Healthy Pumpkin Halloween Cookies

Nothing  says Halloween like pumpkins! These healthy Halloween cookies feature the star of Halloween, PUMPKIN! Whats better, because these cookies use pumpkin puree we are able to skip on eggs and they still hold together nicely! That means that these little pumpkins are vegan, egg free, dairy free, and refined sugar free!

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To keep things simple, I like to give the cookies little eyes and a mouth using raisins. This makes them have a slightly ghostly look, especially if you shape the cookies in more of an oval shape (rather than round). 


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Healthy Halloween pumpkin cookies keep well for a few days in an air-tight container and a little longer if refrigerated. They can be frozen; However the may loose some flavour and texture. So if you do freeze them, you may want to place them in the oven for just a bit to regain the lightly crispy top.


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This healthy Halloween pumpkin cookie recipe is sponsored by Dunnes Stores and you can find all of the yummy ingredients in store! If you make this recipe please tag me on Instagram #babyledfeeding & Facebook @babyledfeeding! I always love seeing your creations.



Healthy Halloween Pumpkin Cookies. Refined sugar free, vegan, egg free, dairy free and super for baby led feeding and toddlers.

      • PREP TIME
      • 15 minutes
      • COOK TIME
      • 20 minutes
      • TOTAL TIME
      • 35 minutes
      • SERVES
      • 16 Cookies

What goes in...

  • 1/3 cup pumpkin puree (roasted and pureed)
  • 1/4 cup rapeseed oil
  • 2 tablespoons maple syrup
  • 1 egg
  • 80g (1/2 cup) whole wheat flour
  • 80g (1/2 cup) white flour
  • 50g (1/2 cup) oats
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • Raisins for eyes and mouth

How to make it...

  • Pre-heat oven to 180ºC. (350ºF)
  • Add the wet ingredients; pumpkin puree, rapeseed oil, maple syrup and egg to a bowl and whisk until it forms a smooth batter.
  • Fold in the remaining ingredients until the mixture is fully combined.
  • Line a baking tray with parchment paper, then using a dessert spoon or ice cream scoop, portion into kid sized cookies.
  • Use a spoon to press in both sides so that they look like little skulls, then decorate with eyes and a mouth using the raisins.
  • Bake in the oven for 20 minutes, then cool on a wire rack before serving.
  • Store in an airtight container for 1 week.