Pumpkin Spice Cookies

Packed with pumpkin flavor and bursting with nutrients, these cookies can be customized to include your child’s favorite mix-ins. Best of all, they are easy to make, take only 45 minutes from start to finish, and include 5 different allergens.

I created this BLW recipe to make it easy for you to offer your baby multiple top allergens in an easy-to-feed option that you can offer to your babies and kids at any meal or snack.

It’s a sneak peek from my latest cookbook, Safe and Simple Food Allergy Prevention: A Baby-Led Feeding Guide to Starting Solids and Introducing Allergens with 80 Family-Friendly Recipes.

The book includes a complete plan for allergen introduction, 8 weeks of baby-led feeding meal plans, a guide to starting solids and baby-led feeding based on the latest research, and 80 family-friendly recipes like this one.

This one-stop-shop resource makes the process of starting solids and preventing food allergies easy, delicious, and stress-free. Grab your copy here!

Pumpkin Spice Cookies

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Yield: 15 (yields 30 cookies) ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Malina Malkani

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Packed with pumpkin flavor and bursting with nutrients, this sneak peek recipe from my new BLW cookbook, Safe and Simple Food Allergy Prevention, can be customized to include your child’s favorite mix-ins. Best of all, they are easy to make, take only 45 minutes from start to finish, and include 5 different allergens. Note: To make this recipe, you will need a high-speed blender or food processor. If you enjoy this recipe, I would be so grateful if you would rate it and leave a comment! The star ratings help more people find my recipes and articles. Thank you!

Ingredients US Metric

• ¾ cup ground pecans
• 2 large eggs, beaten
• ½ cup whole milk
• ½ cup canned pure pumpkin puree
• ¼ cup smooth peanut butter
• 1 cup quick-cooking oats
• 1 cup mashed extra-ripe bananas (about 2 bananas)
• 1 cup all-purpose flour
• 2 tablespoons ground flaxseeds
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon fine sea salt
• ½ cup mini chocolate chips (optional; consider omitting for babies younger than 2 years)

InstructionsFahrenheitCelsius

1. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or spray with nonstick cooking spray.
2. In a blender or food processor, combine the ground pecans, eggs, milk, pumpkin puree, peanut butter, oats, bananas, flour, flaxseeds, pumpkin pie spice, and salt. Pulse until the mixture forms a dough. Fold in the chocolate chips (if using) using a silicone spatula.
3. Use a 2-tablespoon (1-ounce) cookie scoop to scoop the dough into your hands and roll into 1-inch balls. Place on the prepared baking sheet and flatten into 2-inch-wide cookies. If needed (to prevent sticking), apply flour to your hands first, or spray with nonstick cooking spray.
4. Bake until light golden brown, about 25 minutes.
5. Transfer the cookies to a cooling rack and cool for 10 minutes before serving. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
6. While the pumpkin bites are cooling, melt the chocolate chips and coconut oil in a small saucepan over low heat, stirring constantly (or microwave for one minute and stir mixture).

Notes

If desired, stir in ¼ cup ground walnuts, ground almonds, or shredded coconut once the dough is formed.

Nutrition Facts

Calories

172

Fat

9 g

Sat. Fat

2 g

Carbs

20 g

Fiber

2 g

Net carbs

17 g

Sugar

6 g

Protein

5 g

Sodium

75 mg

Cholesterol

27 mg

Created using The Recipes Generator