How to Make Pumpkin Cookies
These super-soft and cakey pumpkin cookies filled with spices and drizzled with icing are a perfect melt-in-your mouth treat for fall.
RECIPE:
If you love fall spices, pumpkin and soft cookies that basically float into your mouth then these pumpkin spice cookies are for you! Beyond easy to make, come together in a snap and crazy delicious.
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Amazing Pumpkin Bread
This moist and delicious pumpkin bread is perfectly sweet with just the right combination of fall spices. It's beyond easy to make and you don't even need a mixer!
RECIPE:
Soft, melt in your mouth pumpkin bread is the ultimate fall treat for any time of day. It melts in your mouth and the whole loaf disappears in the blink of an eye! Too many recipes are either greasy, dry, bland or too sweet. This one is JUST RIGHT!
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GLUTEN FREE Cake Recipe without Oven | Vegan Healthy Cake Recipe
gluten free cake recipe without oven | Vegan Healthy Cake Recipe ❣️
If you have a sweet tooth but you are a health freak, like me, this healthy sugar free cake recipe with dried fruits will easily become your favourite❤️
It’s gooey, moist and so delicious that you would want to make it again and again. It’s made without processed sugar, without butter or tons of fat. It’s gluten free and really easy to make❣️
PLEASE WATCH THE VIDEO ON HD(1080p60) IF USING LAPTOP & ON HIGHEST QUALITY THAT YOUR PHONE SUPPORTS FOR A BETTER EXPERIENCE. There's some issue with the quality while uploading videos on youtube.
INGREDIENTS:
????1.5 tbsp flax seed powder
????1/3 cup water
????3/4 cup deseeded dates
????2 ripe bananas
????3/4 cup rolled oats
????1/4 cup coconut oil
????1/4 tsp cinnamon powder
????1/8 tsp salt
???? 3/4 tbsp white sesame seeds
????1/3 cup of dry fruits of your choice : I have used almonds, prunes, blue berries & black raisins
????1/8 cup vanilla almond milk : you can make almond milk easily at home and add few drops (half teaspoon) of vanilla essence to it. You may use plain almond milk here and add vanilla essence separately
❣️quick almond milk recipe:
????dried fruits like dried kiwi, mango, orange(optional) - readily available online and in grocery stores
????oil & flour for greasing dusting : I have used coconut oil & oats flour
????1 tsp baking soda
????1/4 tsp baking powder
????nuts & seeds for decoration : I have used cashews, pumpkin & muskmelon seeds, black raisins
Enjoy this wholesome and yummy cake guilt-free:)
ABOUT ME:
Hi, I am Arjita. Through these videos, i am going to share with you my recipes, healthy lifestyle, my creations and just everything from my wholesome little world. Stay tuned!
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All content and images on this channel belong to me and are protected under copyright law. Kindly don't reproduce or copy anything without my explicit permission.
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Gluten-Free Pumpkin Bread Recipe | Alt-Baking Bootcamp | Well+Good
Looking for a delicious Fall recipe? Try this easy, gluten-free pumpkin bread. It comes together in just a few easy steps, and is the perfect holiday swap for your summer banana bread.
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Mia Rigden teaches us her delicious, gluten-free pumpkin quick bread recipe. Make this for a Thanksgiving side dish, the week's breakfast, or a snack! Full recipe below :) #glutenfreepumpkinbread #easypumpkinbreadrecipe #wellandgood
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GLUTEN-FREE PUMPKIN BREAD
Ingredients
2 eggs
1.5 Cups pumpkin puree
¼ cup orange juice
1 tsp orange zest
1/4 cup olive oil + more for greasing edges of pan
½ cup coconut sugar
1 tsp vanilla
1.5 cups GF all purpose flour
¾ tsp salt
1 tsp baking powder
2 tsp cinnamon
¼ tsp cloves
¼ tsp ginger (freshly grated or ground)
1/3 cup raisins
1/3 cup walnuts, chopped
Directions
1. Preheat your oven to 350 degrees fahrenheit, line a 9inch loaf pan with parchment paper and grease the sides with olive oil.
2. In a medium sized mixing bowl, whisk together all eggs, pumpkin puree, orange juice, zest, olive oil, coconut sugar and vanilla.
