Like the old saying goes, if you mail a Molly 4 lbs of organic non-GMO morena pure cane sugar, she’ll probably make a batch of sugar cookies. First she’ll clumsily transfer it from plastic bag to various containers but after that, after that she’ll probably make a batch of sugar cookies. Well, I mean she might fuck around a bit between sugar transfer and actual baking. It’s only fair to give her a bit of wiggle room. Maybe a few days. Maybe a bender. Maybe a weekend at a cabin in the middle of nowhere. Maybe a week to settle in at school. Maybe a few benders. But then, once those are out of the way, that’s when she’ll probably make a batch of sugar cookies. Most likely. As the saying goes. Traditionally. According to legend.
So feel free to send me 4 lbs of organic non-GMO morena pure cane sugar, is what I’m getting at. In a few weeks (most likely) I’ll probably get around to baking a batch of sugar cookies.
Well, Zulka did just that. Apparently October is Non-GMO Month or something not at all ridiculous like that and Zulka is all up in October’s business. And by that, I mean they’re hosting a non-GMO baking challenge. (I have never written the words ‘non-GMO’ so many times in my life. How exhilarating.) Anyways, their sugar is noticeably tastier than other sugars I’ve tried. It actually convinced me to lay off the stevia for awhile. Ergo, my baking tastes a lot less like dirt these days. Which is important.
Now who likes pumpkin???!?!!! Everyone? Perfect! You can pair these cookies with the pumpkin pie ice cream recipe I’m also sharing or just enjoy them on their own. Pumpkin all the things! Even the 4 lbs of sugar!
Wait that sounds sticky.
PUMPKIN ZULKA SUGAR COOKIES
makes 12 cookies
- 1 cup of the flour of your choice (I used Bob’s Red Mill Gluten-Free Flour for the first time. Did not disappoint.)
- ¾ teaspoon baking powder
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- a dash of salt
- 5 tablespoons of organic coconut oil
- ⅓ cup of Zulka Organic Non-GMO Pure Cane Sugar
- ¼ organic pumpkin puree
- ½ teaspoon vanilla extract
Preheat your oven to 350. Line a baking sheet with parchment paper.
In a medium bowl, whisk together your flour, baking powder, spices, and salt. Set aside.
In a standing mixer, cream your coconut oil and sugar. Add the pumpkin puree and the vanilla. Combine thoroughly.
Slowly add in the dry mixture. Keep mixing until the dough cleanly pulls off the sides of the bowl. (That’ll make sense when it happens.) If it seems to dry and crumbly, add a bit more pumpkin puree.
On a lightly floured surface, roll out your dough to about a ¼” thickness. Using a cookie cutter or a drinking glass, cut out some cookies. Transport to the baking sheet. Bake for 11-13 minutes or until the edges are lightly browned.
Cool. Eat as is or make some ice cream sandwiches with…
PUMPKIN PIE ICE CREAM
makes enough for a lot of sandwiches
- 2 frozen bananas
- ¼ cup + 2 tablespoons organic pumpkin puree
- 1 tablespoon Zulka Organic Non-GMO Pure Cane Sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
In a food processor or ninja chopper or blender, puree the frozen bananas. Add the pumpkin puree and process til smooth. Add the other ingredients and keep assaulting it with whatever instrument you’re using. Once it’s all completely combined, transfer it into a container, put in the freezer, and freeze for a few hours.
Assemble cookie sandwiches. With the ice cream in the middle. You know. Like ice cream cookie sandwiches.
per cookie: 107 calories // 13g carbs // 6g fat // 1g protein // 1g fiber // 6g sugar
per sandwich (estimate based on 1/12th of the ice cream recipe but I think there is way more ice cream than that): 238 calories // 32g carbs // 12g fat // 2g protein // 3g fiber // 10g sugar