27 Healthy Thanksgiving Desserts

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Healthy Apple Nachos

Healthy Apple Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 large apples, cored and thinly sliced
• 2 tablespoons lemon juice
• 2 tablespoons creamy almond or peanut butter, warmed
• 2 tablespoons sugar-free chocolate chips
• 1/4 cup chopped walnuts or pecans
• 1/2 teaspoon ground cinnamon
• Pinch of sea salt

Instructions

1. 1. Toss apple slices with lemon juice to prevent browning, then pat dry.
2. 2. Arrange apple slices on a large serving platter in a single layer.
3. 3. Warm the almond butter until pourable and whisk in cinnamon and salt.
4. 4. Drizzle warm nut butter over the apples and sprinkle with chocolate chips and nuts.
5. 5. Serve immediately for best texture; optional extra cinnamon on top.

2. Vegan Chocolate Pie

Vegan Chocolate Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Crust: 1 cup almond flour, 2 tablespoons melted coconut oil, 1 tablespoon unsweetened cocoa powder, 1 tablespoon maple syrup
• Filling: 1 cup raw cashews (soaked 4 hours), 1/3 cup cocoa powder, 1/3 cup melted coconut oil, 1/3 cup maple syrup, 1 teaspoon vanilla extract, pinch of salt, 1/2 cup canned coconut cream

Instructions

1. 1. Prepare the crust by combining almond flour, cocoa powder, melted coconut oil, and maple syrup; press into a small pan and chill until firm.
2. 2. Soak cashews for 4 hours, then drain.
3. 3. In a high-speed blender, blend soaked cashews with cocoa powder, melted coconut oil, maple syrup, vanilla, salt, and coconut cream until smooth and creamy.
4. 4. Pour filling over the crust and smooth the top.
5. 5. Refrigerate for at least 2 to 4 hours or until set; slice and serve.

3. 1-Minute Microwave Mug Cake

1-Minute Microwave Mug Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3/4 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 4 tablespoons sugar-free sweetener (e.g., erythritol or monk fruit)
• 1 teaspoon baking powder
• 1/2 cup unsweetened almond milk
• 4 tablespoons neutral oil (e.g., grapeseed) or melted coconut oil
• 1 teaspoon vanilla extract
• Optional: 1/4 cup mini chocolate chips

Instructions

1. 1. In a bowl, whisk together dry ingredients: almond flour, cocoa powder, sweetener, and baking powder.
2. 2. In a separate bowl, mix wet ingredients: almond milk, oil, and vanilla.
3. 3. Divide batter evenly into four microwave-safe mugs or ramekins.
4. 4. Microwave each mug on high for 60-90 seconds until set and springs back lightly.
5. 5. Allow to cool briefly, then serve warm; optional dusting of cocoa powder.

4. No-Bake Vegan Pumpkin Cheesecake

No-Bake Vegan Pumpkin Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Crust: 1 cup almond flour, 2 tablespoons melted coconut oil, 1 tablespoon maple syrup
• Filling: 1 cup raw cashews (soaked 4 hours), 1/2 cup pumpkin puree, 1/4 cup canned coconut cream, 1/4 cup maple syrup, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, pinch salt

Instructions

1. 1. Mix crust ingredients and press into a small, lined pan to form an even base; refrigerate to firm.
2. 2. Drain soaked cashews and blend with pumpkin, coconut cream, maple syrup, vanilla, and spices until silky.
3. 3. Spoon filling over the crust and smooth the surface.
4. 4. Chill for at least 4 hours or until firm.
5. 5. Slice and serve chilled; optional dusting of cinnamon.

5. Cashew Energy Balls

Cashew Energy Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup raw cashews
• 1/2 cup dates, pitted
• 2 tablespoons cocoa powder
• 2 tablespoons almond butter
• 1 tablespoon chia seeds
• 1 teaspoon vanilla extract
• Pinch of sea salt
• Optional: 1/4 cup shredded coconut for coating

Instructions

1. 1. Pulse cashews in a processor until crumbly.
2. 2. Add dates, cocoa powder, almond butter, chia seeds, vanilla, and salt; process until the mixture sticks together.
3. 3. Scoop a tablespoon of mixture and roll into 12 small balls.
4. 4. If desired, roll balls in shredded coconut for coating.
5. 5. Chill 20-30 minutes to firm before serving.

