Whether it’s Halloween or you are just craving pumpkins, here’s a super moist pumpkin cookies recipe to try! Pick up an extra gourd around Halloween and join in the fun.
These healthy pumpkin cookies are nutrient-dense and perfect for little ones who are underweight or picky eaters. They are equally fabulous for those who are growing and eating just fine. That’s why they made it on my list of fabulous all-in-one snacks for families.
Why I’m a fan of these healthy pumpkin cookies:
- Pumpkin puree – It’s pumpkin! A cookie made primarily with a vegetable gets a thumbs up from a nutritionist like me. It’s high in Vitamin A and C (both are great for immunity as the winter approaches) not to mention high in fiber (for constipation and general health).
- Coconut oil – Healthy fats are important for all little ones, and those who are underweight will reap additional benefits. In underweight people and children coconut oil promotes weight gain– but not unhealthy fatty weight.
- Coconut flour – A great gluten-free option that does not spike insulin or blood sugar like other refined flour. This one is important for children (and adults) who have insulin issues and need to keep their blood sugar stabilized (like my RSS daughter). When using coconut flour, more eggs are required which automatically makes these cookies more nutrient-dense.
- Eggs – as you know from my FREE mini e-book (which includes the top 5 foods to help children thrive), eggs are one of my favourite sources of protein for kids.
- Cinnamon – Not only does it help with digestion and combat nausea, but cinnamon can also improve appetite. For those with picky or limited eaters, this must be music to your ears!
Healthy Pumpkin Cookies
Inspired by this recipe.
- 1 cup of pumpkin puree (either cook your own or purchased canned, preferably BPA-free cans)
- 3/4 cup of coconut flour
- 1/2 cup of coconut oil
- 1 mashed banana
- 6 eggs
- 2 tsp vanilla extract
- 1/4 cup maple syrup or honey
- 1 tsp cinnamon
- 1/2 tsp baking powder (preferably gluten-free)
- 3/4 cup chocolate chips (optional)
- Preheat oven to 375 degrees F.
- Blend pumpkin, banana, coconut oil, eggs, vanilla, and maple syrup.
- Sift the coconut flour, cinnamon, and baking powder together. Add to the wet mixture and fold in chocolate chips if using.
- Use a tablespoon to scoop the batter onto a baking sheet.
- Bake for 25 minutes (keeping an eye on the bottoms so they don’t burn). Sometimes they need to stick in the oven longer at a low temperature if too moist (depends on the ratios used).
For more creative ways to get your child to try out foods like pumpkins, try the Curious Cookie Mat! These revolutionary placemats make trying new foods fun. Your child can explore the sensory properties of food in a non-pressure way. Get yours at www.curiouscookiekids.com
Do you have any other recipes besides the Carob avocado cookies that don’t use coconut flour? My kiddos are allergic…
Oh gosh! That’s a rare allergy but there are work arounds! Check out my Blueberry Zucchini Bread. You will be able to find a number of others that don’t use coconut flour if you simply search “recipes”. Just let me know if you have trouble Erica.
I couldn’t find coconut flour in my local store, can you tell me if any adjustments need to be made so I can use regular flour until I find coconut flour.
Hi Katie! Coconut flour is highly absorbing (hence why you typically need so many eggs for a small amount of flour). So I’ve never tried to replace it with an alternate. Sorry I can’t help here!
Hi Danielle! Love this recipe for pumpkin cookies. My kids gobbled them up last time. I noticed you didn’t write how much nutmeg to put in, so I just guessed (like all great bakers do, right!). Also, just wondering if you have ever froze these? I want to individually wrap them and pop them into their lunch box.
Oh yeah! Glad they liked them. Seem to be a hit with many little ones:)
Oh gosh! I’ll make that correction, thanks Tara!
Oh hmmm…I haven’t froze them myself but I don’t see why you couldn’t.
Hi, is it nutmeg or all spice? I can’t find nutmeg in the above ingredients.
Made the pumpkin cookies per your recipe and it came out too moist and had rubbery texture. I was expecting a more of an actual cookie texture. Not sure what went wrong when I followed your recipe. Any ideas?
We are vegetarians and do not eat eggs. Can I skip eggs?