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

Ingredients:
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.

pumpkin fudge

I made these twice.  The first go-round I followed the original recipe.  I had my doubts about it, and I was right.  It needed something… With the addition of some additional pumpkin seasonings and a pinch of sea salt, things got brighter.  I’m not sure why it is called “fudge,” because it doesn’t have a fudge texture.  I think it has a souffle-like quality.  Regardless, it’s a treat!  Have some heavy cream on hand? Whip it up with a bit of maple syrup.  Then, add a dollop to each serving for a really impressive dinner party dessert.

hope this makes your belly smile…

Adapted from The Big Man’s World

Ingredients:
1 15 oz. can of organic pumpkin puree
1 c. coconut flour, sifted
½ T. pumpkin spice
Pinch of sea salt
1/2 c. coconut palm sugar
Cinnamon, topping
Maple syrup, topping


Directions: Mix together pumpkin, coconut flour, pumpkin spice, sea salt, and coconut palm sugar.  Line a pie pan with plastic wrap.  Press the pumpkin mixture into the pie pan.  Drizzle with maple syrup and sprinkle with cinnamon.  Refrigerate for about 20-30 minutes to firm up.  Slice as you go.  Keep refrigerated.

dark chocolate pumpkin cake cookies

Despite the flat and unappealing appearance of this batch, they were yummy. “Why are they flat?” You may be wondering.  Or, maybe you are like me and could care less as long as they are good. For those who do care, there are lots of reasons cookies end up flat.  In my case, a warm baking stone was the culprit. I set the baking stone on the oven while preheating… oops.

hope these make your belly smile…

Adapted from Feel Great in 8

Wet Ingredients
¾ c. organic pumpkin puree
½ c. unrefined coconut oil, softened but not melted
6 organic eggs (3 whole eggs, 3 egg whites)
2 t. organic vanilla extract
¼ c. pure maple syrup (or honey)
1/2 c. organic coconut palm sugar

Dry Ingredients
1 c. whole white wheat flour
2-3 t. pumpkin pie spice
½ t. baking powder
¼ t. sea salt
3/4 c. chocolate chunks (I like Liberty Chocolate – dark or extra dark)

Directions: Preheat oven to 375 degrees.  In a large bowl, whisk together the wet ingredients (pumpkin puree, coconut oil, eggs, vanilla, maple syrup, coconut palm sugar). In a separate bowl, stir together the dry ingredients.  Add the dry ingredients to the wet. Gently stir in the chocolate chunks.  Bake for 12 to 15 minutes or until the bottoms have browned slightly.  Note: the cookies will still be soft and cake-like.

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