6. Keto Pumpkin Muffins

Keto Pumpkin Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup almond flour
• 2 tablespoons coconut flour
• 2 teaspoons baking powder
• 1/2 cup pumpkin puree
• 2 large eggs
• 1/4 cup melted butter or coconut oil
• 1/3 cup keto-friendly sweetener (e.g., erythritol)
• 1 teaspoon pumpkin spice
• Pinch salt

Instructions

1. 1. Preheat oven to 350°F (180°C) and line a 4-cup muffin tin.
2. 2. In a bowl, whisk together the dry ingredients: almond flour, coconut flour, baking powder, pumpkin spice, and salt.
3. 3. In another bowl, mix pumpkin puree, eggs, melted fat, and sweetener until smooth.
4. 4. Combine wet and dry mixtures until just combined; divide into 4 muffin cups.
5. 5. Bake 18–22 minutes until a toothpick comes out clean; cool before serving.

7. Almond Butter Energy Balls

Almond Butter Energy Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup almonds
• 1/2 cup almond butter
• 2 tablespoons chia seeds
• 2 tablespoons cocoa powder
• 3 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Optional: 1/4 cup sugar-free chocolate chips

Instructions

1. 1. Pulse almonds in a processor until finely chopped.
2. 2. Add almond butter, chia seeds, cocoa powder, maple syrup, vanilla, and salt; process until a thick dough forms.
3. 3. Fold in chocolate chips if using.
4. 4. Roll dough into 12 evenly sized balls.
5. 5. Chill 20-30 minutes to firm.

8. Baked Vegan Pumpkin Cheesecake

Baked Vegan Pumpkin Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Crust: 3/4 cup almond flour, 2 tablespoons melted coconut oil, 1 tablespoon maple syrup
• Filling: 1 cup raw cashews (soaked 4 hours), 1/2 cup pumpkin puree, 1/4 cup coconut cream, 1/4 cup maple syrup, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, pinch salt

Instructions

1. 1. Preheat oven to 350°F (175°C). Line a small 6-inch springform pan with parchment.
2. 2. Mix crust ingredients and press into the pan; bake 8-10 minutes, then cool.
3. 3. Drain cashews and blend with pumpkin, coconut cream, maple syrup, vanilla, and spices until silky.
4. 4. Pour filling onto crust and bake 25-30 minutes until set around edges.
5. 5. Cool to room temperature, then refrigerate at least 4 hours before serving.

9. Cacao Chia Pudding

Cacao Chia Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups unsweetened almond milk
• 1/2 cup chia seeds
• 1/4 cup cocoa powder
• 3-4 tablespoons maple syrup or to taste
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. 1. In a bowl, whisk cocoa powder with a small amount of milk to remove lumps; add remaining milk.
2. 2. Stir in chia seeds, vanilla, and salt; mix well.
3. 3. Cover and refrigerate for at least 4 hours or overnight, stirring once or twice.
4. 4. Spoon into serving bowls and optionally top with fruit or nuts.

10. Gluten-Free Pear Crisp

Gluten-Free Pear Crisp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups peeled and sliced ripe pears (about 4 medium)
• 1 tablespoon lemon juice
• 2 tablespoons gluten-free cornstarch or arrowroot powder
• 2 tablespoons granulated sugar (optional)
• 1/2 teaspoon vanilla extract
• 1/2 cup gluten-free old-fashioned oats
• 1/3 cup almond flour
• 1/4 cup light brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 tablespoons cold unsalted butter, diced

Instructions

1. 1. Preheat oven to 375°F (190°C) and lightly grease an 8-inch baking dish.
2. 2. In a bowl, toss the pear slices with lemon juice, cornstarch, and granulated sugar; spread evenly in the dish.
3. 3. In a separate bowl, mix oats, almond flour, brown sugar, cinnamon, and salt; cut in butter until the mixture forms coarse crumbs; sprinkle over the pears.
4. 4. Bake for 25-30 minutes, until pears are tender and the topping is golden and crisp.
5. 5. Let cool 5 minutes before serving; serve warm, optionally with vanilla yogurt or ice cream.

