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Sweet pie pumpkins are here! (with recipe)

I love it when sweet pie pumpkins are in season.  They are great to use in soups, pumpkin pie or in cookies as I have made in the recipe below.  This is how I prepare pumpkin or other winter squash to use in recipes:

  1. wash squash
  2. poke holes on top with a knife
  3. put it in the oven for about 45 minutes or until soft (you might want to put a cookie sheet on the shellf below to catch any juices that come out during baking.
  4. remove from oven and allow to cool
  5. cut in half, discard the seeds and scoop out the flesh to use in baking, soups, etc.

Coconut Pumpkin Cookies

1/2 – 3/4 cup sweet pie pumpkin flesh (you can also use butternut or acorn squash)

1/4 cup coconut oil

3 eggs

2 tsp local honey (or coconut nectar, or sweetener of choice)  – sweetener can be left out as the coconut and pumpkin are already slightly sweet

1 tsp alcohol free vanilla

1/2 cup coconut flour

1/4 tsp salt

1/4 tsp baking soda

1 tsp cinnamon


Preheat oven to 350 degrees F.

Combine wet ingredients in a large bowl.

Combine dry ingredients in a separate bowl.

Slowly mix the dry ingredients into the wet until smooth.  This works best with a mixer or stick blender.  Batter will be thick.

Line a baking sheet with parchment paper.  Take scoops (about 2 inches )of the batter and drop them onto the cookie sheet.  Press them down a bit to flatten.

Bake for about 15 minutes – I usually take a spatula and flip them over after 10 minutes so they bake more evenly.

Cookies will be done when they are firm and slightly browned.


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