1 Minute Microwave Pumpkin Mug Cookie

2 tbsp pumpkin puree

2 applesauce

2 tbsp coconut sugar

2 tbsp date syrup/maple syrup

1 tsp vanilla extract

6 tbsp flour *

1/2 tsp pumpkin pie spice

3 tbsp chocolate chips (optional, but a total game changer)

2 tbsp Kite hill cream cheese (optional)

1. With a spoon, mix together the flour, spice and sugar.

2. Add in the pumpkin and vanilla, mix until well combined.

3. Add the chocolate chips in, and stir.

4. If you're adding in the cream cheese, I swirled it into the cookie, or you can wait until it's cooked and add it on top.

5. Microwave for 1 1/2 minutes. Let cool for 5 minutes, or get burned from scorching hot chocolate. I like to put mine in the fridge for 10 minutes to help it cool off.

6. Enjoy!

This serves 2, but I ate the whole thing.

*If you're gluten free, I tried this recipe with Trader Joe's gluten free flour blend, and it came out very similar to when you use regular flour.*