11. Easy Pumpkin Spice Cake Recipes

Easy Pumpkin Spice Cake Recipes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3/4 cup gluten-free all-purpose flour
• 1/2 cup pumpkin puree
• 1/3 cup light brown sugar
• 1/4 cup granulated sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1/4 cup milk (dairy or non-dairy)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

Instructions

1. 1. Preheat oven to 350°F (177°C). Lightly grease a small loaf pan (8×4 inch) or a similar baking dish.
2. 2. In a bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. 3. In another bowl, whisk pumpkin puree, brown sugar, granulated sugar, oil, egg, and milk until smooth.
4. 4. Combine wet and dry ingredients until just combined; do not overmix; pour into pan.
5. 5. Bake 22-25 minutes, or until a toothpick inserted in center comes out clean; cool before slicing.

12. Cream Cheese Stuffed Dates with Walnuts

Cream Cheese Stuffed Dates with Walnuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 Medjool dates, pitted
• 4 oz cream cheese, softened
• 1/4 cup chopped walnuts
• 1 teaspoon honey or maple syrup (optional)
• Pinch sea salt

Instructions

1. 1. In a small bowl, mix cream cheese, walnuts, and honey until creamy.
2. 2. Slit each date lengthwise and create a pocket for filling.
3. 3. Pipe or spoon about 1 teaspoon filling into each date; press gently to seal.
4. 4. Garnish with a walnut half if desired; arrange on a serving tray.
5. 5. Refrigerate 15-20 minutes before serving.

13. Keto No-Bake Pumpkin Cheesecake

Keto No-Bake Pumpkin Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Crust: 1 cup almond flour
• 2 tablespoons melted butter
• 1 tablespoon erythritol
• Filling: 8 oz cream cheese, softened
• 1/2 cup pumpkin puree
• 1/4 cup heavy cream
• 1/4 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice
• Optional garnish: whipped cream and a pinch of cinnamon

Instructions

1. 1. Prepare crust: combine almond flour, melted butter, and erythritol; press into four small ramekins or a mini springform; refrigerate 10 minutes to set.
2. 2. Beat cream cheese until smooth, then blend in pumpkin puree, heavy cream, erythritol, vanilla, and pumpkin spice until fully combined.
3. 3. Spoon filling over crusts; refrigerate for at least 2 hours until firm.
4. 4. Serve chilled with optional whipped cream and a light dusting of cinnamon.

14. Pear Date Skillet Cake

Pear Date Skillet Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3/4 cup gluten-free all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup milk
• 2 tablespoons neutral oil
• 1 egg
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup peeled, chopped pears
• 1/3 cup chopped dates

Instructions

1. 1. Preheat oven to 350°F (175°C). Lightly grease a small ovenproof skillet.
2. 2. In a bowl, whisk flour, baking powder, cinnamon, and salt.
3. 3. In another bowl, whisk milk, oil, egg, and brown sugar until smooth.
4. 4. Stir wet into dry just until combined; fold in pears and dates; spoon into skillet and spread evenly.
5. 5. Bake 20-25 minutes, until center is set and edges pull away; let cool slightly before slicing.

15. Keto-Friendly Pumpkin Pie

Keto-Friendly Pumpkin Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup pumpkin puree
• 2 eggs
• 1/2 cup heavy cream
• 1/4 cup erythritol
• 1 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice
• Pinch salt

Instructions

1. 1. Preheat oven to 350°F (175°C). Grease four ramekins or a small shallow dish.
2. 2. Whisk pumpkin puree, eggs, heavy cream, erythritol, vanilla, pumpkin spice, and salt until smooth.
3. 3. Divide mixture among ramekins; bake 20-25 minutes until set and edges are slightly puffed.
4. 4. Cool to room temperature, then refrigerate at least 1 hour before serving.
5. 5. Optional: serve with a dollop of non-dairy whipped topping.

16. Pumpkin Mousse Recipe

Pumpkin Mousse Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup pumpkin puree
• 2 eggs
• 1/2 cup heavy cream
• 1/4 cup erythritol
• 1 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice
• Pinch salt

Instructions

1. 1. In a bowl, beat cream cheese with pumpkin puree, erythritol, vanilla, and spice until smooth.
2. 2. In another bowl, whip heavy cream to soft peaks; fold into pumpkin mixture until blended.
3. 3. Spoon mousse into four serving glasses; refrigerate 2 hours or until set.
4. 4. Garnish with cinnamon or a dollop of whipped cream.
5. 5. Serves 4.

