10th time.
- Preheat the oven to 350 degrees
- Place the flour, sweetener, baking powder, and pumpkin pie spice in a bowl
- Mix together
- Add the egg, applesauce, and pumpkin pure and stir
- Drop approximately 2 tablespoons of batter on a baking sheet lined with parchment paper
- Cook for approximately 12 minutes
- Enjoy 🙂
Nutrition per 1 cookie: Calories: 60 Fat: 1.2 Net Carbs: 6