• 1 cup creamy almond butter

• 1/2 cup pumpkin puree

• 1/4 cup agave nectar

• 2 tablespoons pumpkin pie spice

• 1 teaspoon vanilla extract

• 1/4 teaspoon sea salt


1. Preheat your oven to 350 degree F and line a baking sheet with parchment paper. If you don’t have parchment paper, grease a cookie sheet.

2. Combine all of the ingredients in a medium bowl, and mix until a thick batter is formed. Be sure to blend the pumpkin well. Using a tablespoon, drop the batter onto the lined baking sheet. Press the cookies to flatten if desired.

3. Bake for 15 to 18 minutes, until the edges are golden.

4. Let cool on the pan 5 to 10 minutes before removing.

Makes 12 cookies


About the Chef

recipe01Chef’s Name: Jennifer Gill

Age: 38

Family Members: Husband – John, Son – Keller (8), Twin daughters – Ellen and Brenna (2.5)

Community of Residence: San Diego

Hobbies/ Interests: Running, nutrition and spending time with family

About the Recipe: I love to enjoy good food but doing so in a healthy way. I try to make food that’s yummy but also has some nutritious qualities. The pumpkin in these bites is full of important vitamins and minerals plus the protein and healthy fats in the almond butter make these treats a great snack at any time of year, but they’re especially enjoyable throughout the holidays.

About the Chef: Jennifer Gill is a certified running coach and licensed sports nutritionist. She coaches individuals and groups all over San Diego County and hopes to bring a program to 92127 soon; specifically the Del Sur community. To learn more about her, visit