Yay autumn! Time to pull out all the pumpkin!! So yummy and so good for us – rich in vitamin A and potassium – the details can be found here in the post Powered by Pumpkin…
I always look for canned pumpkin that is BPA-free… If you find the tetra-packed pumpkin, I’ve noticed it’s generally runnier, which can affect the overall consistency of batter – more flour may be required. Or you could bake and blend up your own fresh pumpkin puree! Just bake halved pumpkin in the oven for an hour, scrape out the insides and puree in a high powered blender.
These pumpkin cookies are an adaption of my moms recipe, which I found yesterday – 20 years ago I’d handprinted, on cute purple recipe cards, a number of my moms recipes just before I left home and tucked them away in a booklet. I’ve included two versions here – one made with oat flour (pictured above) and one made with spelt flour (pictured below). Happy pumpkin cooking and baking season!
Makes 24 large or 36 smaller cookies
- ½ cup grass fed butter, softened (or softened virgin coconut oil)
- ½ cup pure maple syrup
- ½ cup raw honey
- 2 grass fed / organic eggs (or 2 Tbsp chia seeds, whisked with 6 Tbsp almond milk)
- 1 cup canned pumpkin puree (or baked/blended puree)
- 1 tsp vanilla extract
- 1½ cups ground oat flour + 1½ cups instant rolled oats OR 2½ cups whole spelt flour
- ½ cup hemp hearts
- 3 tsp baking powder
- 2 tsp ground cinnamon spice
- 1 tsp ground ginger spice
- 1 tsp salt
- ½ cup dark chocolate chips (optional)
- Preheat oven to 350. Line 2 baking sheets with parchment paper.
- In a large bowl, whisk together the butter, maple syrup, honey, eggs, pumpkin and vanilla.
- Add the flour, hemp hearts, baking powder, cinnamon, ginger and salt; mix well.
- Fold in the chocolate chips, if using. Alternatively, make faces on the cookies with chocolate chips by pushing them into the batter once you’ve dropped by tablespoon onto the cookie sheet.
- Let the batter sit for 5-10 minutes (it will thicken). Drop by very large tablespoons onto the baking sheets (or for 3 dozen, regular size tablespoons).
- Bake large spelt cookies for 18 minutes / large oat cookies for 15 minutes; or regular size spelt cookies for 15 minutes / regular size oat cookies for 12 minutes.
- If desired, melt (over very low heat, very slowly) and drizzle 70% dark chocolate over the cookies.
To deliciously healthy food and stronger faster running… Cheers,
Sarah J Cuff, RHN