If you don’t already, you should add pumpkin to your fall foods.
Even though it adds a nice touch to your front porch, your dinner table, mantle, shelves, etc., pumpkin isn’t just a part of fall décor. It should be one of the top foods you eat.
You see, all the recipes you’ve probably had (pie, bread, muffin, casserole, etc) that include this wonderful food are sugar bombs! And making those recipes with a sugar substitute like Equal or Splenda aren’t going to do your health or your weight loss goals any good!
Don’t fret though because I’m giving you a pumpkin recipe that’s not only scrumptious but is also beneficial to your health without spiking your blood sugar & leaving you with even more sugar cravings. Before we get to the recipe, I want to share some things with you.
Reasons to Add Pumpkin to Your Fall Foods:
- Great Source of Fiber
Fiber doesn’t just help keep you regular, it also helps slow the rate that sugar enters the bloodstream.
Pumpkin is a great way to get some added fiber into your diet. While you may not be up for roasting your own, you can use canned. Just 1 cup of canned pumpkin (Not pumpkin pie mix) boasts 7 g of fiber!
- May Promote Weight Loss
Pumpkin is nutrient dense, low calorie, low in sugar & contains fiber, which are all beneficial when it comes to weight loss. When you add pumpkin to your fall foods you may just move that weight loss needle a little more. If you choose to add pumpkin to your morning protein smoothie, you are going to create stable blood sugar, which will keep you feeling full & satisfied for longer. (Find the Spiced Pumpkin Smoothie recipe I use HERE )
- Great for Skin Health
If you’re wanting to have gorgeous skin, you should add pumpkin to your fall foods. It contains carotenoids (heard of beta carotene from carrots?) that act as a natural sunblock. It also contains Vitamin C that helps your body create collagen, which is fantastic for lines & wrinkles (and gut health too). Pumpkin also boasts of antioxidants that help protect you from the sun’s harmful rays.
- Can Help Boost Your Immune System
When fall & winter approach, so does sickness. If you want to improve your immune system, then add pumpkin to your fall foods. It contains almost 20% of the daily recommended amount of Vitamin C, as well as a large amount of Vitamin A. Both are great for an immune boost.
- Great for Eye & Heart Health
Compounds like lutein and zeaxanthin plus beta carotene are wonderful for eye health. You’ll also be getting potassium, vitamin C and fiber which are all linked to heart benefits. Not only that, but the antioxidants found in pumpkin may prevent the LDL cholesterol from oxidizing (raises your risk for heart disease). Want to know more about cholesterol? Check out THIS post.
Now you have 5 great reasons to add pumpkin to your fall foods, plus I’m giving you a recipe that can help you get some of that pumpkin into your diet!
While these cookies have pumpkin, they also boast of other health beneficial ingredients. Most cookies are overly sweet, but there is very little sugar added to these cookies (the cranberries/raisins bring a sweetness of their own). So, when you’re wanting to reach for those other fall treats that won’t benefit your waistline, grab one or 2 of these pumpkin cookies to satisfy your cravings!
Pumpkin Cranberry CocoMeal Cookies
- 1 C Unsweetened Shredded Coconut I use ½ shredded & ½ coconut chips
- 1 C Oatmeal
- ¼ C Coconut Palm Sugar
- ½ tsp Sea Salt
- 2 tsp Baking Powder
- 1-2 tsp Pumpkin Pie Spice
- 2 tsp Cinnamon
- ¼ C Pumpkin Seeds
- ½ C Raisins or Dried Cranberries Look for sweetened with juice not sugar
- 3 Pasture-Raised Eggs
- 1 Tbs Ground Flax Seed + 3 Tbs Water
- 1/2 cup Pumpkin Puree
- 1 Tbs Vanilla Extract
Preheat oven to 350°F. Line a cookie sheet with parchment paper.
In a medium bowl, beat the eggs with a fork until blended. Add the remaining wet ingredients and set aside for at least 5 min.
In a large bowl, combine all of the dry ingredients.
Pour the wet ingredients into the dry ingredients and stir until thoroughly combined.
Place about 1 ½ Tbs scoops of batter onto a cookie sheet (I use a #40 scoop) and gently flatten into circles with your fingers.
Bake for 10 to 12 minutes, until edges are golden brown.
Remove from the oven & let cool for 2 minutes on the pan before moving to a cooling rack.
Store in an air-tight container in the fridge or freezer. You can even enjoy straight from the freezer.
If you prefer, make these as squares or bars. You will need to adjust the bake time (aprx 20-25 min) & check for doneness. Cool & cut into bars or squares.
How do you include pumpkin in your fall foods? Let me know below.