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Cake Pan Pumpkin Cookie

I saw a recipe out there, and I just knew I had to make it PUMPKIN……

If you out there on Instagram you may have seen this recipe by registered dietitian, @rachaelsgoodeats on Instagram. When I saw this dreamy recipe, I just knew it had to be pumpkin. A few modifications and some white chocolate chips later, I give you this cake pan pumpkin cookie! Not only was it easy to make, but it’s light, moist, crunchy on top and oh so pumpkiny! I can see this recipe going so many different ways this fall, but for now I’m going to try to not eat this whole pan myself! Do yourself a favor, whip one up pumpkin style, and let me know what you think!

Batter in the pan before going in the oven  Batter in the pan before going in the oven

Cake Pan Pumpkin Cookie (recipe inspired by @rachaelsgoodeats)

Ingredients

1 cup almond flour

1/3 cup peanut butter

1 tsp. vanilla

1 egg

1 tsp. baking soda

3 tbsp. maple syrup

1/4 cup coconut oil, melted

1 tsp. unsweetened almond milk

2 tsp. cinnamon

1 tbsp. pumpkin pie spice

1/2 cup pumpkin puree

1/4 tsp. sea salt

Directions

Preheat oven to 325 degrees. In a medium mixing bowl, combine wet ingredients, including egg and peanut butter and stir well. In a separate smaller bowl, whisk almond flour, salt, cinnamon, and pumpkin pie spice. Combine the wet and dry ingredients, and add white chocolate chips if desired (highly recommend you do!). I used a cake pan to cook this in, but you can put it in a 8″ skillet or loaf pan too! Using a silicone spatula spread batter evenly into pan that is coated with coconut oil. Bake for 19 minutes, and broil for an additional 2 minutes. Top with almond butter, more peanut butter or pumpkin seed butter, and enjoy!

xoxo,

Pumpkin Girl

 


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