17. Keto Pecan Pie

Keto Pecan Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup pecans
• 2 tablespoons butter
• 1/2 cup keto-friendly sweetener (erythritol)
• 2 eggs
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch salt

Instructions

1. 1. Preheat oven to 350°F (175°C). Lightly grease four mini pie shells or ramekins.
2. 2. In a bowl, whisk eggs, cream, vanilla, sweetener, and salt until smooth.
3. 3. Scatter pecans in the shells; pour filling over.
4. 4. Bake 15-20 minutes until set and lightly browned.
5. 5. Cool before serving.

18. Pumpkin Pie Truffles

Pumpkin Pie Truffles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup pumpkin puree
• 4 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1 teaspoon pumpkin spice
• 1 cup white chocolate chips, melted, for coating

Instructions

1. 1. Beat pumpkin puree with cream cheese, powdered sugar, and pumpkin spice until smooth.
2. 2. Chill 30-40 minutes until firm enough to roll.
3. 3. Scoop and roll into 1-inch balls; place on parchment.
4. 4. Dip in melted white chocolate; return to parchment and refrigerate until coating is set.
5. 5. Makes about 12 truffles; portion into four servings if desired (3 per person).

19. Vegan Pumpkin Bars

Vegan Pumpkin Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3/4 cup almond flour
• 1/4 cup gluten-free oats (certified) or extra almond flour
• 1/4 cup maple syrup
• 1/2 cup pumpkin puree
• 1/4 cup melted coconut oil
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• Pinch salt
• Optional: 1/4 cup dairy-free chocolate chips
• Frosting (optional): 1/4 cup powdered sugar substitute + 1-2 teaspoons plant-based milk

Instructions

1. 1. Preheat oven to 350°F (175°C). Line a small pan (8×8 inch) with parchment.
2. 2. Whisk dry ingredients; stir in wet ingredients until just combined.
3. 3. Spread batter evenly in pan; sprinkle with optional chocolate chips.
4. 4. Bake 18-22 minutes until a toothpick comes out with a few crumbs.
5. 5. Cool completely; cut into four bars and dust with frosting if desired.

20. Pumpkin Cream Cheese Bread Pudding

Pumpkin Cream Cheese Bread Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 cups day-old bread cubes (about 12 oz)
• 1 cup pumpkin puree
• 2 cups milk (dairy or non-dairy)
• 2 large eggs
• 4 oz cream cheese, softened, cut into small cubes
• 1/3 cup brown sugar (or coconut sugar)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted

Instructions

1. 1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish.
2. 2. In a large bowl, whisk together the pumpkin puree, milk, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
3. 3. Fold in bread cubes until evenly moistened.
4. 4. Dollop the cream cheese cubes into the mixture and gently swirl with a knife to create ribbons.
5. 5. Pour into the prepared dish and drizzle with melted butter.
6. 6. Bake for 45-50 minutes or until the center is set and the edges are golden.
7. 7. Let stand 10 minutes, then slice into 4 servings and serve warm or with a dusting of cinnamon.

21. Paleo Pecan Pie Bars

Paleo Pecan Pie Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup almond flour
• 2 tablespoons melted coconut oil
• 1 tablespoon maple syrup
• Pinch of salt
• 1/2 cup chopped pecans (for filling)
• 1/4 cup maple syrup (for filling)
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. 1. Preheat the oven to 325°F (165°C). Line an 8×8-inch pan with parchment.
2. 2. In a bowl, mix crust ingredients until a cohesive dough forms; press into the pan to form an even crust.
3. 3. Bake crust for 10–12 minutes until just firm. Remove and cool slightly.
4. 4. In another bowl, whisk filling ingredients until smooth; stir in chopped pecans.
5. 5. Pour filling over the crust and spread evenly.
6. 6. Bake for 18–20 minutes until the filling is set.
7. 7. Cool completely, then cut into 4 bars.

22. Keto Chocolate-Swirled Pumpkin Pie

Keto Chocolate-Swirled Pumpkin Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons melted butter
• 1 tablespoon erythritol (or other sugar substitute)
• Pinch salt
• 8 oz cream cheese, softened
• 1 cup pumpkin puree
• 2 large eggs
• 1/3 cup heavy cream
• 1/2 cup erythritol (or other sweetener)
• 1 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice
• 1/4 cup sugar-free chocolate chips, melted for swirl

Instructions

1. 1. Preheat the oven to 350°F (175°C). Grease a 6-inch pie dish or small tart pan.
2. 2. Combine crust ingredients and press evenly into the dish. Bake 8–10 minutes; set aside to cool.
3. 3. In a mixing bowl, beat cream cheese until smooth; blend in pumpkin puree, eggs, heavy cream, sweetener, vanilla, and spice.
4. 4. Pour filling over the crust; drizzle with melted chocolate and use a knife to create swirls.
5. 5. Bake for 25–30 minutes until the center is set and the edges pull slightly away.
6. 6. Cool completely, then refrigerate at least 1–2 hours before slicing into 4 servings.

