Now that it is officially fall, I’m not holding back with my use of seasonal vegetables, like the glorious orange pumpkin. Give me pumpkin anything and I’m happy! Lately I have been eating my super seedy hemp protein bars like crazy, so I decided to use that as a base to make a pumpkin version.
These take about five minutes to make, and will put you right in the spirit of the season. Made of nuts and seeds while sweetened with dates and figs, everything about these cookies is perfect. I whipped up the chocolate on the top with coconut oil and cacao powder, however you can always melt your favorite chocolate to drizzle on top. Each bite tastes like pumpkin pie while fueling your body with vitamins, minerals, protein, healthy fat, and fiber. Who knew healthy could taste so good!
Now they’re not the prettiest cookies I’ve ever seen, but they sure are tasty. So step away from the over-processed pumpkin treats in the stores and embrace raw, natural nutrition!
No-Bake Pumpkin Pie Cookies
7 dates, pitted (I used medjool dates)
7 dried figs, stems removed and diced (I used organic kalamata figs)
1/2 cup unsweetened shredded coconut
1/4 cup pumpkin seeds
1/4 cup chia seeds
1/2 cup hemp protein powder
1 Tbsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp vanilla extract
2 Tbsp almond butter
1/4 cup pumpkin puree
2 Tbsp coconut oil, melted + 3 Tbsp cacao powder*
*you can also use 1/2 cup melted chocolate to drizzle on top of the cookies. Simply add a teaspoon of coconut oil to 4 oz of your favorite chocolate bar (or chocolate chips) and warm until melted.
Add the dates, figs, and coconut to the base of a food processor and blend for 5-10 seconds. Add the pumpkin seeds, hemp protein powder and spices and blend another 5-10 seconds. Slowly add the almond butter, pumpkin puree, and vanilla with the food processor running. Blend until a dough forms, or mixture holds together when pressed between two fingers. Depending on how dry your dates/figs are, you may need to add a tablespoon or two of water (if it is too dry), or a tablespoon of ground flax seeds, if too wet.
Using a cookie dough scooper (or a tablespoon), form the dough into balls and gently press them onto a parchment-lined cookie sheet. Whisk together the coconut oil and cacao powder and drizzle on top. Put in the freezer to harden, then store in an air-tight container in the freezer.