Raw Pumpkin Spice Cookies!

by Susan on October 14, 2011

It is pumpkin time! Those beautiful orange globes that light up the halloween season are also very high on the “good for you” scale!

Pumpkins are full of caroteniods, a pigment which helps protect your cells from the damage of free radicals, are full of vitamin A, and enhance your imune system. They are also a great source of fiber, vitamin C, magnesium, potassium and zinc. They are anti-inflammatory and can help protect your joints from arthritis. Pumpkin is said to help with depression and in some cultures, is used to fight intestinal bugs. On top of everything else, pumpkin is a natural diuretic and helps with flushing out toxins. 

When you take all of that into consideration, not only should we be carving them, we should be eating them! You want to make sure you buy a pumpkin that is a “cooking” pumpkin. The typical jack-o-lantern is not very good to eat. Sugar pumpkins (pictured above) are great. If you aren’t sure, just ask your grocer or pumpkin patch owner! 

Today I have a tasty  cookie recipe for you that stars pumpkin as the main ingredient! Bursting with flavor, and high in nutrients, it is the perfect after-school snack for kids and a great treat for adults, too!

Spicy Pumpkin Cookies

  • 1 1/2 cups pumpkin puree from fresh pumpkin
  • 1 cup dried unsweetened coconut
  • 1/3 cup raw oat flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/3 cup coconut oil, softened
  • 1/3 cup maple syrup
  • 1/2 cup craisins
  • 1/2 cup pecans
1. To puree pumpkin: quarter small pumpkin, remove seeds and outer shell. Place flesh into food processor and pulse until smooth. 
2. Stir together all ingredients except craisins and pecans. 
3. When well blended, mix in craisins and pecans. 
3. Form into balls and dehydrate at 145 for 1 hour then reduce heat to 115 and dehydrate for another 10 hours.
*Don’t worry about the higher temp in the beginning. The food temperature never goes above 115 and it is a faster and more economical way to dehydrate which helps prevent fermentation. 

 

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{ 30 comments… read them below or add one }

Anna October 14, 2011 at 8:22 pm

Those look so good. I love your use of pumpkin and all the information! Thank you!

Kim October 15, 2011 at 11:24 am

These look wonderful! Must try this recipe out very soon.

Gayle October 15, 2011 at 12:48 pm

I am looking forward to trying these. Your recipes are always so beautiful.

Amy October 15, 2011 at 1:29 pm

Wow. These look absolutely wonderful. I am always eyeing the pumpkin cookies, cupcakes and pies that come out this time of year and wishing I could indulge. But, ooh, tummy ache for me. Thanks for this lovely recipe. Gonna make it when I get home!

Lois October 15, 2011 at 1:59 pm

These look really good, what a great use of pumpkin. I really like all the spices that goes along with pumpkin recipes. I too appreciate all the information that goes along with your recipes. Thank you.

Chris October 15, 2011 at 6:51 pm

Oh, yummy! I love pumpkin anything!

Amanda KP October 16, 2011 at 7:26 am

do you have to use a dehydrator with these or could you use the regular oven at those temperatures?

Susan October 16, 2011 at 11:08 pm

If your oven will do those temps….most only go as low as 170. Since I am preparing these to meet raw criteria, I don’t test them in a conventional oven.

Sandra October 17, 2011 at 7:55 pm

Hi Susan,
I have just made these and they are delicious.I did find I needed a bit more than a 1/3 cup of the oat flour.
I did them in the con oven at the lowest setting with the door ajar a little,propably not truly raw but I’m trying!

Jen October 21, 2011 at 5:44 am

These were amazing! Friends and family cannot believe they are raw. I’ve made them twice, once using carrot to replace pumpkin, tasted like carrot cake! I also used currants instead of craisins and almond flour (pulp from making milk) instead of oat. Next I’m going to try apple instead of pumpkin. I’ll be bringing these cookies to all my holiday gatherings! Thank you!!

Sandra October 23, 2011 at 11:43 pm

Jen,I was wondering if you needed to use more than a 1/3 cup of oat flour,as I might be doing something wrong.
My mixture was sort of runny,so I added maybe 1/2 a cup or so extra.
Thanks.

Sandra October 23, 2011 at 11:45 pm

Sorry just read again that you used almond pulp!

Jennifer Minar-Jaynes November 10, 2011 at 7:28 am

I’m totally making these.

Thanks! :)

- Jennifer

Jenni December 1, 2011 at 8:54 am

These sound so yummy! I am a HUGE lover of pumpkin!! And your pics always look so great! :)

Andri December 6, 2011 at 1:18 pm

Susan, I really, really loved these cookies – so did Chuck and Polly. Thank you for posting this festive recipe!

Linda Gillette February 19, 2012 at 5:04 pm

did you roll these in something after you formed them into balls? Love all the questions, answers suggestions etc.

Susan February 19, 2012 at 5:08 pm

Linda…..no, if I did, I would certainly include it in the recipe! Cheers!

christina May 11, 2012 at 2:59 pm

im putting these in the oven at 350 and keeping a close eye.. hope all works out..

Heather May 30, 2012 at 1:53 am

Could I substitute the oat flour for coconut flour for a gluten free option?

Susan May 30, 2012 at 8:01 am

I have not tested it with that substitution so I honestly don’t know how it would turn out. You can buy gluten free oats. Cheers!

Bart June 7, 2012 at 12:03 pm

Very beautiful and delicious! Looks very professional. I’m gonna try to make it also.

Susan June 7, 2012 at 12:44 pm

Thank you…I sure hope it looks professional, it is how I make my living! Cheers!

Bart June 29, 2012 at 3:26 pm

I love raw food!!! I feel so clean after eating and is so healthy.
Love this website!

jesssica October 16, 2012 at 8:29 pm

do you store these?

jesssica October 16, 2012 at 8:30 pm

how do you store these?

denskiCouture November 27, 2012 at 10:58 am

Making these right now. It was runny at first, but I let the dough sit for a few minutes and it became more firm. I followed the recipe above with the exception I used pumpkin pie spice vs. the individual spice measurements and I had to use unhealthy pancake syrup since my pantry is not 100% updated with healthier ingredients. Can’t wait to try them when they are done.

Laura April 6, 2014 at 3:19 pm

I have been following this site for almost a year now and have tried many amazing recipes, but I have found that if I don’t have these cookies in my possession at all times I tend to go into full panic attack mode. Thanks for all that you do!

Susan April 6, 2014 at 3:54 pm

Laura, I love it! Thank you!

marinda August 22, 2014 at 8:31 am

I would like to make more of this lovely recipes, thankyou!

Susan August 22, 2014 at 10:44 am

So glad you like the recipe, Marinda! Cheers!

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