Celebrate Halloween with Double Pumpkin Cookies!

When I moved to Maine five years ago, I knew I was in for some hard winters.  I knew things would be a little bit colder than in Rhode Island, where I had lived my whole life.  But I never expected snow before Halloween.

Yesterday morning I was greeted by a chill in the air and a few good inches of wet white snow outside.  It was like Autumn decided to dress up as Winter for Halloween. In my book, she totally wins the costume contest, first prize.  Since I moved up to Portland, snowy days have always meant mandatory baking.  To celebrate Halloween, I decided a pumpkin theme was appropriate -- and happened to have both pumpkin puree and raw pumpkin seeds in my pantry.

Delicious ingredients -- I couldn't help but lick the spoon a few times!

Both pumpkin puree and pumpkin seeds are full of health benefits.  You're probably not surprised to hear that pumpkins are a great source of vitamin A, with their bright orange flesh.  It's also a great source of vitamin C, fiber, zinc, and alpha-hydroxy acids, which are beneficial for the skin.  Pumpkin seeds add protein, iron, zinc, and anti-inflammatory properties to the cookie, as well as delightful bits of crunch.

Cookie Dough!

I used 2 3/4 cups of pumpkin puree and only 1 cup of millet flour, so I hardly had to add any liquid.  In addition to pumpkin seeds, these cookies have added protein from a handful of walnuts and some spice from another handful of my favorite cookie ingredient:  crystallized ginger.  Some golden and regular raisins add some sweetness.  All together, it makes for one pumpkin flavored Halloween treat that's probably one of the healthiest around.

Double Pumpkin Cookies

• 2 1/2 cups pumpkin puree (be sure to get the plain kind, not the pumpkin pie, which has added sugar!0
• 1 cup millet flour
• 1/2 cup raw Pepita seeds
• 1/4 cup walnuts, chopped
• 1/4 cup crystallized ginger, chopped into small bits
• 1/4 cup golden and brown raisins
• 2 tablespoons ginger
• 1 teaspoon cinnamon
• 1 pinch of salt
• 1 pinch of cardamom
• 2 tablespoons maple syrup, optional
• 1/8 cup of water or milk of your choice, if the dough is too dry.

Preheat your oven to 350 degrees and grease a baking sheet with your oil of choice or butter.   In a large mixing bowl, combine all ingredients, except for the water.  Stir and taste until thoroughly combined, and add water only if you feel like the dough is too dry -- you can check the photo above of the dough to see if things look the same.  Using an ice cream scoop or large spoon, place the cookies onto the baking sheet.  Bake for 20-25 minutes, or until firm to the touch and slightly golden around the edges.  Makes 8 cookies.  Recipe can be doubled.  Store cookies in the refrigerator to keep their consistency. 

Happy Halloween -- are you making anything special to celebrate?