Solberry Pumpkin Puffies with Seabuckthorn Puree

HomeRECIPESSolberry Pumpkin Puffies with Seabuckthorn Puree

3/4 cup light brown sugar
¾ cup organic granulated sugar (optional for decoration)
¾ cup pecan or walnuts
1 cup melted coconut oil
2/3 cup Solberry puree
16 oz. appx. 390 g pure pumpkin puree or cooked pumpkin
2 eggs
1 tsp. vanillaCombine with electric mixer and set aside.In a separate bowl
3 cups gluten free flour blend or wheat flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
½ tsp. ground ginger
½ tsp. nutmeg
2 tbsp. pumpkin spice (you can reduce it to your taste)Wisk all together.
Add flour /spice mixture into wet mixture in thirds. Mix until combined. It will be soft and gooyie.
Preheat oven to 350F°. Drop by 2 tbsp. on cookie sheets lined with silpat sheets or parchment. Bake for approximately 12-14 minutes or until golden. Remove immediately to cool on cookie tacks.Options
Pecan on top or granulated sugar before baking. Frost with your favourite cream cheese frosting.Store in air tight container. Eat within a day or two or freeze immediately.