For this recipe you can either make your own pumpkin purèe, or the easier option is to buy it in a tin! I found a great variety called Libby’s which is 100% pumpkin and you can find it at most supermarkets. These cookies remain perfectly soft and chewy when baked.

Serves 20


For the cookies

1 small pumpkin or 100g canned pumpkin purèe

250g ground almonds

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp cardamom

Generous pinch sea salt

1/2 tsp baking soda

1 tsp vanilla extract

1/4 cup maple syrup or honey

80g dark chocolate chips (you could use milk chocolate if you prefer)
  1. If making your own pumpkin purèe, preheat the oven to 200°C on fan bake. Slice the pumpkin in half, remove the seeds and roast in the oven for 30-45 minutes until soft. Remove from the oven and let cool. Scoop out the flesh and, using a food processor or blender, purèe until smooth.
  2. Leave the oven on but turn down to 160°C. Line a baking tray with baking paper.
  3. In the bowl of an electric mixer, mix together the pumpkin purèe with the ground almonds, spices, salt and baking soda. Fold through the vanilla, and maple / honey along with the chocolate chips.
  4. Using your hands, form walnut sized balls and then place them on the baking tray. Press each cookie down lightly.
  5. Bake for 10-12 minutes.
  6. Allow the cookies to cool for 10 minutes before transferring them onto a cooling rack.
  7. Serve slightly warm. Store in a cool, dry place in an airtight container for up to a week.