flourless chocolate pumpkin fudge cookies

Intense, deep, dark chocolate is what you get with these fudgy cookies.  If you are not into dark chocolate, you can reduce the chocolate a bit.  The darker the better, in my book.  However, my little one thought they were a bit too powerful.  Adjust to your taste accordingly.

hope this makes your belly smile…

Adapted from My Whole Food Life

1 c. canned organic pumpkin
1 c. creamy nut butter of your choosing (I like almond butter)
1/4 c. pure maple syrup
½ t. organic vanilla extract
½ to ¾ c. cacao powder (alternative: unsweetened cocoa powder)
2 t. cinnamon
1/3 c. chocolate chunks, roughly chopped (try my favorite chocolate: liberty chocolate bars)

Directions: Preheat the oven to 350 degrees.  In a food processor, combine all ingredients except the chocolate chunks.  Once combined, stir in the chocolate chunks by hand.  Use a scooper to drop the cookies on a silicone-lined baking sheet or baking stone.  Bake for 12 minutes.  Allow to cool before removing from the baking surface.


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