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Cranberry Pumpkin Spiced Beltways (raw, vegan, gluten-free)

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One day I found two pumpkin seeds.
I planted one and pulled the weeds.
It sprouted roots and a big, long vine.
A pumpkin grew; I called it mine.
The pumpkin was quite round and fat.
(I really am quite proud of that.)
But there is something I’ll admit
That has me worried just a bit.
I ate the other seed, you see.
Now will it grow inside of me?
(I’m so relieved since I have found
That pumpkins only grow in the ground!) ANON


Yields 46 cookies

Dry Ingredients:

Wet Ingredients:
  • 6 Tbsp organic Grade-A maple syrup
  • 2 Tbsp fresh orange juice
  • 1 Tbsp vanilla extract
  • 1/4 cup melted coconut oil (added towards the very end)
  • 1/2 cup finely chopped dried cranberries
Optional ~ Decorating with Chocolate Ingredients:


  1. Mix all of your dry ingredients together in the food processor fitted with the “S” blade.
  2. Mix together all of the wet ingredients in small bowl.  Then pour the wet ingredients into the dry ingredients and mix well.  The dough will appear to be moist but crumbly.
  3. While your mixer is on, stream in your melted coconut oil until it is all well incorporated.  If will start to roll into a large ball as it spin around.  If you are mixing this by hand,  I would recommend removing any hand jewelry and dive in and mix it with your fingers.  So much more fun that way.
  4. To shape the cookies, I used my 2 tsp cookie scoop.
  5. At this point you can do one of two things:
    1. Dehydrator or oven method; Place cookies on the mesh sheet that comes with the dehydrator, setting the temp at 145 degrees.  Dry for 1 hour.  This step is to only create a firmer outside and to warm them for eating (if desired, not required).  OR – Place cookies in an oven set to the “warm” setting, with the oven door cracked open, for about an hour.  You are looking for your cookies to be dry on the outside, but still moist on the inside.  Once cookies have cooled, place them in the fridge to chill and set before serving.
    2. Place cookies in the refrigerator for an hour to chill and set before serving. This will result in a soft, moist cookie, almost more like a cookie-dough ball.
  6. Cookies with last, well wrapped, in the refrigerator for up to 4 days.  Or they can be stored in the freezer to extend that.

Notice how small I chopped the dried cranberries.

They are amazing naked as well. :)

14 thoughts on “Cranberry Pumpkin Spiced Beltways (raw, vegan, gluten-free)

  1. Wow these look incredible. I am having a pre-Halloween get-together with friends soon and think I shall have to make these for my party table. What an excellent idea to pipe the chocolate into the mini muffin tray too. Thank you!

  2. Hallo Amie-Sue.
    Oh die sehen wieder sooo gut aus, die wären auch etwas für mich! Ich kann sie schon riechen und schmecken.

    Denkst du ich kann auch die 2 EL Orangensaft gegen ca. 2 El selbstgemachtes Kürbismus austauschen, wenn die Masse dann zu trocken ist, gebe ich einfach noch etwas O-Saft dazu, das müsste doch gehen oder, was denken Sie?
    Ich liebe Kürbis, am liebsten Sweet Mama, grüner Hokkaido, orangen Hokkaido und auch auch Blue Ballet Kürbise. Diese Sorten Kürbis könnte ich morgens, mittags, zwischendurch und abends essen! I love Kürbis.
    Ich mag lieber die trockenen, mehligen Sorten, die Sorten die so wässrig, viel Wasser haben mag ich nicht.

    Viele Grüße,

    Hi Amie-Sue.
    Oh the look again sooo good that would be something for me! I can already smell and taste.

    Do you think I can replace the 2 tablespoons orange juice to about 2 tablespoons homemade Kürbismus if the mixture is too dry, then I will give just a little orange juice to that would have to go yet, or what you think?
    I love pumpkin, preferably Sweet Mama, Hokkaido green, orange Hokkaido pumpkins and even Blue Ballet. These varieties pumpkin I could morning, noon, and night eating in between! I love pumpkin.
    I prefer the dry, floury varieties varieties so watery, have plenty of water I do not like.

    Best regards,

    • amie-sue says:

      Morning Jesse :)

      I LOVE pumpkin too. Hold on, I need to look up what Kürbismus is…. hmmm, can’t figure it out for sure… help me Jesse. hehe amie sue

  3. karen says:

    Hi, I really love the sound of these but what is pumpkin spice and when do I put the choc in base? I presume this is before I refridgerate after they have been in the warm oven

    • amie-sue says:

      Hi Karen,

      Pumpkin spice is a combination of spices that you can find in your local grocery store. You can also use the following ingredients to make up a pumpkin spice…

      Measure 1/2 teaspoon of cinnamon into a small bowl or cup.
      Add 1/4 teaspoon of ground ginger.
      Add 1/8 teaspoon of ground allspice or ground cloves.
      Add 1/8 teaspoon of ground nutmeg.
      Stir to blend.
      Makes 1 teaspoon of pumpkin pie spice.

      As far as the chocolate… I wouldn’t warm them once you put chocolate on or it will melt. If you use the chocolate, decorate them with it after you make the meltaways. If you want to create a firmer outside, dehydrate and then add the chocolate, store in the fridge.

  4. Hallo Amie-Sue.
    Oh sorry, mit Kürbismus meinte ich Kürbispüree.
    Viele Grüße,

  5. Ich versuche es nochmal, ich würde gerne bei den nasse Zutaten die 2 El Orangensaft gegen zwei 2 El Kürbispüree austauschen.

    I try it again, I would like to share with the wet ingredients, the 2 tablespoons orange juice 2 tablespoons pumpkin puree against two.

    • amie-sue says:

      Oh, you want to add pumpkin puree? That should just fine. Are you wanting the puree to replace the pumpkin spice? amie sue

  6. Hallo Amie-Sue.

    Wet Ingredients:
    6 Tbsp organic Grade-A maple syrup
    2 Tbsp fresh orange juice ” I wand 2 Tbsp pumpkin, pureed” Does that work?
    1 Tbsp vanilla extract
    1/4 cup melted coconut oil (added towards the very end)
    1/2 cup finely chopped dried cranberries

    Best regards,

  7. Naomi says:

    Love the chocolate technique photos! This recipe looks similar to my raw doughnut hole recipe. Can’t wait to try yours!

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