‘Tis the Pumpkin Spice season, and it is everywhere. Everything from creamers to cinnamon buns to chocolate bars fills the dedicated pumpkin spice aisle, but October also means cookies and candies are coming. Rather than reaching for the candy bar that’s been taunting you from the pantry, try these TLS-approved treats you won’t regret!
Pumpkin Spice Coffee Creamer
We wouldn’t dare suggest labeling pumpkin spice as off-limits, so we found a better and more natural way to enjoy this seasonal favorite!
Serves: Makes 8 servings (2 cups)
Prep Time: 30 minutes
- 2 cups unsweetened cashew milk
- ¼ cup pumpkin purée
- ½ – ¾ tsp ground cinnamon, or to taste
- ⅛ tsp ground nutmeg
- ⅛ tsp ground ginger
- 2 tsp pure vanilla extract
- ¼ tsp stevia, or adjusted to taste
- Add all of the ingredients to a medium pot, and whisk to combine.
- Cook over medium-low heat, stirring frequently, for 5-7 minutes or until completely heated through.
- Transfer the mixture to a glass measuring cup, and place in refrigerator until at room temperature
- Once cooled, whisk the mixture to reincorporate the spices.
- Transfer to a glass jar or an airtight container, cover, and refrigerate until ready to use.
Plant-Based Pumpkin Protein Bars
Skip the added sugars and artificial ingredients of store-bought snack bars and opt for one of these plant-based treats instead!
Serves: Makes 8 servings
Prep Time: 3 hours
- 1 cup pitted dates
- ½ cup raw cashews
- 2 Tablespoons raw pumpkin seeds
- 2 Tablespoons unsweetened shredded coconut
- ⅓ cup TLS Plant-Based Protein Powder
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ cup pure pumpkin puree
- Bars Garnish:
- 2 tablespoons raw pumpkin seeds
- 2 tablespoons toasted coconut flakes
- 2 tablespoons chopped pecans
- Combine all ingredients in a food processor and process until smooth.
- Line an 8×8 baking pan with parchment paper
- Add in the energy bar batter from the food processor (it’ll be sticky, so wet your hands first!)
- Press the mixture into the pan and smooth the top with a wet knife
- Sprinkle with
- 1 tablespoon of pumpkin seeds
- Chopped pecans
- Toasted coconut flakes
- Press these firmly into the bar mixture.
- Freeze for 2-3 hours or until solid & cut into 8 bars.
- Store in the fridge or freezer
Plant-Based Apple Cookies
It’s not all about pumpkins this month. We can’t forget apples as a fall favorite! With this gluten-free and plant-based recipe, you’re going to forget all about that apple strudel.
Serves: Makes 12 servings
Prep Time: 20-30 minutes
- 2 cups gluten-free quick oats
- 1/2 cup pumpkin (not pumpkin pie filling)
- 1/2 cup unsweetened applesauce
- 1/4 cup stevia
- 1/2 tsp cinnamon
- 1 tbsp natural almond butter
- Preheat the oven to 350 degrees, lightly grease a baking tray
- In a large mixing bowl, combine:
- Almond Butter
- Mix well
- Using your hands, form into small balls, place on the baking tray and press each ball into a cookie.
- Sprinkle lightly with cinnamon
- Bake for 12-15 minutes, depending on desired consistency.
- Remove and allow to cool completely.
These cookies are perfect for satisfying that sweet tooth. Plus, they’re perfect for freezing in case you need a large batch for an upcoming event or party!
Do you have a recipe you need a healthy swap for? Leave it in the comments so we can find it for you!