Leftover Pumpkin

Last weekend, I made some pumpkin bread to bring to a family lunch. While the recipe (found here) is wonderful, it only requires half a jar/can of pureed pumpkin per loaf – since we only made one, I had half a jar left in the fridge and certainly didn’t want it to go to waste.

Now, since it is Thanksgiving next week, I imagine people may have a surplus of pumpkin in their kitchens. I went a little nuts a few weeks ago and ordered 4 cans of pumpkin. How much do I really need?? A lot apparently! But it’s recipes like this one that help use up whatever you might have left. The cookies I made are very cake-like, quite healthy, and perfect to share with friends. In fact, I brought over a batch to my friends at distilled the other day. They always get some treats from me 🙂

The recipe is adapted from Post Punk Kitchen and is wonderful – I just “healthified” it a bit with no sugar and spelt flour instead of white. The addition of flaxseeds is optional in the original recipe, but I think it’s vital, not only as an egg replacement for binding, but also for extra chewiness. Not to mention fiber and essential fatty acids!

Pumpkin Oatmeal Raisin Cookies

Makes 18 large cookies; recipe adapted from post punk kitchen

The particulars:

  • 2 cups spelt flour
  • 1 1/3 cups gluten-free rolled oats
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3/4 cup sweetener (raw honey / maple syrup)
  • 2/3 cup coconut oil, melted
  • 1 cup pureed pumpkin
  • 1 tsp vanilla
  • 1 tbsp ground flaxseeds
  • 1 cup walnuts, finely chopped
  • 1/2 cup raisins
  1. Heat oven to 350F. Line two baking sheets with greaseproof paper.
  2. In a medium bowl, mix the flour, oats, spices, salt, and baking soda. In a separate bowl, combine the sweetener, pumpkin, oil, vanilla, and flaxseeds.
  3. Add the dry ingredients to the wet and mix thoroughly. Fold in the walnuts and raisins.
  4. Spoon the dough onto the baking sheets, evenly spaced, and flatten each spoonful with the back of the spoon to desired shape. My baking sheets were the right size for 6 large cookies on each, but go with what’s best for your baking sheets.
  5. Bake for 15-20 minutes, rotating halfway through, or until nicely golden but still chewy in the center.
  6. Allow to cool on a wire rack before eating!

Read more like this:

Squash and Grains
Stepping Out of Your Food Comfort Zone
Your Healthiest Super Bowl Party Ever

One Comment on “Leftover Pumpkin”

  1. Kat says:

    Are these like the Ralph’s “pum-pums”?? They look delicious! xo


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