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 36 cookies.
- 1 cup canned pumpkin puree (or baked/blended puree)
- 2 grass fed / organic eggs (or 2 Tbsp chia seeds, whisked with 6 Tbsp almond milk)
- ½ cup grass fed butter, softened (or softened virgin coconut oil)
- ½ cup pure maple syrup
- ½ cup raw honey (omit for less sweet version, but if not using, use 1 cup less flour also)
- 1 tsp pure vanilla extract
- 2½ cups spelt flour OR 1½ cups ground oat flour + 1½ cups instant rolled oats (OR for gluten-free version, use ½ cup sorghum flour + ½ cup rice flour + ½ cup arrowroot powder)
- ½ cup hemp hearts (optional, but adds omega-3 fatty acids)
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp dried ginger spice
- 1 tsp fine sea salt
- ½ cup chocolate chips (such as Enjoy Life’s gluten-dairy free chips or half of a 70% dark chocolate bar cut up into pieces) – optional
- Preheat the oven to 350. Line a cookie sheet with parchment paper.
- Whisk the pumpkin, melted coconut oil, maple syrup and vanilla together.
- Add the flour(s), baking powder, cinnamon, ginger and salt, and stir until mixed. Fold in the chocolate, if using.
- Drop by tablespoon onto the parchment paper lined cookie sheet. Bake for 14 minutes.
- Preheat oven to 350. Line 2 baking sheets with parchment paper.
- In a large bowl, whisk together the pumpkin, eggs or chia/milk, butter or oil, maple syrup, honey 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 as it does). Drop by tablespoons onto the baking sheets.
- Bake spelt cookies for 15 minutes / oat cookies for 12 minutes / GF cookies for 14 minutes.
- If desired, melt (over very low heat, very slowly) and drizzle 70% dark chocolate over the cookies.