Halloween pumpkin cookies

30 minutes - 15 cookies 1w1ov1s

Halloween is coming up, this blog has a lot of recipes that are perfect for it. Here is a short list of my favorite ones: Black yaki gyoza Basic black bread and Black pasta. Those recipes aren't holiday-specific, but these cute pumpkin cookies sure are! They're super soft, and easy to prepare.

Been a while since I've baked cookies. It being pumpkin season, the choice was obvious - pumpkin cookies it is.

These are perfect if you don't like sweet deserts, coconut sugar has a subtle and more complex taste. Coconut sugar will make your cookies a darker shade of orange, almost brown. I think it fits nicely with the toned-down color of the pumpkin seeds. If you want a bold orange color, use white cane sugar instead.


All purpose flour1/2 cupSpelt flour1/2 cupBaking powder1/2 tspCoconut sugar1/2 cupVegan butter4 tbsp, meltedPumpkin1/2 cupPumpkin seeds45Cocoa powder1/4 cupCoconut oil1/4 cupMaple syrup2 tbspVanilla extract1/4 tspSea saltpinchAll purpose flour1/2 cupSpelt flour1/2 cupBaking powder1/2 tspCoconut sugar1/2 cupVegan butter4 tbsp, meltedPumpkin1/2 cupPumpkin seeds45Cocoa powder1/4 cupCoconut oil1/4 cupMaple syrup2 tbspVanilla extract1/4 tspSea saltpinch


Cookie dough

Preheat oven to 350F .Steam 1/2 cup's worth of pumpkin cubes. Set aside to cool.Stir 1/2 cup of all purpose flour, 1/2 cup of spelt flour and 1/2 tsp of baking powder together in a bowl.Put the steamed pumpkin, the 4 tbsp of melted vegan butter as well as the 1/2 cup of coconut sugar in another bowl. Mash the pumpkin with a fork (or use a hand blender) and stir everything together until smooth and well mixed.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 feel free to add a bit of extra flour. Let the dough rest for 10 minutes.Line a baking sheet with a silpat (or parchment paper). 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 1/4 cup of coconut oil, 1/4 cup of unsweetened cocoa powder, 1/4 tsp vanilla, 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!\

Extra chocolate treat

As for the rest of your chocolate mixture, pour it in a chocolate mold or shallow container and put it in the freezer. It will become solid and you'll have delicious homemade chocolate on the side for later times! Once it's solid, pop it out of the mold and put it in a closed container. Keep it in the freezer until you're ready to eat it!


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