The only changes I made to the recipe were to add a pinch of salt to the batter and substitute a Bosc pear for the green apple in the frosting. I’m avoiding apples, and according to Wikipedia Bosc pears are the "aristocrat of pears". Fancy!
Overall, these little nuggets are made of coconut, pumpkin, banana, pear and flavoring. They were good and definitely met my craving for baked goods. Next time I may add a little maple syrup to the batter to sweeten them a little and change the ratio of banana to pumpkin to increase the pumpkin flavor. Given the cookies are truffle sized and have the texture of frosted cupcakes, I’ll likely refer to them as truffle-sized cupcakes in the future. All in all, the recipe is a keeper!
|Pumpkin Spice Thumbprint Cookies,|
aka Truffle Sized Cupcakes
|Left Side Top To Bottom: |
Coconut Manna Jar, At Room Temp, and Melted
Right Side Top to Bottom:
Coconut Oil, At Room Temp, and Melted
|Clockwise from top left: |
Coconut Chips, Flaked Coconut,
Shredded Coconut, and Coconut Flour