Pumpkin spice EVERYTHING!

It’s pumpkin season!! I seriously love most varieties of squash, but my favourites I think have to be spaghetti squash and pumpkin. A lot of people seem to forget that pumpkin is still a member of the squash family, but it should not be overlooked as a possibility to include in your dinner!

In the US, pumpkin typically refers to Cucurbita pepo, an orange type of winter squash. In other regions, such as Australia, pumpkin may refer to any type of winter squash. While commonly viewed as a vegetable, pumpkin is scientifically a fruit, as it contains seeds. That said, it’s nutritionally more similar to vegetables than fruits.

Pumpkin has a number of healthy elements:

· It is highly nutritious

· It is rich in vitamin A (a 1 cup serving contains 245% of your recommended daily amount!)

· It is low in calories

· It is very high in beta-carotene, a carotenoid that your body turns into vitamin A

· It has a high antioxidant content (alpha-carotene, beta-carotene, beta-cryptoxanthin and many others), which may reduce your risk of chronic disease and cancer

· It is loaded with nutrients that can help boost your immune system

· Its nutrient density and low calorie count may help promote weight loss

· It contains potassium, vitamin C and fibre, which may benefit heart health

· It contains compounds that promote healthy skin

Pumpkin is a very healthy food and safe for most people. Some people may experience mild allergies though, and some people may notice a slight diuretic effect, which may harm some people taking lithium, as diuretics can impair your body’s ability to remove lithium, causing serious side effects.

Just watch out the this “pumpkin spice” craze that is back for the season! Pumpkin spice flavouring very rarely contains any actual pumpkin, and are mostly just sugar and artificial flavouring. It’s much better to make your own from scratch if you want to experience pumpkin spice!

That is one reason why I am baking these cookies this weekend! I have been dying for homemade cookies for a few weeks now, and as those avocado chocolate cookies that I baked a week or so ago disappeared super fast, I need to come up with a suitable replacement. These seem just about perfect!

I really like that the recipe uses spelt flour, as it just adds this texture that you can’t get with any other ingredient. There are a few beneficial spices (cinnamon, for example, has benefits for your heart, while nutmeg is known for its anti-inflammatory and libido-boosting properties. Together, all of these ingredients create a cookie that is totally tasty, super moist and overall a winner. Best enjoyed with a glass of cashew milk!

Oatmeal Pumpkin Cookies:

· 1 cup spelt, whole wheat pastry or all-purpose flour

· ¾ cup old fashioned rolled oats

· 1 tsp. ground cinnamon

· ½ tsp. baking soda

· ½ tsp. sea salt

· Pinch of ground nutmeg

· ¾ cup canned pumpkin or homemade pumpkin puree

· 1 cup coconut sugar

· ¼ cup coconut oil, melted

· ½ tbsp. ground flaxseed

· 1 tsp. pure vanilla

· ¼ cup vegan dark chocolate chips

1) Preheat oven to 350°F

2) In a mixing bowl, stir together the flour, oats, cinnamon, baking soda, sea salt and nutmeg

3) In a separate mixing bowl, mix together the pumpkin, sugar, coconut oil, flaxseed and vanilla

4) Combine the wet and dry ingredients. Stir in the chocolate chips and mix well

5) Drop rounded spoonfuls onto a greased cookie sheet. Press the cookie dough down into a cookie shape with a spoon or your fingers

6) Bake for 15 to 16 minutes or until just lightly browned

7) Move the cookies to a wire rack and cool completely before eating or transferring to a storage container for later consumption

8) Store at room temperature for up to 5 days, in the refrigerator for up to a week or in the freezer for up to three months

References:

9 Impressive Health Benefits of Pumpkin (healthline.com)

8 Science-Backed Benefits of Nutmeg (healthline.com)