We’ve collected and adapted a few of our favorite pumpkin recipes so that you can savor the taste of autumn while sneaking a vegetable into your child’s diet. If you double the cookie recipe, stir up the scones, and whip up a batch of pancakes, you’ll use up a large sized can of pumpkin with not a bit to spare.
Hearty Pumpkin Cookies
These nutritious cookies are made with oats and wheat flour. I found the original recipe at Cooks.com and then tweaked a bit to make it healthier. In just a few days I shall take steaming plates of these to my son’s preschool Halloween party!
Preheat oven to 350 degrees. Combine dry ingredients and set aside in small mixing bowl. Beat all remaining ingredients (except nuts, choc. chips and raisins) until well mixed. Add dry ingredients to wet mixture along with optional ingredients. Bake on lightly greased cooking sheet for approximately twelve minutes.
In one bowl combine milk, pumpkin, egg, oil and vinegar. In another bowl combine the dry ingredients. Stir contents of two bowls together just enough to combine. Cook on medium heat on a griddle, browning on both sides and serving hot.
These are INCREDIBLE! They’re not the least bit healthy but they are fabulous when drizzled with a bit of vanilla icing. Eating a hot pumpkin scone while sipping tea is utter autumn luxury. I have no improvements on this recipe. You can find it (along with the depressing nutritional information) here.
Do you have any favorite fall pumpkin recipes? We’d love to add to our list!