Ingredients:

1 cup raw pecans⁠
2 cups Nunweiler’s Flour Whole Wheat Flour⁠
1 tablespoon baking powder⁠
¼ cup brown sugar, packed⁠
1 teaspoon cinnamon⁠
½ teaspoon ginger⁠
¼ teaspoon nutmeg⁠
¼ teaspoon cloves or allspice⁠
½ teaspoon salt⁠
⅓ cup solid coconut oil⁠
¾ cup pumpkin puree⁠
¼ cup almond milk⁠
½ teaspoon vanilla extract⁠
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Directions:

Preheat the oven to 425 degrees. Mix all dry ingredients together in one bowl and then all wet ingredients together in a separate bowl. Combine and mix well. Form dough into a ball and let chill for 20 minutes. Once it’s chilled, flatten and cut into triangles. Place on a greased baking sheet and back for 15-17 minutes until lightly brown. Top with a glaze or enjoy as is! ⁠