The Best Pumpkin Recipes for Kids
When it comes to pumpkin season, I’m all in. As in, my top culinary priority during September and October is … PUMPKIN! Pumpkin muffins, pumpkin energy bites, pumpkin cookies, pumpkin oatmeal…you name it, it likely has pumpkin in it! Below are my top kid-approved, easy pumpkin recipes (that you will love too!).
Pumpkin nutrition:
The dietitian in me loves that pumpkin is so incredibly nutritious, packed with Vitamin A, Potassium, Fibre and much more. Pumpkin seeds are rich in iron, heart healthy fats, fibre and protein!
The best pumpkin for baking and cooking:
When it comes to pureed pumpkin for baking, I like to use canned pure pumpkin for all of my recipes because it’s SO easy, quick and economical. Make sure to choose “pure pumpkin puree” vs. pumpkin pie mix—there’s a big difference! If you’re using whole pumpkins, make sure to use smaller pie pumpkins, which have a nicer texture and sweeter flavour than the larger ones (that are better for jack-o-lanterns). Look for pumpkins with firm and smooth orange skin and that feel heavy for their size. Avoid pumpkins with cracks and bruises.
Cooking and baking with pumpkin:
Pumpkin is a perfect addition to so many dishes, and can replace squash in any recipe too (like my Acorn Squash Mac and Cheese recipe below!). To cook pumpkin, simply steam, boil, roast, microwave or even grill it. Once cooked, it can be mashed and added to baking, casseroles, smoothies, soups, chili and stews. Pumpkin adds amazing flavour, moisture and can act as a thickener too.
Any leftover pumpkin you can freeze by cooking until soft, removing the rind and mashing. Allow it to cool, then place in a sealed container in the freezer for up to 6 months.
I’ve rounded up some of my favourite pumpkin recipes for you to try with your family – all kid-approved, quick and easy! Enjoy!
Easy Pumpkin Recipes that Kids Love: Pumpkin Pie Cookies & More
Ingredients
- 1 1/4 cups flour I use ½ white flour, ½ whole grain flour
- 1 1/4 cups 120g rolled old fashioned oats
- 2 tsp ground cinnamon
- 1 tsp nutmeg
- ½ tsp ginger
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter or coconut oil
- 2/3 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup pure pumpkin canned
Instructions
- Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with silicone baking mats or parchment paper.
- In a mixing bowl whisk together flours, oats, spices, baking soda and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter/coconut oil and brown sugar until combined. Mix in egg, vanilla extract and pumpkin and gently fold until just combined.
- Scoop dough out using a medium cookie scoop, or 2 Tbsp at a time, and drop onto prepared baking sheets spacing cookies 2-inches apart. Flatten them just slightly.
- Bake one sheet at a time in preheated oven until cookies are set, about 13-14 minutes.
- Allow to cool, and top with favourite cream cheese or vanilla icing prior to serving (or not!)
Notes
Sarah Remmer, RD, is a registered dietitian and mom of three, specializing in family and pediatric nutrition. She’s the founder of Centred Nutrition Collective and has nearly 20 years of experience helping families feel confident about feeding their kids.
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