23. Apple Pie Energy Bites

Apple Pie Energy Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup pitted dates
• 1 cup dried apples, finely chopped
• 1 cup old-fashioned oats
• 1/2 cup almond butter
• 1/4 cup chopped walnuts
• 1 teaspoon cinnamon
• Pinch salt
• Optional: 2 tablespoons maple syrup

Instructions

1. 1. In a food processor, pulse dates and chopped apples until a sticky paste forms.
2. 2. Add oats, almond butter, walnuts, cinnamon, and salt; blend until a cohesive mixture forms. If needed, pulse in maple syrup to help bind.
3. 3. Roll the mixture into 1-inch balls and place on a tray.
4. 4. Refrigerate for 20–30 minutes to firm up, then serve.

24. Paleo Pumpkin Swirl Brownies

Paleo Pumpkin Swirl Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup almond flour
• 1/4 cup cocoa powder
• 1/4 cup coconut sugar
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/2 cup pumpkin puree
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch salt
• Optional: 1/4 cup chopped walnuts

Instructions

1. 1. Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. 2. In a bowl, whisk eggs, melted coconut oil, cocoa, almond flour, coconut sugar, vanilla, cinnamon, and salt to form a batter.
3. 3. Pour batter into the pan; spoon dollops of pumpkin puree on top and swirl with a knife.
4. 4. Bake for 20–25 minutes until a toothpick comes out with a few moist crumbs.
5. 5. Cool completely, then cut into 4 bars.

25. Healthy Apple Crumble

Healthy Apple Crumble is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 cups sliced apples (about 2–3 medium apples)
• 2 tablespoons lemon juice
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• 1/2 cup rolled oats
• 1/4 cup almond flour
• 2 tablespoons coconut oil, melted
• 2 tablespoons coconut sugar
• Pinch salt
• Optional: 1/4 cup chopped walnuts

Instructions

1. 1. Preheat oven to 375°F (190°C). Lightly butter a small baking dish.
2. 2. Toss apples with lemon juice, maple syrup, and cinnamon; spread in the dish.
3. 3. In a separate bowl, mix oats, almond flour, coconut sugar, salt, and melted coconut oil to form a crumble.
4. 4. Sprinkle crumble evenly over the apples.
5. 5. Bake 25–30 minutes until apples are tender and the crumble is golden.
6. 6. Serve warm, optionally with yogurt or vanilla yogurt.

26. Healthy Pumpkin Whoopie Pie

Healthy Pumpkin Whoopie Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup pumpkin puree
• 2 large eggs
• 1/3 cup maple syrup
• 1 teaspoon vanilla
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon baking soda
• Pinch salt
• 4 oz cream cheese, softened
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract

Instructions

1. 1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
2. 2. In a bowl, whisk together pumpkin puree, eggs, maple syrup, vanilla, pumpkin spice, baking soda, and salt.
3. 3. Stir in almond flour until just combined.
4. 4. Spoon batter into 8 equal rounds and bake 12–14 minutes.
5. 5. Beat cream cheese with maple syrup and vanilla until smooth; sandwich with cookies to form 4 whoopie pies.
6. 6. Chill briefly to set.

27. Healthy Pumpkin Cookies

Healthy Pumpkin Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup pumpkin puree
• 1 1/2 cups rolled oats (gluten-free if desired)
• 1/2 cup almond butter
• 1/3 cup maple syrup
• 1 egg
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon baking soda
• Pinch salt
• Optional: 1/3 cup chocolate chips

Instructions

1. 1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
2. 2. In a bowl, mix pumpkin, almond butter, maple syrup, egg, and vanilla until smooth.
3. 3. Stir in oats, cinnamon, ginger, baking soda, and salt; fold in chocolate chips if using.
4. 4. Scoop dough by 1-inch rounds and flatten slightly on the sheet.
5. 5. Bake 12–14 minutes until edges are set. Let cool.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.