The first pumpkin recipe of the season and it’s a good one!
*runs to the kitchen to grab one of these so that I can accurately describe it*
A soft and flaky outside, sweet and gooey inside. Cinnamon, pumpkin, caramel; mmm.
When I first made these I was looking for something quick to make that had the rich texture and taste of a fresh baked pastry from *insert your favorite bakery here.*
Somehow I have achieved the dream and these homemade pumpkin caramel pockets were born.
I’m all about creating simple recipes because let’s be real, we don’t always have 3 hours to spend making a pan of cinnamon rolls. Although, I do wish that was the case…
But since it’s not, I don’t want any of us to have to sacrifice taste, enjoyment, or health because we have a lot happening in our days.
I don’t know where I’m going with this thought other than letting you know that it’s cool. I got ya. Most of my recipes are and will continue to be busy life friendly.
And with that being said, let’s make some fall food!
PUMPKIN CARAMEL POCKETS
1 cup flour
2 tablespoon coconut sugar
1 teaspoon baking powder
Pinch of salt
3 tablespoons coconut oil
1/4 cup + 1 tablespoon cashew milk
In a medium bowl mix together flour, coconut sugar, baking powder, and salt. Cut in coconut oil with pastry cutter. Add cashew milk and mix until dough is formed. Roll out onto parchment paper lined baking sheet. Cut into squares. I cut mine into 8 squares to make 4 pockets but you can make them as big or small as you’d like. Preheat oven to 350 degrees. Set aside dough and make the filling.
1 cup date paste, instructions below*
1/4 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
Mix everything together until smooth.
Add filling to half of the squares that you’ve cut. Place the remaining dough on top of the filling and press around the sides sealing it off. Sprinkle with a bit of cinnamon or coconut sugar. Bake for 18-22 minutes. Remove from oven and let cool. Once cool, top with remaining filling if desired. Serve, enjoy!
*To make the date paste combine 2 cups dates, a pinch of salt, and up to 1/2 cup warm water blending it all together. You’ll want to add the water as you blend and stop once you reach a smooth consistency. I usually use just under 1/2 cup of water but it will depend on the moisture level of your dates how much you use.