These Ginger and Pumpkin Halloween Cookies are the perfect blend of autumn flavours and festive fun! They are made with ginger, sweet pumpkin puree and cut into ghosts, bats and pumpkins using Halloween cookie cutters. They are as tasty as they are adorable. Whether you’re baking with kids, prepping party treats or just a fancy a seasonal snack then these cookies are guaranteed to bring smiles and maybe a few spooky giggles too. Below is a video and recipe for you.
What spooky treats do you love to bake at Halloween? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Small saucepan
- Colander
- Blender
- Mixing bowl
- Scales
- Mixing spoon
- Teaspoon
- Tablespoon
- Baking tray
- Grease proof paper
- Rolling pin
- Boards for the cookies
- Halloween cookies cutters
- Cooling rack
Ingredients
- Gluten free oats x 200g
- Rice flour or plain flour x 100g, plus extra for dusting
- Almond protein powder or almond flour x 100g
- Baking powder x 1 tsp
- Ground ginger x 2 tbsps
- Maple syrup x 150g
- Coconut oil x 150g
- Cashew nuts x 150g (boiled in water for 5 minutes to soften)
- Pumpkin puree x 50g
Method
- Put a small saucepan onto a high heat on the hob and water to the base.
- Bring the water to the boil and add in the cashew nuts.
- Boil the cashews for 5 minutes until soft.
- Drain the excess water from the cashews through the colander.
- Pour the gluten free oats, rice flour or plain flour, almond protein powder or almond flour, baking powder and ground ginger into the blender.
- Then blend until they form a flour.
- Pour the dry mixture into the large mixing bowl.
- Now add the cashew nuts, coconut oil, maple syrup and pumpkin puree into the blender.
- Blend until the ingredients are smooth.
- Then finally add the flour ingredients to the ingredients in the other bowl.
- Mix until they form a large ball and use your hands to do so if you need to.
- If the mixture is dry add a little bit of milk until the dough sticks together.
- Add the milk little by little until the mixture forms a dough.
- And if it becomes to wet add extra rice flour to dry the dough out again.
- Spread a little brown rice flour onto the board.
- Roll out the dough to about a half centimetre thickness.
- Use the cutter and cut your cookies or biscuits.
- Repeat the process until you have used all the dough.
- Place the biscuits onto boards and put into the fridge for about thirty minutes.
- Preheat the oven to 180°C or gas mark 4.
- Place on the baking tray and bake for around 12 – 15 minutes or until golden brown.
- Finally place on a cooling rack and leave to cool.
- Then serve with a nice cup of tea or coffee and enjoy.
Ginger and Pumpkin Halloween Cookies were delicious. They were very easy to prepare and bake. These cookies were crunchy on the outside and soft and spiced on the inside. They are great with a cup of tea or coffee or milk too. The pumpkin puree could be made in advance and stored in the freezer. Plus they will last for up to a week. Therefore they could be made in advance. However you decide to eat these cookies, as always, enjoy. Thank you xxx
Googies Kitchen Life 