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Cinnamon Spiced Pumpkin and Hazelnut Cookies Drizzled with Homemade Chocolate Sauce

Servings 15
Author Red Ape Cinnamon


  • 2 cups hazelnut meal you could use any nut meal of your choice, almond works well also
  • 1 tsp cinnamon
  • 1/3 cup honey maple syrup, or agave syrup
  • 1/2 cup cooked pumpkin puree
  • 1/2 tsp baking soda
  • Chocolate Topping:
  • 3 tbsp extra virgin coconut oil
  • 2 tbsp honey
  • 2 tbsp cocoa or cacao powder
  • 1 tsp pure vanilla extract


  • Preheat the oven to 160° C or 320° F. Line a baking tray with baking paper.
  • In a mixing bowl, whisk together the cinnamon, honey, and pumpkin until smooth. Add the hazelnut meal and baking soda, and continue to mix until well combined.
  • Using your hands, form small balls and then place them on the baking tray. Press on each ball lightly to form a flat cookie shape.
  • Bake in the oven for 12 minutes or until lightly golden. Be sure to watch toward the end as the bottoms can burn easily.
  • Remove from the oven, and leave to cool.
  • Chocolate Sauce Instructions:
  • Melt together the coconut oil and honey over very low heat.
  • Add the cocoa and vanilla, and whisk until smooth.
  • Remove from the heat and leave to cool slightly. The sauce with thicken a little.
  • Using a spoon, drizzle the sauce over the cookies.
  • Place the cookies in the fridge to set for 10-20 minutes.