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.
I usually try to find smaller to medium sized pumpkins to decorate my front porch and that I can repurpose for food later. Because we can all do with less food waste, right?
In fact, according to the UNEP Food Waste Index 2021, around 931 million tonnes of food waste were generated in 2019 – 61% of which came from households, 26% from food service and 13% from retail. And the average US household tosses 30% to 40% of their food every year. The average Canadian household produces 79 kilograms of food waste per year according to the UN Food Waste Index with 47% of food waste in Canada generated at the household level.
While this sounds depressing, it should also feel inspiring. Because we can do something about it.
Let’s start with repurposing those pretty pumpkins instead of tossing them away.
I’ve got you covered with these Healthy Gluten-Free Pumpkin Cookies. They are nutrient-dense and perfect for kids (especially our picky eaters who don’t eat a lot of veggies or lack nutritional variety). They are equally fabulous for adults and kids alike, even if they are great eaters. That’s why they made it on my list of fabulous all-in-one snacks for families.
Here’s why I love these Healthy Pumpkin Cookies:
- Pumpkin puree – It’s pumpkin! A cookie made primarily with a vegetable gets a thumbs up from me – a Nutritionist. 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 kids. Plus those who are underweight will reap additional benefits from the healthy fats.
- Coconut flour – A great gluten-free option that does not spike insulin or blood sugar, like other refined flour. This is important for children (and adults) who have insulin issues and need to keep their blood sugar stable (like my RSS daughter). When using coconut flour, more eggs are required which automatically makes these cookies more nutrient-dense.
- Eggs – Eggs are one of my favourite sources of protein because of their versatility, nutritional benefits, and low cost.
- 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
- 1/2 tsp baking powder
Optional add ins:
- 1/4 cup maple syrup or honey
- 1 tsp cinnamon
- 3/4 cup chocolate chips
- Preheat oven to 375 degrees F.
- Blend pumpkin, banana, coconut oil, eggs, vanilla, and maple syrup in a food processor.
- Add in the coconut flour, cinnamon, and baking powder.
- 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