I just realized that today is October 28th. Which means Halloween is on Saturday. And Sunday marks the first day of NOVEMBER.
WHERE DID THE FALL GO?
I swear it was the first day of September, like, a week ago. I feel a little gypped, fall.
Since this lovely autumn is nearly over, I guess it’s about time I share some more pumpkin-y things. Back in the beginning of September, I bought SO MANY cans of pumpkin— ready to get my experiment on and create lots of fun, exciting pumpkin recipes for you. Wellllll those cans of pumpkin are just about gone, but I couldn’t tell you for the life of me what I used them for. Except for these pancakes of course. How could I forget those little gems? Everything else…. well it must have been good because it was gone FAST!
Thank goodness one pumpkin recipe was SO good that I had to document and share.
Does anything else scream fall any louder?? Oh my goodness I want to dust every inch of my house in these flavors! Warm, comforting, spicy— that is certainly my autumn happy place.
One thing I love about these cookies is how incredibly soft they are. Don’t get me wrong, I love me a good crispy ginger snap, but there is something to be said about a cookie that just melts in your mouth.
Not only are these cookies are packed with all your favorite fall flavors, but they’re also lightened up with some healthier baking substitutes like coconut oil, whole wheat flour, and coconut sugar. I love how perfectly sweet they are— not overwhelming, but still sweet enough to satisfy your craving. That’s my kind of cookie, for sure.
If you get a chance to try these magical pumpkin treats, take a picture and tag @pumpkinandpb on Instagram! I love seeing your take on my recipes 🙂