Every year, sometime in October, I bust out my Pumpkin Spice Cookie recipe. The recipe was given to me by my sister years ago and I still use the tattered, butter-stained original copy she hand-wrote and sent to me. It's the only recipe I would call a "family secret" and the only one I don't give out (plus, it's a surefire way to secure my invitation to fun fall get-togethers!). I usually let Pumpkin Spice Cookie season taper off sometime after thanksgiving and before the twelve days of Christmas begin.
Over the years, I have become more focused on heathy, clean eating...but this recipe has stayed exactly the same (albeit with a switch to mostly organic ingredients, which, of course only makes the cookies even more irresistible). There are just some traditions you don't want to mess with. But I am always looking for ways to infuse my favorite flavors into healthier options. So, yesterday as I was whirring around the kitchen mixing up cookies to bring to Thanksgiving week festivities, and with a little extra pumpkin puree on-hand, I got inspired to make a chia seed pudding with the flavors of my cookies, but in a healthy version.
Unlike the indulgent cookies, the chia seed pudding has no dairy, no gluten, and just a teeny tiny bit of added sugar.
PUMPKIN SPICE CHIA SEED PUDDING
(makes one 8-ounce pudding)
- 3/4 cup hemp milk (coconut milk works too!)
- 1 Tbsp. pumpkin puree (canned, which I usually do, or made from scratch, recipe here)
- 1/2 tsp. maple syrup
- 1/4 tsp. vanilla extract
- 2 dashes cinnamon
- pinch ground cloves
- pinch nutmeg
- pinch salt
- 3 Tbsp. black chia seeds
Combine all ingredients, except the chia seeds, in an 8 oz. mason jar (or other container with a lid). Mix well with a fork to incorporate. Add chia seeds. Put lid on and shake well. If you notice chia seeds clumping, stir them with a fork to break them up.
Place in refrigerator for at least 3 hours to allow the chia seeds to soak up the liquid.
Add your favorite toppings. And, if you're like me - toss it in your purse and bring it to work for when you need a mid-morning bite.
Your chia seed puddings can be stored like this for several days and make a great on-the-go healthy snack to stock your fridge with!
I made a little how-to chia seed pudding video at the end of the summer with peaches - video below!
Thank you for visiting and happiest of Thanksgiving weeks to you! I'm off to Oregon. And I'm bringing my sister some Pumpkin Spice Cookies!