No need to resist these fall desserts – they are delicious and waist-friendly. So, go ahead, have one.
- 3/4 cup all purpose flour
- 3/4 cup whole wheat flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup coconut oil
- 3/4 cup packed light brown sugar
- 1 cup canned pure pumpkin puree
- 2 large eggs
- 2 tsp. cinnamon
- 1/2 tsp allspice
- 1/2 tsp. ground ginger
- 1/4 tsp. nutmeg
- 4 oz. cream cheese, softened
- 1/3 cup coconut cream (skimmed from top of a can of coconut milk)
- 1 tbsp. confectioners’ sugar
- 2 tbsp. minced crystallized ginger
Preheat over to 350. Line two large baking sheets with parchment. Whisk flours, baking powder, baking soda and salt
Using an electric mixer on medium speed, blend coconut oil and brown sugar. Beat in pumpkin, eggs and spices. Scrape down sides of bowl; fold in flour mixture.
Drop rounded tablespoonfuls of batter 1 inch apart on prepared sheets. Bake, switching sheets halfway through, until cookies spring back when lightly pressed. Approximately 13-15 minutes. Let cool slightly on sheets on wire racks, then transfer to racks to cool completely. Repeat with remaining batter.
Whisk cream cheese, coconut cream and confectioner’s sugar until smooth. Stir in ginger. Cover and refrigerate until slightly thickened, about 20 minutes. Just before serving, top flat sides of half of cooled cookies with 1/2 tbsp. ginger cream. Top with remaining halves and serve.
Per serving: 207 calories.
Health Mag. (Sept. 2014)