Tillie's Pumpkin Pie Cookies

Pumpkin Pie Cookies

Trick or treat? Well, here’s a Halloween treat for you. Tillie’s spooktacularly delicious pumpkin pie cookies. Tillie is excited about Halloween. All those spooky bats and cats and witches and ghosts are quite rock really. Tom thinks halloween is a little bit scary. What a big jessie. So I’ve invented Tillie’s pumpkin pie cookies recipe to help get Tom in the mood for Halloween. Food always works with Tom.

Here’s Tillie’s spooktacularly delicious pumpkin pie cookies recipe for you to enjoy …

What you need to make Tillie’s Pumpkin Pie Cookies …

  • A bowl
  • A spoon
  • A small pumpkin if you want to make your own pumpkin puree (see below) or a can of pumpkin puree if you want to cheat
  • 250g gluten free plain flour – we love Doves Farm Organic gluten free plain flour
  • 100g pumpkin puree
  • 1 tablespoon rapeseed oil
  • a little bit of honey
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ground ginger

How you make Tillie’s Pumpkin Pie Cookies …

Make a Pumpkin Puree …

  1. Cut the pumpkin (or squash) in half and remove the seeds.
  2. Then cut the halfs in half to make quarters and then half the quarters so you have eight equal sized pieces of pumpkin. What a lot of dicking about. Just cut the pumpkin into 8 equal sized pieces. Tfff.
  3. Place the pumpkin pieces on a baking sheet lined with baking paper.
  4. Bake the pumpkin in the oven at 170 degrees c until the pumpkin is soft – about 40 minutes.
  5. Leave the pumpkin to cool then remove the soft flesh from the skin.
  6. Place the pumpkin flesh in a bowl and mash it or blitz with a hand blender until it becomes a yummy puree.
  7. If you can’t be bothered to make your own pumpkin puree and want to be lazy, just cheat and buy a can of pumpkin puree.

You will probably have more pumpkin puree that you need for this cookie recipe. Put the rest in a tub and pop it in the fridge ready to use it in another pumkpin recipe. Or just eat it!

Pumpkin is yummy and very good for you … pumpkin is great for our digestive health. It’s a rich source of fiber and can help keep us regular, you know, as well as being a great source of beta carotene. How good is that! Pumpkin. Yummy and healthy.

Make the cookies (with the pumpkin puree) …

  1. Put the flour, ground cinnamon, ground ginger and nutmeg into the bowl and mix with a spoon.
  2. Stir in the rapeseed oil, with the spoon.
  3. Add 100g of the pumpkin puree to the flour and spice and mix well, with the spoon.
  4. Put the rest of the pumpkin puree in a tub in the fridge and use it in some other yummy recipes.
  5. Stir in the honey to sweeten and mix in well, with the spoon.
  6. Add just enough water to bind the ingredients together to make a stiff cookie dough.
  7. Knead the cookie dough until you have a nice ball of pumpkin pie cookie dough.
  8. Roll out the cookie dough on a floured surface to 5mm thickness.
  9. Cut into cookie shapes with a cookie cutter. We got some halloween cookie cutters.
  10. Place the cookies on trays lined with greaseproof paper.
  11. Pop into an oven pre-heated to 180 degrees c.
  12. Bake for 15 minutes or until the cookies are firm to the touch.
  13. When the cookies are firm to the touch, turn off the oven and leave the cookies in the oven to cool and harden. This gives a lovely crunchy cookie.
  14. Put cookies in a cookie jar.
  15. Eat Cookies!

Halloween Cookies

Where to enjoy Tillie’s Pumpkin Pie Cookies …

Anywhere! On Halloween of course! You could even share them with the spooks.

Have a Spooktacular Halloween.

The end.

Tillie x




I am Tillie.

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