It’s pumpkin season, y’all!  I was making this chili and realized that I had extra…so…cookies happened.  This happened yesterday and the cookies were gone this morning.  Just saying.


Pumpkin Chili

  • grapeseed oil (or another high heat cooking oil)
  • 1 onion, chopped
  • 1 lb meat (I used ground turkey), cooked accordingly
  • 4 garlic cloves, minced
  • 1 cup pumpkin puree (there is exactly enough left over to make the cookies!)
  • 1 can organic diced tomatoes
  • 1 cup chicken broth
  • 1 can no salt added black beans
  • 1 can no salt added garbanzo beans
  • 1 T cumin
  • 2 T chili powder
  • sea salt and black pepper
  1. Sautee chopped onion in oil until translucent (go ahead and make the next step easier and do so in a big pot).
  2. Add everything else to the pot and heat through.  Nom.

Pumpkin Cookies

  • 1 can no salt added chickpeas, drained, rinsed, and peeled (yes, this part is kind of a pain.  I usually will only put this kind of effort into 2 foods: crawfish and pomegranates.  But these cookies are the so they were worth it)
  • 2 t pure vanilla extract
  • 1/3 cup almond butter
  • 1/3 cup pumpkin (or just the rest of the can from the chili!)
  • 3 T  honey
  • 1 t baking powder
  • 2 t pumpkin pie spice
  1. Put chickpeas in the food processor and blend until powdery (what?  It gets powdery.  Who knew?)
  2. Add everything else and blend until gooey (this part wasn’t much as a surprise).
  3. Drop by glops (you know) onto a very lightly greased cookie sheet.  Bake at 350 degrees for 15ish mins or until the bottoms are browned (NOTE:  they will be soft.  Let them cool and they will harden up slightly).
  4. OPTIONAL:  I added Ghiradelli 60% cacao chocolate chips to about half of them.