Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Halloween Pumpkin Cookies

Servings: 15

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• all purpose flour (60 g)
• spelt flour (50 g)
• baking powder (7 g)
• coconut sugar (70 g)
• canola oil (45 ml)
• pumpkin (122 g, pureed)
• pumpkin seeds (45 seeds)
• canola oil (60 ml)
• cocoa powder (20 g)
• vanilla extract (1.25 ml)
• maple syrup (20 ml)

Directions

• Preheat oven to 180 °C (350 °F).
• Stir 60 g (1/2 cup) of all purpose flour, 50 g (1/2 cup) of spelt flour and 7 g (1 1/2 tsp) of baking powder together in a bowl.
• See above description to make your own pumpkin puree.
• In another bowl, add 122g (1/2 cup) of pureed pumpkin, (3 tbsp) 45 ml of canola oil and 70 g (1/2 cup) of coconut sugar. Stir everything together until smooth and well incorporated.
• Add the wet to the dry ingredients, mix with a wooden spoon until you get a soft and consistent dough. It will be sticky, but that's fine, if it's too sticky add extra flour. Let the dough rest for 10 minutes.
• Line a baking sheet with a baking mat. Make little balls of dough, as round as you can make them, and flatten each one gently. Bake for 15 minutes.
• Decorate each cookie with 3 pumpkin seeds, sticking them at the top (pointy end in).
• Mix 60 ml (1/4 cup) of canola oil, 20 g (1/4 cup) of cocoa powder, 1.25 ml (1/4 tsp) vanilla extract, 20 ml (2 tbsp) maple syrup and a pinch of salt together in a glass bowl.
• Put a bit of water to boil in a pot (large enough to fit your bowl, or to have it hanging overtop).
• Lower the heat to a simmer, add the glass bowl with the chocolate into the pot, stir with a spoon until the chocolate is smooth and runny.
• Remove from heat. Take a toothpick and dip into the chocolate, draw pumpkin faces on your cookies and serve as is!

Nutrition Data (Per Serving)