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Pumpkin Spice Chewies

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Today, my camera decided to go on the fritz. Bless the darn thing, it is greatly abused as I handle it with sticky date pasted hands, I blow cacao powder off of it periodically and not to mention that I am continually chipping lord knows what off the casing.  It has been my faithful point and shoot camera for what seems like years.  I don’t think it has given up the ghost just yet but it is definitely not feeling so well at the moment.  Right now it has a case of “cloudy eyes” which translates to… takes blurry pictures.   So today I had to revert to my good ole stand by, the iPhone camera.  Either that or risk all the cookies being eaten before I can get my camera looked at.  :)

Pumpkin Spice Chewies have a nice “warmth” as they are seasoned with pumpkin spice and the body of the cookie consists of pumpkin puree.  And along with pumpkin comes the rich delicate flavor of pecans that pairs with it all so well.  When you purchase your pumpkins for these cookies or any other raw creation, be sure to buy sugar pumpkins and not the big ole craving pumpkins.  Also, be sure to always taste test your pumpkin purees,  the level of sweetness depends on the ripeness of the pumpkin so you may need to add a little sweetener to it.  Enough chit-chat, let’s get the cookie rolling!

 

Ingredients:

  • 2 cups almond meal (ground almonds)
  • 3/4 cup raisins
  • 1/4 cup raw agave nectar
  • 1/4 cup raw honey
  • 2 cups dried shredded coconut (unsweetened)
  • 3 Tbsp pumpkin puree
  • 1 tsp vanilla
  • 1 tsp pumpkin spice
  • 1/4 tsp sea salt

Preparation:

  1. Almond meal – you can purchase almond meal (not flour) or you can make your own by grinding almonds in your food processor.   You want to process it until it gets to as fine as a powder as possible, without releasing to much of the nuts oil.
  2. If you don’t have shredded coconut and need to grind down coconut flakes, make sure that your end result is 2 cups.
  3. Pumpkin puree – peel and dice a small sugar pumpkin.  Place it in your food processor or high-speed blender and blend until creamy smooth.   If you pumpkin isn’t very ripe, you may need to add a little sweetener, so make sure that you check it at this point.
  4. Place all dry  ingredients in a food processor and pulse until just blended.
  5. Add the remaining ingredient and process for approx. 2 minutes until nice and creamy.
  6. Spoon out (about 1 1/2 T. each) onto mesh dehydrator sheets. I used a piping bag to make the shapes.  It is up to you.  Press a whole pecan onto the top.  If you decide to use a piping bag be sure to have some good hand strength and a large enough tip for the dough to pass through it.
  7. Dehydrate at 145 degrees for 1 hour, then reduce temp to 105 degrees and continue to dry for a good solid 24 – 34 hours or until the texture you desire is reached.

Piping Equipment Used:  You can purchase these items at your local Michaels Craft Store or through Amazon.

 

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2 thoughts on “Pumpkin Spice Chewies

  1. Lovely…def have to try these! I usually make my almond meal/flour from the pulp left over after making almond milk..it seems to work for my recipes…These look fabulous. I laughed when I read about your camera..i do the same thing to mine..yesterday, I got date paste all over her..and she was not very happy…..well, maybe she was happy..but she seemed rather comatose…thanks for sharing.xoxo Barbara

    • amie-sue says:

      Hi Barbara!
      Oh yes, I love using almond pulp! I just never seem to have enough on hand for ALL the things I want to make. I wish I could get my hands on an unlimited supply. haha I have so many recipes that I want to test out. Have a wonderful weekend! Rawk-on! amie sue

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