If you’re always looking for ways to trick your family into eating different veggies these pumpkin spiced cookies could be the perfect treat!
These soft, chewy, spice infused pumpkin cookies are a healthier way to satisfy a biscuit habit and use up some left overs into the bargain. Sounds like a win-win to me!
You’ll notice that there are ranges rather than exact quantities for some of the ingredients. There are a couple of reasons for this.
Firstly, cooked pumpkin/squash can have dramatically different water content depending on how fresh the pumpkin was and how it was cooked. I tend to use left-over roasted pumpkin so this is much drier than if the pumpkin had been steamed.
Secondly, depending on how sweet you’d like your cookies you may want to add more or less date syrup, also homemade date syrup can vary considerably depending on the type of dates used so this can also affect the consistency of your cookie mixture.
The good news is you don’t have to be too precise with any of the measurements for the main ingredients and you can also be a little relaxed with the spices adding more of less to suit your tastebuds.
- 200g cooked pumpkin or butternut squash
- 75 – 100g homemade date syrup
- 125 – 150g oats
- 50g walnuts (optional)
- 50g pumpkin seeds
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
You’ll also need:
A baking sheet or tin lined with baking paper
Place the pumpkin, 2/3 of the oats. 2/3 date syrup and the nuts, pumpkin seeds and spices into a food processor and process until the mixture forms a ball.
Take out a small amount and test how it holds together when squeezed. You’re looking for a mixture that will hold together and can be rolled into a small ball.
At this stage you may find that your mixture is too wet or too dry.
If it’s too dry, add a little extra date syrup, or just plain water if it’s already sweet enough for you.
If it’s too wet, add some more oats.
Do this gradually, 1 or 2 tablespoons at a time, as you don’t want to tip it the other way.
When the mixture will form a ball when squeezed and rolled between your palms, it’s ready.
Take scoops of mixture and form into roughly golf ball sized balls. Place on to your lined baking tray and flatten with a fork or spatula. You can also go rustic and place dollops of mixture onto a baking tray then flatten them out with a fork.
Bake at 180 degrees for 15-18 minutes then turn them over and bake for a further 10 minutes.
Transfer to a wire rack to cool and then enjoy!
Variations on a theme
- You can use any Autumn squash to make this recipe so it doesn’t matter if you can’t get your hands on a pumpkin!
- For a nut free version replace the walnuts with pumpkin or sunflower seeds
- If you like more spice, experiment with the quantities until you find the right spice level for you
- Alternatively, you could make small bars or squares for a perfect snack to take out on Autumn walks
Press the cookie mixture into a lined cake tin and press down until you have an even surface, aiming for a thickness of around 2-2.5cm. The mixture doesn’t have to fill the tin, it should hold its shape but so the size of the tin isn’t too important as long as it’s big enough.
Bake at 180 degrees for 35 – 40 minutes, until golden brown and firm to the touch when pressed.
Turn out onto a wire rack to cool.
Cut into squares and enjoy!
I’d love to see your pumpkin spiced cookie photos.