Whether it’s Halloween or you are just craving pumpkins, here’s a super moist pumpkin cookie 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. The average US household consumes 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.
Ingredients:
- 1 cup of pumpkin puree (either cook your own or purchase 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
Directions:
- 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 (depending 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?
Thanks
We are vegetarians and do not eat eggs. Can I skip eggs?