I took my daughter to a pick your own pumpkin farm last week end. It was great fun deciding what pumpkins and squashes to have, it was also lovely to show my daughter where they came from and how they are grown. So now my house has quite a few pumpkins, and i’ve found some lovely recipes online. When I saw this recipe for Pumpkin and Chocolate chip oat cookies on allrecipes.co.uk I thought they looked interesting, as I would never have thought to make cookies with pumpkin. Once you have made the pumpkin puree, these cookies take no time at all to make, and are great to make with the kiddies. Also, as they have pumpkin in them, which is a fruit, these cookies are good for you – right?
125g Plain Flour
1/2 teaspoon Bicarb of Soda
1/2 teaspoon Ground Cinnamon
40g Porridge Oats
70g Soft Brown Sugar
100g Caster Sugar
1/2 teaspoon Vanilla Extract
125g Pumpkin Puree
100g Chocolate Chips
Begin by chopping up your pumpkin into cubes and put into a saucepan with water and leave on a rolling boil until the pumpkin is soft and tender – about 30 minutes depending on how big your pumpkin chunks are.
Leave to cool slightly and blend until you have a puree consistency. Now you have your pumpkin puree, you can crack on with making the cookies.
In a bowl, combine the flour, bicarb of soda, cinnamon and oats. In a separate bowl, cream the butter with both sugars until light and fluffy. Add in the beaten egg, vanilla extract and the pumpkin puree. Add your wet ingredients to your dry ingredients and mix well to combine. Stir in your chocolate chips
Place spoonfuls of mixture onto a baking sheet, leaving space as these cookies love to spread out. Bake at 180°C/350°F/Gas Mark 4 for 10-13 minutes.
Leave on the baking tray for 5 minutes before transferring them to a wire rack to continue cooling. Then serve up and enjoy!