After I posted the Pumpkin Recipe Round-up last week I got to thinking about the batch of Cinnamon Sugar Cookies in my fridge, and what I should do with them. Since those cookies pretty much scream "holiday season" I knew they deserved some special treatment -- and who doesn't love a good sandwich cookie? So I revisited my Spiced Pumpkin Butter from two years ago, and made a nut free version. From there everything is just too simple, and really tasty!
|Make These: Cinnamon Sugar Cookies|
Note About the Cookies:
When shaping the cookies be sure to flatten them out thinner than the recipe notes -- I recommend no more than 1/4'' thickness. You want a thinner cookie if you're going to be stuffing them with Pumpkin Butter.
Special thanks to those of you who chimed in regarding the coconut flour measurements in my Cinnamon Sugar Cookies. I revisited the recipe and did find that it was necessary to scale back the amount of coconut flour used because it's such a dry ingredient. The result was wonderful! I really, truly appreciate all of your feedback! Most importantly I want to provide everyone here with recipes that are flavorful, nutritious, and easy to execute -- and I couldn't do any of that without your support and encouragement!
Spiced Pumpkin Butter - Nut Free
Yields 1.5 cups
- 1 c raw shredded Pumpkin Flesh
- 3/4 c soaked Sunflower Seeds (soak 1/2 cup for 5 hours, drain, and remeasure -- your seeds should expand to 3/4 cups after the soaking process)
- 1/3 c plus 1 Tbsp Date Paste
- 1/3 c plus 1 Tbsp Coconut Butter
- 1 Tbsp Lemon Juice
- 1 Tbsp Vanilla
- 1 tsp ground Cinnamon
- 1/2 tsp Allspice
- 1/2 tsp Salt
- In your food processor combine all of the ingredients
- Puree everything together for 6 to 7 minutes until you have a whipped creamy consistency
- Transfer your Spiced Pumpkin Butter to an airtight container and place it in the freezer to chill/set for at least an hour
- Your Pumpkin Butter will thicken the longer it chills
Wishing you all a wonderful weekend. I'll see you all back here on Monday!