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Pumpkin Cookies

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
I love pumpkin and cookies. So perfect time to combine both! These autumnal cookies are slightly crispy on the outside, juicy on the inside and come with a fine sweetness of pumpkin, cinnamon and raisins. Perfect for cozy autumn days.
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Equipment

Ingredients

These Ingredients make:

12 Cookies
  • 300 g Pumpkin, raw Hokkaido
  • 50 g Coconut oil melted
  • 80 g brown sugar
  • 200 g Spelt flour Type 630
  • 2 tsp Cinnamon
  • 1 Pinch Salt
  • 50 g Raisins
  • 1 tsp Baking powder

Topping

  • Date syrup

Instructions
 

Prepare the pumpkin

  1. Cut the pumpkin into small cubes.
  2. Place on a baking sheet lined with parchment paper.
  3. Bake at 200 °C top/bottom heat for approx. 20 minutes until soft.

Make pumpkin puree

  1. Let the baked pumpkin cool briefly.
  2. Then mash with a mixer, potato masher, or fork.

Mix the dough

  1. In a bowl, mix the pumpkin puree with the melted coconut oil and sugar.
  2. Add flour, baking powder, cinnamon, and salt and mix to a smooth dough.
  3. Finally, fold in the raisins.

Shape and bake cookies

  1. Form the dough into equal-sized balls of approx. 50 g.
  2. Bake in a preheated oven at 180 °C top/bottom heat for approx. 15 minutes.
  3. Immediately after removing the cookies, gently flatten them with the bottom of a glass while they are still warm.
  4. Drizzle with some date syrup. Let cool completely on a wire rack.

Nutrition

Nutrition Facts
Pumpkin Cookies
Amount per Serving
Calories
148
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
0.1
mg
0
%
Sodium
 
19
mg
1
%
Potassium
 
98
mg
3
%
Carbohydrates
 
21
g
7
%
Fiber
 
1
g
4
%
Sugar
 
7
g
8
%
Protein
 
3
g
6
%
Vitamin A
 
1
IU
0
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
17
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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