3. In a separate bowl, mix together all remaining dry ingredients except the raisins and walnuts.
4. Whisk dry ingredients into wet and mix until fully combined.
5. Add raisins and walnuts.
6. Scrape dough into loaf pan, and bake for 45-50 minutes until browned on top.
7. Allow to cool before serving.
Note: this bread is sticky, so when testing for doneness, the cake tester might not come out totally clean. That’s okay! Make sure it’s nicely browned on top and it will continue to set after you take it out of the oven.
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Looking for more healthy and delicious recipes? Try these:
Sweet potato tart:
Banancake:
Peanut butter bon bons:
About Well+Good:
Well+Good believes that wellness and health should be attainable for all—and recognizes the many barriers that prevent that from becoming a reality. Sitting at the cross-section of trends, service, and evidence-based journalism, we work to inform, empower, and educate communities and individuals when it comes to fitness, mental health, beauty, food, relationships, finance, and all other ways your day-to-day impacts your ability to live well, while working to challenge the systems that could hold you (or others) back. Your well-being is a birthright. Wellness is how you get there.
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PUMPKIN OATMEAL POWER COOKIES | easy, healthy recipe
Pumpkin Oatmeal Power Cookies are an easy healthy recipe that is nutrient-dense and absolutely delicious. Stuffed with oatmeal, chocolate chips, pecans, and shredded coconut this cookie is hearty enough for breakfast and also great before or after your favorite workout.
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11-Cup Food Processor:
Pumpkin Puree:
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TIME STAMPS
0:00 Intro
0:41 Making oat flour
1:08 My new food processor
1:27 Adding dry ingredients
2:14 Adding wet ingredients
2:25 Choosing Pumpkin Puree
3:19 The Add-Ins
3:49 Forming the cookies
4:40 Healthy eating tip
5:16 Enjoy!
PUMPKIN OATMEAL POWER COOKIES
1 cup oat flour
1/4 cup rolled oats
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp sea salt
1/4 cup melted coconut oil
1/2 cup pumpkin puree
1 egg
1 tsp vanilla extract
1/2 cup coconut sugar
1/3 cup unsweetened shredded coconut
1/3 cup chocolate chips
1/3 cup pecans, chopped
Preheat the oven to 350 F. Line a rimmed baking sheet with parchment paper or a silicone mat.
Stir together the oat flour, oats, cinnamon, pumpkin pie spice, baking soda, and salt, in a large bowl until combined.
Whisk together the coconut oil, pumpkin puree, egg, vanilla, and coconut sugar in a medium bowl.
Pour the liquid ingredients into the dry ingredients and mix until well incorporated. Add in the coconut, chocolate chips, and pecans and stir until combined.
Scoop one heaping tablespoon of dough and shape it into a cookie. Place on the prepared baking sheet and continue until you have 12 cookies.
Bake for 15 minutes or until fragrant, lightly browned, and set through. Cool and enjoy.
NOTES
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
NUTRITIONAL ANALYSIS
Serving: 1cookie | Calories: 174kcal | Carbohydrates: 19g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 167mg | Potassium: 91mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1624IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Disclaimer: product links may include affiliate links.
#pumpkincookies #pumpkinoatmealcookies #healthycookierecipe
Sarah Makes Pumpkin Raisin Muffins - LARGE FAMILY STYLE!
Sarah may be young, but she's been cooking from scratch for many years already! However, she only knows BULK baking since our large family eats a lot! She has an amazing muffin from pumpkin that we've roasted and pureed ourselves! These delicious muffins are moist and have extra sweetness from raisins that are added to the batter. They're perfect to put in the freezer and then pull out for a quick breakfast on a busy morning!
Sarah's Sourdough Braided Bread
Sarah's Sourdough Bread from Leftover Rice
Sarah's Strawberry Jam
Our mailing address at The UPS Store:
Ozark Family Homestead
1899 N. Westwood Blvd. Ste. C
PMB 256
Poplar Bluff, MO 63901
Our family:
Shawn and Janice
Samuel - 18
Sarah - 16
Andrew - 14
David - 12
Anna - 9
Abigail - 8
Rebekah - 2