Pumpkin Spice Bear Claw Cookies

Pumpkin blossom cookies are a seasonal twist on the classic peanut butter blossom cookie. The pumpkin cookies are deliciously chewy with the perfect hint of spice, and the oat milk chocolate claw in the center makes them even more irresistible! No eggs, refined flour or sugar.

INGREDEINTS

• 1 cup (120g) white whole wheat flour or gluten-free* flour
• 1 tsp ground cinnamon
• 1 tsp cornstarch
• ¾ tsp baking powder
• ¼ tsp salt
• 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
• ¾ cup (183g) pumpkin purée (NOT pumpkin pie filling)
• 1 tsp vanilla extract
• ½ cup (120mL) pure maple syrup
• 24 Wild West Pumpkin Spice Pecan Bear Claws

HOW TO MAKE

1. In a medium bowl, whisk together the flour, cinnamon, cornstarch, baking powder, and salt.

2. In a separate bowl, whisk together the butter, pumpkin, and vanilla. Stir in the maple syrup. Add the flour mixture, stirring just until incorporated.

3. Chill the cookie dough for at least 30 minutes. (If chilling longer than 1 hour, cover the top of the bowl with foil.)

4. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.

5. Drop the cookie dough into 24 rounded scoops onto the prepared baking sheet. Flatten the cookie dough mounds to be just slightly wider than the chocolate bear claws.

6. Bake at 325°F for 13-16 minutes. (The centers should still feel slightly underdone!)

7. Once the cookies come out of the oven, immediately (but gently!) press a chocolate bear claw into the center of each cookie.

8. Cool on the baking sheet for at least 10 minutes before carefully transferring to a wire rack to cool completely.

Leftovers will keep for at least one week if stored in an airtight container in the refrigerator—if they last that long!