Gracie and I are currently recipe testing the most amazing pumpkin pie – here’s a little glimpse of the gorgeousness we’ve been baking…
Whilst the pumpkin pie recipe isn’t quite ready – we’re still tweaking the crust…we need to get the ‘crunchiness’ juuuuussstttt right!
All this recipe testing means our kitchen has been overflowing with an abundance of beautifully roasted [and oh so sweet] pumpkin.
Naturally we had to find a delicious home for all of our gorgeous surplus pumpkin and where better than into a batch of amazingly fragrant pumpkin pie cookies?!?
The cookies were Gracie’s idea…and a genius one at that.
Not only are these cookies super simple to make – 10 mins + 1 bowl….hooray!
But they’re also freezer friendly! So handy!
And the cookies certainly live up to their name – the echo the heavenly scent of pumpkin pie so beautifully.
A perfect alternative until we finally nail our pumpkin pie recipe! #staytuned
To make your own pumpkin pie cookies simply…
Begin by washing and drying your hands with your child.
Set them up safely at the kitchen bench OR small table. Grace feels confident standing on a stool – but when she was younger I would pop her kids sized table into the middle of the kitchen and get Gracie to work at the table.
Read the recipe together and collect the ingredients needed – naming them as you go.
Preheat your oven to 160 degrees celsius (350 F) and line 2 oven trays with baking paper. Set aside.
Together – measure and place the brown sugar, wholemeal flour, baking powder, oats, cinnamon, nutmeg and ginger into a large bowl. Give your child a wooden spoon and ask them to stir the ingredients until combined.
Next, measure and add the egg, maple syrup, coconut oil, vanilla and pumpkin to the bowl.
Once again – ask your little one to stir the mixture using a wooden spoon until thoroughly combined.
Take tablespoons of the cookie dough and place directly onto the prepared baking tray [approx. 2 centimetres apart].
Bake for 10 minutes or until golden and set. Allow to cool for 5 minutes before placing on a wire rack to cool completely.
Serve alongside apple slices and fresh passionfruit for a lovely little morning tea treat. Happy baking X
- ¼ cup (55 grams) rapadura sugar (or brown sugar)
- 1½ cups (225 grams) wholemeal flour
- 1 teaspoon baking powder
- 1 cup (90 grams) rolled oats
- 1½ teaspoon cinnamon, ground
- ½ teaspoon nutmeg, ground
- ½ teaspoon ginger, ground
- 1 egg
- 1 teaspoon vanilla bean paste (or extract)
- ½ cup (150 grams) maple syrup
- ⅓ cup (85 grams) coconut oil, melted and slightly cooled
- 1 cup (225 grams) pumpkin puree
- Preheat oven to 160 degrees celsius (325 F). Line 2 cookie trays with baking paper and set aside. Place the sugar, flour, baking powder, bicarb soda, oats, cinnamon, nutmeg and ginger into a large bowl and mix to combine. Add the egg, vanilla, maple syrup, coconut oil and pumpkin and mix to combine. Place tablespoons of the mixture onto the prepared trays leaving room for the cookies to spread a little [approx. 2 centimetres] and gently flatten each cookie. Bake for 10 minutes or until golden. Allow to cool for 5 or so minutes before placing the cookies onto a wire rack to cool completely. Enjoy x
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