It's Pumpkin Season!

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Halloween is over, but pumpkin season continues. Pumpkin is high in vitamin C, beta carotene, potassium and fiber; and can be used for so much more than jack-o-lanterns or pie! Using whole pumpkin in our recipes takes a little extra time, but it tastes better and is more versatile than canned pumpkin puree. While making these cookies, I admittedly was munching roasted pumpkin slices, and I used the leftovers in a curry (I’ll post that recipe later!)

Below are a few ways to use pumpkin, including a yummy pumpkin sugar cookie recipe you and your kiddos will love!

ROASTING YOUR PUMPKIN

You’ll need:

  • 1 small pie pumpkin

  • Olive oil or coconut oil

Steps:

  • Pre-heat oven to 350 degrees.

  • Gently cut around the stem of the pumpkin and remove it

  • Slice your pumpkin length-wise into quarters

  • Scoop out seeds into a bowl and set aside

  • Lightly coat the “meat” of the pumpkin with olive or coconut oil

  • Place face down in a cake pan

  • Bake at 350 degrees for 1 hour, until tender

 

DAIRY-FREE PUMPKIN SUGAR COOKIES

You’ll need:

  • 2 tbsp flax meal

  • 6 tbsp water

  • 2 ½ cup all-purpose flour (you can use 1:1 gluten free flour if you wish to make these gluten-free like I did!)

  • 1 tsp. baking soda

  • ½ tsp baking powder

  • 2 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1 pinch sea salt

  • 1 cup coconut oil (softened or fully melted)

  • 1 cup raw sugar or maple sugar

  • 1 cup roasted pumpkin (soft), skin removed

  • 1 tsp vanilla extract

  • 2 tbsp almond milk (or other dairy-free milk of choice). You may need a little more if the dough is still a little dry.

Steps:

  • Pre-heat oven to 350 degrees.

  • Grease a cookie sheet or line with parchment paper.

  • In a small bowl, mix flax meal and water. Stir with a fork until fully blended. Set in the refrigerator for about ten minutes.

  • In a large bowl, place roasted pumpkin and coconut oil. Mix together until it is like a paste.

  • Sift flour into large bowl with pumpkin mixture, stirring in until fully blended.

  • Add in your baking soda, baking powder, spices, salt and sugar. 

  • Add in flax meal/water mixture, vanilla and almond milk. Mix together into a dough.

  • With a spoon, scoop dough into hands and roll into approx. 1 ½ inch balls. Place onto cookie sheet, leaving at least 1-inch between cookies.

  • Bake cookies at 350 degrees for 15-20 minutes (15 for small cookies, 18-20 for larger cookies).

  • Top with a classic sugar glaze, or eat them without!

 

WHAT TO DO WITH PUMPKIN SEEDS

  • Soak them in water for about ten minutes

  • Remove the orange fibers

  • Gently scrub seeds with fingers until they don’t feel as slimy

  • Drain water

  • Dry the seeds on a paper towel

  • Place them back into a bowl

  • Drizzle with a small amount of olive oil, stirring until they are all lightly coated

  • Sprinkle in sea salt, stir until lightly coated with salt

  • You can also add turmeric, garlic or try other spices if desired

  • Bake at 350 degrees on a cookie sheet for about 30 minutes, until crispy but not burned.

 

Emilia Hart