Today marks the official last day of summer. At the stroke of midnight, fall will arrive and the pumpkin everything onslaught will reach frenzied heights! Last year I only shared one pumpkin recipe, yup just one! I am more of an apple girl myself, but there are a few pumpkin things I just love. One of them is these Paleo Pumpkin Cookies with Orange Glaze. These cookies were a fall staple in my house growing up. I could sit there all day and probably eat 20 of these delicious pumpkin cookies.
I know I’ve said it before, and I will say it again. I am not typically a paleo baker, but I wanted to make these cookies so bad! I needed these cookies in my life. Yes I realize I sound like a pumpkin cookie addict. That’s ok. Admission is the first step to recovery. Although I don’t think I am ready to give up this treat… ever. Anyways, I have been seeing Cassava flour everywhere on social media. Typically I don’t jump on the special paleo product bandwagon right away or ever at all. These pumpkin cookies broke me down. I’ve attempted to recreate family recipes with almond flour and coconut flour, but let me tell you something- it is hard! I give major props to all the paleo bakers out there. Cassava is described as most closely mimicking traditional flour. I figured I’d give it a try, and I couldn’t believe the results! I barely had to adjust the flour ratio from the original recipe. I could have cried when I took the first bite of cookie, and it tasted just like the ones my mom makes. If you have a family recipe, you are dying to make paleo than I definitely recommend substituting in cassava flour. They aren’t paying me to say this either, I bought my own bag of flour and was very impressed with the product.
Oh and today’s my birthday, so I will now eat all 9 cookies myself! Just kidding. I am all about treat yo’self, but nine cookies in one sitting might be too much. If you have been following my blog for a while, you know I take almost all my food pictures on a blue board. I love this blue board. I made it myself about a year ago, and it was when I started to truly feel like a food blogger. This year for my birthday, my dad made me the best present ever. He made me a new photo board out of 95-year-old barn wood! This isn’t just any old barn wood. This is wood from a barn that my great-grandfather helped build on his family’s land in 1920. It is crazy to have this piece of my family’s history not only in my apartment but also in my food pictures!
- 2 tbls palm shortening
- 3 tbls maple sugar
- 1/4 tsp vanilla extract
- 1/4 cup pumpkin puree
- 1/4 cup + 2 tbls cassava flour
- 1/4 tsp cinnamon
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 cup mejooil dated, chopped
- 2 tbls pecans, chopped
- 1 tbls coconut butter, softened but not melted
- 2 tbls fresh squeezed orange juice
- 1 tbls orange zest
- In a small bowl, use a hand held mixer to cream together palm shortening, maple sugar and vanilla until light and fluffy, about 1 minute.
- Add pumpkin until well combined.
- In another small mixing bowl, whisk together baking soda, baking powder, cinnamon and cassava flour.
- Gradually add flour mixture to creamed mixture, and mix until everything is incorporate.
- Stir in chopped dates and pecans.
- Use a 1” cookie scoop to divide batter into 9-10 cookies. Use your hands to roll cookies into smooth balls and place on parchment lined baking sheet.
- Flatten each cookie slightly with palm of hand.
- Bake in 375 degree F. oven for 7 minutes.
- Remove from oven and leave on baking sheet for 5 minutes. Then remove to wire cooling rack to completely cool.
- When completely cooled ice with orange glaze.
- Mix all ingredients together until well combined.