Ah, does anyone else feel like they just turned around for a second, and the next thing you know, summer was gone, autumn wind is slapping colorful leaves in your face and all of the sudden it’s so cold outside that your cat is much less interested in escaping through the window?
Yep, it’s a sad, sad thing. But since I strive to be a cup-half-full kind of person, I like to look at the positives in each situation, and, in this case, a major plus is this – pumpkin season is here! And who doesn’t love some pumpkin spice treats, am I right?!
I am not the best cook, but I do enjoy baking and experimenting with different recipes. It’s a very calming activity, plus the end result is usually quite delicious and rewarding.
Furthermore, if you have a huge sweet tooth like me, baking your own goodies is a great way to avoid all the artificial sweeteners and preservatives in the store-bought sweets.
With Halloween right around the corner, we better prepare ourselves and switch up to some healthier treats options.
Related reads: 4 Ways to avoid unhealthy snacking!
So, without further ado, let’s move on to the main point of this article – simple and relatively quick recipe for these incredibly delicious pumpkin cookies.
In fact, after I first made them, we loved them so much that I recreated the recipe 3 days in a row (seriously, we might have gotten a little carried away). Give them a go, I assure you that you won’t regret it.
- 100g coconut oil
- 200g pumpkin (peeled and cleaned)
- 120g dark brown sugar
- 1 tsp vanilla extract
- 1 tsp dry ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- pinch of salt
- 100g wallnuts
- 250g whole-wheat flour
- powder sugar for sprinkling
- Roast the walnuts in a 170C (325F) preheated oven, fan on, for 10-15 minutes, and dice them after.
- Cut the pumpkin into small cubes and steam cook it.
- Use a blender to puree the pumpkin along with the dried ginger, cinnamon, nutmeg, allspice, brown sugar, coconut oil, vanilla, and salt.
- Mix the whole-wheat flour and the walnuts together with the pumpkin mixture.
- Form small balls, place them in a non-stick baking tray. and bake for 13-15 minutes in a 170C (325F) preheated oven with the fan on.
- Cool the pumpkin balls for few minutes and sprinkle with powder sugar.
You can swap the dark brown sugar for 2-3 big spoons of honey.