Your whole food, plant-based life.

Raw Pumpkin Spice Cookies!

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 dried cranberries
  • 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 dried cranberries and pecans.
  3. When well blended, mix in dried cranberries and pecans.
  4. 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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  1. Dominique wrote on October 5, 2015

    Hello, I’m not a fan of coconut. What could I replace it with?

  2. Tatsiana wrote on September 1, 2015

    115 is it F or C?

    • Susan wrote on September 3, 2015

      Hi, Tatsiana, In the U.S. we use Fahrenheit. I hope that helps!

  3. Nicole wrote on March 11, 2015

    I was wondering if the 10 hours after the first hour was actually suppose to be just 1 hour and the 0 was just a typo. 10 hours seems like a lot…

    • Susan wrote on March 11, 2015

      You are dehydrating at 115 degrees. Dehydration takes a lot of time. The numbers are correct. Yours might be done in 6 – 8 hours. Check as you go. Cheers!

  4. Naz wrote on November 24, 2014

    I made these this weekend – although made them flat- soon as they were ready I set them on a pretty plate and put them on the tea table – disappeared for a bit to answer a call and half the plate was empty when I got back…..what a hit! Definitely going to make them again! Love this site! :-) Thank you for an awesome site and amazing recipes!

  5. Kenda wrote on October 31, 2014

    These look great!! I will be making them soon. Thanks for all your wonderful recipes. I will probably use dried cranberries instead of cruises!

  6. Karen wrote on October 27, 2014

    they look so yummy! I am going to try to make some this weekend!

  7. marinda wrote on August 22, 2014

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

    • Susan wrote on August 22, 2014

      So glad you like the recipe, Marinda! Cheers!

  8. Laura wrote on April 6, 2014

    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 wrote on April 6, 2014

      Laura, I love it! Thank you!

  9. denskiCouture wrote on November 27, 2012

    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.

  10. jesssica wrote on October 16, 2012

    how do you store these?


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