We came up with these soft, oaty cookies to use up leftover pumpkin from Halloween, but you can make them with any type of squash. We’ve made them with mini winter squash too – either way – they taste amazing. If you’re using leftover pumpkin flesh, make sure the pumpkin is made for eating as well as carving, otherwise it won’t have much flavour.
Makes 9 cookies
You will need:
- 1 heaped cup pumpkin or squash, peeled and cut into cubes
- 1 cup ground almonds
- 1 cup oats
- Large pinch fine sea salt
- 2 tsp cinnamon
- Half tsp nutmeg
- 1 tsp vanilla powder/seeds from 1 vanilla pod (optional)
- 50g coconut oil, melted (We use Lucy Bee)
- 1 egg
- 1/4 cup honey or maple syrup
- Half cup chopped dates or sultanas
- Heat the oven to 180°C/350°F/gas 4, and grease or line a baking tray with baking paper.
- Steam the pumpkin for around 15 minutes on the hob, or in the microwave (covered, with 1 tbsp water for about 5 minutes) until soft. Put aside for 10 mins to cool.
- In a large bowl, combine the ground almonds, oats, salt, cinnamon, nutmeg and vanilla (if using).
- In a separate bowl, blend together the steamed pumpkin, coconut oil, egg and honey for a few seconds until smooth.
- Add the pumpkin mixture to the flours, combine, then stir in the dates.
- Place spoonfuls of the cookie mixture onto the baking tray, flattening down with the back of the spoon, and bake for 20 minutes until they’re crisp and golden brown on top. Note: They’ll be quite soft inside – they’re not supposed to be crunchy.
- Leave the cookies on the tray to set for 15 minutes before you serve them/transfer them to cool.
Store in an airtight container in a cool, dry place for up to 3 days, or freeze them.
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