I love autumn. It’s in my name.
My maiden name is “Herbst,” which as you may know, is the German word for “autumn.” So when this time of year rolls around, I can’t resist trying out new autumn recipes. I particularly love pumpkin, sweet potato, butternut squash, acorn squash, apples of all varieties, and pears… all those good things!
So I noticed today that I had a very ripe avocado, some leftover apple butter, and a half of a can of pumpkin puree. I thought I could maybe pull some cookies together out of that, and I was very pleased with the result!
I really like cinnamon, nutmeg, cloves, and ginger, so I may have added more than some people would deem necessary…so I would recommend tasting the batter to make sure it isn’t overpowering for you! Yes, there are raw egg yolks in here, so if you don’t feel comfortable trying it, then have faith in my heavy-handiness in spices.
As always, this recipe can easily be molded around what fall favorites you have in your kitchen: apple or pumpkin butter; almond or any other nut/seed butter, and if you don’t have a ripe avocado on hand, then I think 1/3 cup of unsalted butter or palm shortening would work too. The measurements might be slightly off, but as you are pureeing in your food processor, you can check the texture to see if it needs more oil (the texture should resemble a smooth, thick applesauce).
Avocado Pumpkin Spice Cookies
This is a sort of “kitchen sink” cookie I made with leftover avocado, pumpkin puree, and apple butter. It actually turned out quite nice with a smooth texture, and an almost molten center. It has a very autumnal flavor profile with cinnamon, apple, and pumpkin, and the avocado is a healthy fat that adds smooth texture and does not interfere with the flavor!
Yields: Approximately 12-18 cookies
- 1 medium avocado
- 1 egg
- 3/4 cup pumpkin puree
- 1/4 cup coconut palm sugar
- 1/3 cup apple or pumpkin butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
- 2 tablespoons pumpkin seed butter
- just under 1/4 cup coconut flour, sifted
Preheat oven to 350 degrees Fahrenheit.
Line two baking sheets with parchment paper. Cut avocado and spoon flesh into a food processor. Add egg, pumpkin puree, coconut sugar, and apple or pumpkin butter. Puree until smooth, scraping down the sides if necessary. Then add the baking soda, salt, spices, and pumpkin seed butter (you can substitute almond, cashew, or sunflower seed butter) and puree again. After the puree is smooth, sift in the coconut flour and puree quickly. Once all ingredients are incorporated, use a cookie dough scoop or spoon to drop cookies onto the parchment paper. Place in the oven and bake for 13 - 16 minutes, depending on your oven. I switched racks halfway through, at about 7 or 8 minutes. Cookies will be a dark brown, almost chocolate-like color and will start to crackle when ready. Let cool for about 5 minutes, then dig in!
- Preparation time: 15 minutes
- Cook time: 16 minutes
- Total time: 31 minutes