Name: Pumpkin Gingerbread Cookies
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 10
Ingredients: 2/3 cup pumpkin puree (organic if possible); .25 cup unsweetened coconut milk (in the carton); 2 tbs. chia seeds; 2 tbs. molassas; 2 scoop vanilla protein powder (I used MRM Veggie); 1/4 cup almond flour (or almond meal); 2 tbs. coconut flour; 2 tbs. coconut oil (melted); 1 tbs cinnamon; 1 tsp dried ground ginger; 1 tsp. grated ginger (I buy it in a jar but you could also freshly grate it); 1 tsp. baking powder; 1 tsp. baking soda; 1/4 cup coconut butter (melted and runny); 1-2 tsp. unsweetened coconut milk (at room temperature)

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These pumpkin gingerbread cookies only seem like an indulgence. Packed with protein and fiber, these lower carb, high protein, gluten free, vegan, and paleo cookies are the perfect way to stay on track this holiday season. I promise you won’t miss any of the bad stuff either. These pumpkin gingerbread cookies are quite honestly the most addicting little cookies ever! Warming cinnamon paired with the unmistakable zest from the ginger, these cookies are packed with flavor!

Maybe I’m a little biased, but anytime I get to decorate cookies, they automatically become a favorite of mine to make! The first round of these I decorated was a bit of a fiasco, the coconut butter was just too thick to work with. But once I figured out that adding a bit of room temperature coconut milk to the coconut butter created a much smoother and easier to work with consistency, this became a pretty fun activity. Even Dave helped! He made his own gingerbread man, equipped with George Washington hair and another with little puffs for hands. Let me know if you see his cookie in the picture below!

Well it’s officially holiday cookie celebration time! Baking has started here at PancakeWarriors, although I have to admit I have quite a few things to deal with this year that I’ve never had to worry about in the past. Gluten free baking, to start with. And right now we are trying to limit simple sugars for Dave as he may or may not be battling a candida overgrowth (we are treating him as if he does). That is why you won’t notice my usual culprits in these cookies. No applesauce, no bananas. Just pumpkin (a veggie filled cookie) and coconut milk! These end up being pretty low carb, since the only sugar is from the molasses.

Gingerbread Cookies Recipe Tips

When you are making the dough for these cookies, it’s going to be quite difficult to stir it by the end. This is so that the end product will roll out and hold it’s shape when making the gingerbread men shape. You will also need to be sure you add all the coconut oil to the recipe, as it helps the cookies harden in the fridge, which makes forming the dough a little easier.

The easiest way I’ve found to roll out the dough is to place the dough on a large piece of parchment paper. Then flatten the dough with your palms. Once flat, cover the dough in a sheet of waxed paper and roll out with a rolling pin (or wine bottle). Be sure not to roll the ends out to thin, as they will not cook evenly if the dough is drastically different thickness. You can easily roll the scraps up and re-cut the dough two or three times without having to put it back into the fridge. Easy peasy and kids love helping with cutting out the gingerbread men (and decorating them), so make these often, they are healthy after all!

Once you have the dough rolled out, work quickly to add it to an already greased parchment paper lined baking sheet. I like to grease the parchment paper with coconut oil spray. I end up moving around the gingerbread men quite a few times when trying to get them all on one baking sheet. It’s like a puzzle so the coconut oil spray really helps when I have to move them around.

Want to see this recipe in action? Scroll down to the bottom of the post and watch my video – you can see these cookies from start to finish and see just how easy they are to make!

Do you love gingerbread cookies? Check out these Pumpkin Gingerbread Cookies.