halloween pumpkin cookies

15 cookies — 30 minutes

Been a while since we've baked cookies. It being pumpkin season, the choice was obvious.

These are not very sweet, namely because of the addition of coconut sugar which has a subtle and more complex taste. Coconut sugar will make your cookies a darker shade of orange, almost brown, and we 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.

Leftover chocolate: This recipe makes more chocolate than is needed for the recipe. If you want to keep it for later, 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!

Pumpkin puree how-to: Remove seeds and stringy flesh from pumpkin. Cut the pumpkin into large chunks and place on a baking sheet. Preheat the oven at 180 °C (350 ºF). Roast pumpkin for 45 minutes until pumpkin is soft and tender. Let cool. Remove skin, and process into a food processor or use a handstick blender. If pumpkin puree is too wet, strain liquid through cheesecloth, if too dry, add a bit of water. The puree keeps for 3 days in the fridge, and up to 3 months frozen.

cookie dough

all purpose flour60 g
spelt flour50 g
baking powder7 g
coconut sugar70 g
canola oil45 ml
pumpkin122 g, pureed
pumpkin seeds45 seeds


canola oil60 ml
cocoa powder20 g
vanilla extract1.25 ml
maple syrup20 ml