I know I know, sounds crazy, but honestly, you don’t taste pumpkin, you do taste that your turkey is no longer dry, but nice and moist in texture thanks to the wholesome goodness of 100% pumpkin. So tasty and so good for you too!
Combine all ingredients well in a large bowl until all spices are well incorporated and form into 17 balls. Then cooking them is up to you. You can bake on parchment paper (350F for 30min), simmer in marinara sauce, or pan fry. Serve with black bean noodles or spiralized zuccini or sweet potato noodles for a gluten free, healthy option. They pack really well just baked to take for lunches and even top on salads.
Pumpkin Chocolate Chip Cookies !
Mmmmmmm Pumpkin. Chocolate. Cookies. Need I say more?? The texture of these with the coconut flour and the pure pumpkin puree is downright soft and the kick of nutmeg and pumpkin pie spice is so good with the creaminess of chocolate or carob chips. As usual, these are pretty healthy, without added sugar or unhealthy fats. I’m loving avocado and coconut flour in lieu of other usual fat sources in baking lately! Vegan and gluten free friendly. No nuts no dairy either if that is important in your family.
1/2 cup chocolate or carob chips!
If you are really feeling crazy, you could eat one with an almond dark chocolate cookie with some chocolate Halo Top ice cream….. 😎 Pictured.
I know it is not fall, but thanks to canned pumpkin purée, I can eat pumpkin all year round!
Mix all ingrediants and add oats slowly and last, until just moistened. Depends on the size and ripeness of your banana. You don’t want runny, but not cookie dough thick either, more like chunky muffin consistency.
Add filling mixture and bake another 15-20 minutes until pretty cracks appear in the cheesecake. Take out to cool. I refrigerated mine overnight to ensure they stayed intact when removed from the muffin tins. Enjoy!