Pumpkin Spice Cookies Submitted by Claire Walters - Raw Blend

We love these Pumpkin Spice Cookies here in the Raw Blend office. They’re scrumptiously delicious, vegan friendly and so easy to make in your Sedona Food Dehydrator.


  • 2 cups coconut flour
  • 2 cups almond meal (or additional coconut flour)
  • 1 3/4 cup ground flax
  • 1 cup Medjool dates, pitted and soaked
  • 1/4 tsp sea salt
  • 1 tsp vanilla paste
  • 1 tsp coconut nectar
  • 2 Tbsp cinnamon
  • 2 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 2 cups chopped raw pumpkin

Optional Icing Ingredients

  • 1 cup cashews
  • 1 cup desiccated coconut
  • 1/2 cup coconut oil
  • vanilla paste
  • salt


  1. Mix all your flours together in a large mixing bowl and set aside.
  2. Blend your dates, salt, vanilla, coconut nectar, cinnamon, ginger, cloves and nutmeg and pumpkin until nice and smooth.
  3. Pour liquid mixture over your flour mix and mould into a dough.
  4. Shape cookie dough into 12 cookies. Roll into balls and then flatten them.
  5. Place them on your dehydrator trays and dehydrate on high (68 degrees Celsius) for 4 hours.
  6. Turn temperature down to 42 degrees Celsius and dehydrate until you have reached your desired consistency. I left it over night and they were nice and crunchy on the outside with a bit of chew in the middle.

Optional Icing Method

  1. Blend all ingredients until nice and smooth and pour over your cookies.
  2. Set them in the fridge until the icing hardens.
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