Recipe: Pumpkin Spice Cookies

Kick off the holiday cookie season right!

Don’t reserve pumpkin for pumpkin spice lattes and pie! These easy spice cookies from Functional Medicine Director Mark Hyman, MD, are a great way to spread the pumpkin love throughout the entire season.

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If you don’t have any aluminum-free baking powder in your cupboard, pick some up the next time you go shopping. Aluminum may pose potential risks to our health as a neurotoxin. While the dose of aluminum is what makes the poison, some studies show a relationship with aluminum that is stored in the body and neuro-disorders (such as Alzheimer’s disease.) Limiting exposure to all metals is a protective measure we can take to optimize our health.


1 cup pumpkin puree, fresh or canned
1 tablespoon pure maple syrup
1/3 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1/4 cup vegan palm shortening or melted coconut oil
1 cup oat flour
1/2 cup almond flour
1/2 teaspoon baking soda
1/2 teaspoon aluminum-free baking powder
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
Pinch sea salt
1/2 cup chopped pecans
1/4 cup mini chocolate chips


  1. Preheat oven to 350°F.
  2. Mix the pumpkin, syrup, applesauce, vanilla and shortening (or oil if using) in a large bowl. Alternatively, place in a blender and blend until combined.
  3. In a separate medium bowl sift the oat flour, almond flour, baking soda, baking powder and spices together.
  4. Add the dry ingredients to the pumpkin mixture and mix to combine. Then fold in the pecans and chocolate chips.
  5. Scoop 1 tablespoon of batter onto a large baking pan lined with parchment paper. Repeat until all batter is used. Place baking pan into the oven and bake for 20 to 25 minutes, or until just slightly firm. Remove the cookies from the oven and serve warm or room temperature.
  6. Store uneaten cookies in a sealed glass container at room temperature for 2 days or in the refrigerator for up to 5 days.

Nutritional information (per serving)

Makes 3 dozen.

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Calories 43
Fat 2 g
Saturated Fat 2 g
Cholesterol 0 mg
Fiber 1 g
Protein 1 g
Carbohydrate 5 g
Sodium 25 mg

—Recipe courtesy of Mark Hyman, MD 

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