Are you part of Team Pumpkin Spice Everything? Or do you give it a wide berth?
They are a breed of their own. Those who support pumpkin spice this and that are like people and certain actors. I think you know what I’m talking about here. Take Adam Sandler for example. You either love him and his movies or you can’t stand him. The same goes with Andy Samberg. It’s love or hate. Hey! I just noticed they have the same initials. Hmmm, coincidence? Me, I am not a Tom Cruise fan. I enjoyed his character in Tropic Thunder, but that is one of the few roles I can think of that I liked. But, this isn’t about actors I like, this is about the Great Pumpkin debate Charlie Brown.
I’ve made pumpkin soup. I’ve made pumpkin spice chia pudding. I’ve made pumpkin spice fat bombs. I’ve made pumpkin spice bread. I’ve made pumpkin spice coffee. You get the idea. I am a card-carrying member of Team Pumpkin Spice.
From my sugar consuming past, you know that I love me a cooky. Armed now with a bit of understanding of how refined sugar is processed by the body, if I can make said cooky with stuff that is better for me, well, that is a win. Enter these pumpkin spice macaroons. There are almost as many variations of said pumpkin spice blends as there are pumpkin spice goods. All you have to do is google it to see what I mean. Find a combo you like and make your own. Then you are free to sprinkle that magic dust into everything.
At first, I thought, hmmm, coconut and pumpkin spice? How will this pan out? Will there be too many conflicting tastes? So as with most things, once the house was empty, I started pulling stuff out of the pantry and went to work. If they didn’t turn out, only the compost bin and I would be any the wiser. Seeing as I have this post, you know these did not disappoint. They are not sweet, but they do hit the spot when “a little something” is needed. Those tiny chips do the trick.
Pumpkin spice chocolate chip macaroons:
- 1 cup unsweetened pumpkin puree (not pie filling)
- 1 tablespoon chia seeds
- 1/3 cup full fat coconut milk
- 1/4 cup melted coconut oil
- 4 cups shredded, unsweetened coconut
- 1 teaspoon vanilla
- 2 tablespoons honey, pure maple syrup or molasses (molasses will make for a darker cooky as pictured above)
- 1 tablespoon ground cinnamon
- 1 tablespoon pumpkin pie spice blend
- 1/4 cup mini chocolate chips ( I use Enjoy Life but cacao nibs would also be amazing)
Preheat the oven to 350.
In a medium mixing bowl, mix the spices into the coconut shreds. Stir the melted coconut oil into the shreds and set aside.
Process the pumpkin, chia seeds, coconut milk, honey (or maple syrup/molasses) and vanilla in a blender until everything is well incorporated. Add to the coconut mixture and stir well. Mix the chocolate chips in last to minimize any potential melting or smearing of chocolate.
Line a cooky sheet with either parchment paper or a silicone mat. I use my trusty 1/4 cup cooky scoop and pack the “dough” well. If you don’t pack them tightly, they are likely to fall apart on you either during the baking or removing from pan step. These do not spread out at all during baking so you can place them as close together as you like.
Bake 22-25 minutes. Let them cool on the baking sheet for 5 minutes, then move to a wire rack (carefully!) to let them finish cooling completely. They are very fragile at first, but firm up more once fully cooled. Again, this is why it is important to really pack the dough.
I get 12 big cookys, (because that is how I like my cookys – BIG!) but feel free to make them whatever size you like and adjust baking times accordingly.