I had a little left over pumpkin and decided to create a cookies. So I used only some ingredients I had in my home, and result exceeded all my expectations 😉 I had a Pumpkin Chocolate Pudding, which I made yesterday and simply spread it between two cookies, added some cashew nuts and voilà 😉 If you have a dehydrator, you can easy to make these cookies at home.  

 Recipe:

1 cup of raw pumpkin (or leftover pulp from your pumpkin juice)

2 bananas

1/2 cup of maple syrup

1tbls. flax seed powder (or whole seeds)

1/ 4 cup of almond milk (or other nuts or seeds milk)

Ginger fresh – 1cm

1/3 teaspoon of cinnamon

1/3 teaspoon of vanilla beans (or vanilla extract)

Pinch of salt

Blend all ingredients in a high-powered blender until smooth. Taste to see if pumpkin is broken down well and the mixture is smooth and creamy.

I prefer to use my ring shape, but you can make any shape cookies you like. Spread all mixture thin with a rubber spatula on nonstick dehydrator sheet. Dehydrate for 24 hours or until dry and crispy. Flip onto mesh tray halfway through dehydrating.  

When cookies are ready you spread a Pumpkin Chocolate Pudding between two and garnish with nuts. This is a very delicious dessert and nice snack for your kids.

Bon Appétit!