| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 3g | 0.5g | 31g |
| sugars | fibre | protein | salt |
| 14g | 4g | 4g | 0.3g |
When I first experimented with Fluted Pumpkin Cookies, I wasn’t sure what to expect. This delightful creation ended up being a testament to how versatile and nutritious vegetables can be in desserts. Combining the subtle sweetness of ripe bananas and the unique flavor of fluted pumpkin leaves, these cookies offer a wholesome and intriguing twist on traditional recipes.
A Nutrient Powerhouse
Fluted pumpkin leaves are a nutritional powerhouse. They are rich in vitamins A and C, iron, calcium, and antioxidants, which all contribute to boosting the immune system and promoting overall health. Including these leaves in a cookie means you’re indulging in a treat that does much more than satisfy your sweet tooth. And by using whole wheat flour instead of refined flour, you’re adding the benefits of fiber and a lower glycemic index, making it a healthier choice for everyone in the family.
The Fusion of Flavors
These Fluted Pumpkin Cookies bring together the warmth of spices like cinnamon and nutmeg with the earthiness of finely chopped pumpkin leaves. The vanilla extract and honey add layers of sweetness that balance out the flavors perfectly, while mashed bananas and applesauce provide moisture that keeps the cookies delightfully soft.
They remind me of a cross between banana bread and pumpkin spice cookies, yet boast their own unique identity thanks to the nutritious leaves. If you enjoy desserts like banana bread or pumpkin spice cookies, you’ll find these Fluted Pumpkin Cookies to be a wonderful addition to your recipe collection.
Moreover, these cookies pair beautifully with a cup of masala chai or even a simple green tea, making them a perfect snack for a cozy afternoon. I’ve also found them to be a hit when included in a spread with other light Indian-American fusion dishes, creating a harmonious balance between traditional and modern flavors.
Whether you’re looking to sneak more veggies into your diet, try something new, or just bake a batch of delicious homemade cookies, this recipe is a wonderful choice. Enjoy the fresh, earthy taste of fluted pumpkin leaves combined with the comforting flavors of your usual baking spices. Every bite is a perfect blend of health and indulgence, a true reflection of both my Californian and Gujarati culinary influences.
What You’ll Need
- 1 cup mashed ripe bananas
- 1 cup fluted pumpkin leaves, finely chopped
- 1/2 cup unsweetened applesauce
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped walnuts (optional)
Method
Step One
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
Step Two
In a large mixing bowl, combine 1 cup of mashed ripe bananas, 1 cup finely chopped fluted pumpkin leaves, 1/2 cup unsweetened applesauce, 1/2 cup honey, and 1 teaspoon vanilla extract. Mix until well blended.
Step Three
In a separate bowl, whisk together 2 cups whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.
Step Four
Gradually stir the dry ingredients into the banana mixture until just combined. If using, fold in 1/2 cup chopped walnuts.
Step Five
Drop spoonfuls of dough onto the prepared baking sheet, leaving some space between each cookie.
Step Six
Bake for 12-15 minutes or until the cookies are golden brown and a toothpick inserted into the center comes out clean.
Step Seven
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
