Fall Recipes

Recipe RE-DO Pumpkin Spiced Cake Cookies

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I thought that I would choose a recipe that looked super delicious and try to make it over to swap out all the not-so-healthy ingredients for cleaner versions. The cleaned up version is still as amazingly delicious but you may feel just a tad better about eating 5 at one time 🙂

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Original Recipe: Pumpkin Spice Cookies

  • 1/2 Cup Butter (Sweet Cream Salted)
  • 1 Cup Sugar
  • 2 Eggs
  • 1 Cup Canned Pumpkin
  • 2 Cups Flour
  • 4 tsp. Baking Powder
  • 1 tsp. Salt
  • 2 1/2 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 1/4 tsp. Ginger
  • 1 Cup Chopped Walnuts or Pecans (optional)
  • Cookie Sheets
  • Parchment Paper

Here is my Cleaner Version: Pumpkin Spiced Cake Cookies

  • 1/2 Cup Coconut oil room temp or semi warmed
  • 1 Cup Coconut Palm Sugar
  • 2 Eggs
  • 1 Cup Organic Canned Pumpkin
  • 2 Cups light spelt Flour
  • 4 tsp. Baking Powder
  • 1 tsp. Sea Salt
  • 2 1/2 tsp Cinnamon
  • 1/4 tsp ground cloves
  • 1/8 tsp Cardamom
  • 1/2 tsp  Nutmeg
  • 1/4 tsp Ground Ginger
  • 1 Cup Chopped Walnuts or Pecans (optional)
  • Cookie Sheets

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How to:

  1. Pre Heat oven to 350 degrees
  2. Mix all the dry ingredients together well in a large bowl
  3. In a separate bowl mix all the wet ingredients together
  4. Mix the wet into the dry & mix until well combined ( it should be thick)
  5. Using a Tablespoon, spoon onto a greased baking sheet
  6. Bake for 15 minutes
  7. Try out this cleaned up version ( still just as delicious, promise) & tag me #leavesandbubbly

Cheers, with Love & Champagne Xx.

 

One thought on “Recipe RE-DO Pumpkin Spiced Cake Cookies

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