Guilt-less Desserts & Treats for your Family
I overheard a very funny and cute conversation between my two boys today. They were out on the trampoline after school (as they are most days) and 5yo S said to 8yo H “Can you believe that Nana Fe traveled backwards through time?” Following this was an in-depth discussion on how far she traveled in time and how.
For some context; the boy’s paternal Grandmother recently moved to Scotland to live; where they are 10 hours behind us in time. So in their eyes she hoped on a plane to yesterday. So 5yo S was accurate (ish) when he said that she had time traveled, but it wasn’t in a sliding doors sense nor did she get the opportunity to take the Delorian out for a spin.
5yo S’s comment got me thinking about where or when I would go if I had to chance to go back in time (and I don’t just mean a long air trip… although a holiday would be nice!). I saw a meme on Facebook the other day that was Matrix like in that it offered you a question; go back in time to be a younger you with all the knowledge that you have now or to go 10 years into the future with lots of cash. The future doesn’t interest me in that I don’t want to miss out on my present, and re-doing the past as a know-it-all may mean I know all the answers… but what will I have learned? Isn’t that the purpose of our past (besides embarrassing photos of denim overalls and the Rachael hair cut)? To teach us about how to move into our future.
So instead of joining either the Jetsons or the Flinstones I think I’ll keep my time traveling jeans in the cupboard for now. The thought of going back to high school makes me shudder (although my 20 year grad reunion is next month…) and the idea of reliving the late nights and the stressful study load of my early 20’s makes me exhausted even thinking about it. I’ll leave time traveling to the international flyers and the sci-fi nerds who’ll be dressed up as Spock for Halloween.
So these Pumpkin Spice Cookies are my non-scary contribution to Halloween this year. Last year I out did myself in the fright stakes with these Severed Witches Fingers but they gave me nightmares so this year I opted for something safe and non-zombie related. These Pumpkin Spice Cookies sadly are not made with actual pumpkin but instead a blend of spices known internationally as Pumpkin Spice Mix.
Here in Oz we don’t have Pumpkin Spice Mix (although I have a recipe here on how to make your own mix) and the closest thing we have at Woolies is Mixed Spice so for this recipe I have given the individual serves of each of the spices contained in the blend. And before you start writing me hate emails; I know that you probably don’t have a 1/3 teaspoon measure. Neither do I, so I added a heaped 1/4 teaspoon to be the equivalent of 1/3. It’s perhaps not Martha Stewart accurate but it will get you these delicious Pumpkin Spice Cookies for dessert.
If the thought of getting all those individual spice containers out of the back of the cupboard gives you Halloween-esque nightmares then simply replace the listed spices with 1 ½ teaspoons of Pumpkin Spice Mix (if you have it in your location) or Mixed Spice.
These cookies are easy to make in either a kitchen stand mixer or a blender. The dough only needs to rest for 10 minutes before it can be rolled out and cut into Halloween themed shapes. I made Pumpkin shaped Pumpkin Spiced Cookies, but as my cutter was so huge I only ended up with 5 (giant) cookies. You can use any shaped cutter or just take tablespoon amounts of dough and flatten them before baking if you hate rolling dough.
- 1/4 Cup Coconut Oil, slightly softned (not melted)
- 1/4 Cup Maple Syrup (Rice Malt Syrup or Honey can be substituted)
- 1 1/2 teaspoons Vanilla Extract
- 1 Egg
- 3/4 Cup plus 1 Tablespoon Arrowroot/Tapioca Flour
- 1/3 Cup plus 2 teaspoons Coconut Flour
- 1/4 teaspoon Bicarb Soda
- Dash Salt
- 1 teaspoon Baking Powder
- Dash Cloves
- Dash Allspice
- 1/3 teaspoon Nutmeg
- 2/3 teaspoon Cinnamon
- 1/2 teaspoon Ginger
- (the above spices can be replaced by 1 1/2 teaspoons of Pumpkin Spice Mix or Mixed Spice)
- Using a kitchen stand mixer with a beater attachment or a blender (either will work), add the wet ingredients and beat/blend until well combined. This will take longer using a kitchen stand mixer.
- Add the dry ingredients and beat/blend until all combined.
- Scrape down the edges of the bowl/blender and beat/mix again.
- Remove the dough from the bowl and wrap in plastic wrap. Allow the dough to rest at room temperature for 15 minutes (whilst the oven pre-heats).
- Preheat the oven to 180C/375F. Line and grease a large baking tray.
- Roll the dough between 2 sheets of baking paper (this will prevent sticking) until the dough is 5-8mm thick. (aka not too thick and not too thin)
- Use your cookie cutter to cut shapes and transfer the shapes to the baking tray. Alternatively take tablespoon amounts of dough and make into balls and palce on the tray. Flatten the balls with a fork or your thumb.
- Bake in the oven for 9-12 minutes (depending on the size of the cookies).
- Allow the Pumpkin Spice Cookies to cool on the tray before eating.