These soft pumpkin cookies enriched with sweet raisins and a hint of spices are made with coconut flour for a grain- and gluten-free delicious fall-inspired treat you can’t say no to. keep reading for the full recipe and to learn how to make your own pumpkin (or squash) puree.
Making your own pumpkin (or squash) puree
Back at the beginning of the fall season, I brought my son to visit a local farm with some friends and we bought an assortment of pumpkins and squashes for decorative purposes. I find them beautiful just laying on the kitchen counter or as a centerpiece on the table.
As the (ahimè) fall ended and the winter approached, I decided to use up all the pumpkins and squashes that were actually edible. After cooking them and experimenting, I found out that some of these pumpkins were actually very good, but others were not.
The best one for me was the “long island cheese” pumpkin, with a light orange / beige color and a firm, dark orange, sweet an creamy flesh, this was the perfect candidate for a sweet recipe.
Note
Always make sure that the variety of pumpkin you have on hand is edible, as some varieties are not suitable for human consumption!
How to make pumpkin (or squash) puree from scratch
When making pumpkin or squash puree, you can combine different varieties of pumpkins and squashes, or use only one type, according to your personal preference and availability. For the best results, choose “pie” or “sugar” pumpkin varieties.
To make your own pumpkin or squash puree, start by cutting your pumpkins and squashes in half and remove the seeds using a spoon.
For the best results, bake the pumpkins in the oven, face down on a parchment paper-lined sheet. Bake at 400 degrees F for about 40 to 60 minutes, or until the flesh is soft and the skin starts to separate. The baking time will vary depending on the pumpkin’s size and variety.
Once the pumpkins or squashes are cooked, scoop the flesh out to separate it from the skin. Mash the flesh using a fork, or (for smoother results) blend it in a food processor until smooth.
Use your freshly made pumpkin puree for baking or cooking, or preserve it for later use. Pumpkin puree can be stored in the refrigerator in an airtight container for up to a week, or frozen for up to a year.
A sweet treat with healthy ingredients
I combined my freshly-made pumpkin puree with eggs, grass-fed butter, coconut flour, and coconut sugar and added raisins and a hint of cinnamon for extra sweetness and taste.
I love baking with coconut flour because it’s naturally gluten-free, has a low carbohydrate content, and a high content of fibres, potassium, manganese, as well as medium-chain triglycerides (MCT), which makes it healthier than other nut flours.
Thanks to this combination of ingredients, these cookies are not only a tasty and delicious sweet treat or snack for the fall season but are also low in carbs, grain-free, gluten-free, and rich in nutrients and fibers.
For example, pumpkin flesh is rich in beta-carotene, vitamins K and E, and trace minerals such as manganese and copper, and raisins are a good source of potassium. These nutrients complement the ones found in animal products such as pastured eggs and grass-fed butter, both rich in vitamin A, K, and D, as well as healthy fats.
Ingredients for these Coconut Flour Pumpkin Raisin Cookies
- 1 cup (200 grams) of pumpkin or squash puree (fresh or canned)
- 3 large eggs
- 2/3 cup (60 grams) of coconut flour
- 1/2 cup (100 grams) of grass-fed butter, softened
- 1/4 cup (50 grams) of coconut sugar
- 2 teaspoons of pumpkin pie spice or cinnamon
- 1 teaspoon of baking powder
- 1 pinch of sea salt
- 1 cup (150 grams) of raisins
How to make these Coconut Flour Pumpkin Raisin Cookies
- Before making the cookies, remove the butter from the refrigerator, cut into cubes and leave it at room temperature until soft. Soak the raisins in warm water for about 30 minutes, changing the water a few times. If making your own pumpkin (or squash) puree, refer to the instructions above
- Preheat oven to 350 degrees F
- In a large bowl combine all ingredients except raisins using a hand mixer. Beat for a few minutes at medium speed until the butter is creamy and all ingredients are incorporated
- Incorporate the soaked and drained raisins into the dough using a spatula
- To make the cookies, spoon the dough and use your hands to form equal-sized balls. If the dough is too sticky, wet your hands lightly with cold water.
- Place the dough balls on a parchment paper-lined cookie sheet and then press them down gently with your hands (I used a little heart-shaped cookie press) to give the cookies a flatter shape
- Bake the cookies in the preheated oven for about 30 minutes until firm and golden
Related posts
The Benefits of a Grain-free Diet and What to Eat
Coconut Flour Gingerbread Cookies (Grain-Free, Gluten-Free)
Coconut Flour Dutch Baby Pancake (Grain-Free, Gluten-Free)
Cinnamon Roll Loaf Cake with Coconut Flour (Grain-Free, Gluten-Free)
Best Coconut Flour Pie Crust (Grain-Free, Gluten-Free, Low-Carb, Keto-, Paleo-Friendly)
Easy and Healthy Coconut Flour Brownies (Grain-Free, Gluten-Free)
Coconut Flour Birthday Cake with Whipped Cream and Fresh Fruit Pumpkin Swirled Chocolate Loaf Cake (Grain-Free, Gluten-Free)
Pin it for later
Coconut Flour Pumpkin Raisin Cookies (Grain-free, Gluten-free)
Ingredients
- 1 cup (200 grams) pumpkin or squash puree fresh or canned
- 3 large eggs
- 2/3 cup (60 grams) coconut flour
- 1/2 cup (100 grams) grass-fed butter softened
- 1/4 cup (50 grams) coconut sugar
- 2 teaspoons pumpkin pie spice or cinnamon
- 1 teaspoon baking powder
- 1 pinch sea salt
- 1 cup (150 grams) raisins
Instructions
- Before making the cookies, remove the butter from the refrigerator, cut into cubes and leave it at room temperature until soft. Soak the raisins in warm water for about 30 minutes, changing the water a few times
- Preheat oven to 350 degrees F
- In a large bowl combine all ingredients except raisins using a hand mixer. Beat for a few minutes at medium speed until the butter is creamy and all ingredients are incorporated
- Incorporate the soaked and drained raisins into the dough using a spatula
- To make the cookies, spoon the dough and use your hands to form equal-sized balls. If the dough is too sticky, wet your hands lightly with cold water. Place the dough balls on a parchment paper-lined cookie sheet and then press them down gently with your hands (I used a little heart-shaped cookie press) to give the cookies a flatter shape
- Bake the cookies in the preheated oven for about 30 minutes
