Although I always liked pumpkin I really fell in love with it in the US. It was there I discovered the world of pumpkin pie, pumpkin waffles, pumpkin cookies and pumpkin latte. It had never crossed my mind before to put pumpkin into baked goods and boy had I missed out on it! I love me some cookies but since nowadays I don’t have the time to stand in the kitchen too long, these are the perfect cookies. They have an incredible pumpkin taste and go perfectly with a cup of hot cocoa or coffee on a cold fall or winter day.
The pumpkin puree is very easily prepared ahead of time. You can freeze it and then use it whenever needed. Just cook the pumpkin in water until tender and mash it or process in a food processor and there you go.
- 2 1/2 cups steel-cut oats
- 2 cups dried dates
- 2 tbsp coconut oil
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 2 cups pumpkin puree
- 1/2 cups coconut flakes
- 2 tbsp rice malt syrup, use more if you prefer it sweeter
Preheat oven to 180°C/350°F and line two cookie sheets with baking parchment.
Grind oats and dates in a food processor. Mix along with all other ingredients.
Place spoonfuls onto the cookie sheets and bake for 20-25 minutes on the middle rack. Let cool and enjoy!