Halloween Pumpkin & Raisin Cookies
Pumpkins are so cheap this year but rather than waste all the insides by not make some tasty treats and healthy snacks with the inside.
When you have scooped out all the inners, spread the seeds out on a baking tray and roast at the same time as you make the cookies. They are a delicious healthy snack.
I found an American recipe for Pumpkin Cookies but it was all in cup sizes. Rather than mess about trying to convert I found that you could buy the measuring cups very cheaply in large supermarkets.
1 cup flour
2/3 cup porridge oats
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/4 teaspoon ground mixed spice
3/4 cup sugar, plus additional for sprinkling
1/2 cup pumpkin puree
1/3 cup vegetable oil
1 tablespoon honey or syrup
1 teaspoon vanilla extract
1/2 cup raisins/saltanas
Preheat oven to 180 degrees
Stir together the flour, oats, cinnamon, baking soda, salt and spice in a medium sized bowl.
In a seperate large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend.
Stir the dry ingredients into the pumpkin mixture then stir in the raisins.
For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart .
Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Allow to cool on a rack.