These Mediterranean 3-Ingredient Pumpkin Cookies possess a delicate and soft feel. We prepare these cookies with pumpkin purée, fine almond flour, and pumpkin pie spice. These cookies have approximately 75 calories and 3.1 g of net carbs per cookie. These cookies take us around twenty-five minutes to create. These Mediterranean 3-Ingredient Pumpkin Cookies are ideal for breakfast, afternoon snacks, light desserts, cozy gatherings, holiday treats, and Mediterranean-inspired meals. You can refrigerate these cookies for longer than 5 days or freeze them for almost 2 months. You can serve these cookies with Greek Yogurt, Fresh Berries, Sliced Apples, Fresh Figs, or Herbal Tea.
STATS:
- Course: Breakfast, Snack, Dessert
- No. of Calories: 75 kcal
- Diet: Mediterranean
- Prep time: 10 minutes
- Cuisine: Mediterranean
- Cook time: 15 minutes
- Portion size: 1 cookie
- Cooking mode: Baking
- Total servings: 12 cookies
- Difficulty level: Easy
- Total time: 25 minutes
TOOLS:
- Bowl
- Measuring cups and spoons
- Tray
- Baking paper
- Cookie scoop
- Wire rack
INGREDIENTS:
PUMPKIN COOKIE DOUGH:
- 1 cup pumpkin purée
- 1 cup fine almond flour
- 1 tsp pumpkin pie spice
INGREDIENT NOTES AND THEIR SUBSTITUTIONS:
PUMPKIN PURÉE:
- We use plain pumpkin purée to provide moisture, natural sweetness, and a soft texture to these cookies. As a different choice, you could utilize mashed butternut squash or mashed sweet potato.
ALMOND FLOUR:
- Almond flour provides a tender, soft texture and mild nutty flavor. As another choice, we might utilize finely ground walnut flour.
PUMPKIN PIE SPICE:
- Pumpkin pie spice provides warm cinnamon and aromatic seasonal flavor. As a further choice, you may use cinnamon with a small amount of ground ginger and nutmeg.
INSTRUCTIONS:
- Heat the oven to 175° Celcius and coat a tray.
- Include the pumpkin pie spice, pumpkin purée, and almond flour in a dish.
- Stir all the elements till a smooth and thick dough is prepared.
- We scoop out almost one tbsp. of dough onto the tray for all cookies.
- Carefully flatten all the cookies with the back of a spoon.
- Bake till the corners are lightly firm and the cookies are set, for almost fifteen minutes.
- Cool the cookies on a tray for almost five minutes.
- Put the cookies on a wire rack and fully cool before eating.
TIPS:
- Avoid baking the cookies too much, as they will remain tender and soft.
- Fully cool the cookies so they can firm up perfectly.
- Include a little quantity of almond flour if the dough is extra wet.
- We utilize fine almond flour for a perfect texture.
SERVING SUGGESTIONS:
BREAKFAST:
- Greek Yogurt
- Fresh Berries
- Chia Pudding
- Apple Slices
BRUNCH:
- Fruit Salad
- Avocado Toast
- Vegan Yogurt Parfait
- Granola
SNACKS:
- Hummus
- Fresh Fruit
- Roasted Nuts
- Pumpkin Seeds
DESSERTS:
- Vanilla Ice Cream
- Coconut Whipped Cream
- Cinnamon Apples
- Dark Chocolate
DRINKS:
- Pumpkin Spice Latte
- Chai Tea
- Apple Cider
- Herbal Tea
STORAGE INFORMATION:
FRIDGE:
- Put the cooled cookies in a closed box and refrigerate them for almost 3 to 5 days.
FREEZING:
- Store the cookies for longer than 2 months.
FAQs:
Could we utilize pumpkin pie filling?
- No, you can use plain unsweetened pumpkin purée, as the pumpkin pie filling have extra sugar and other elements.
Will we prepare these cookies without almond flour?
- Yes, you can use finely ground walnut flour or sunflower seed flour.
May we prepare these cookies sweeter?
- Yes, you can use a little quantity of your preferred sweetener, although this will alter the original 3-ingredient recipe.
NUTRITIONAL INFORMATION:
Proteins: 3 g
Caloric Content: 75 kcal
Net carbs: 3.1 g
Sodium: 30 mg
Fiber: 2 g
Sugar: 1.2 g
Fats: 5.7 g
Portion Size: 1 cookie
Total carbs: 5.1 g