Double Pumpkin Cookies

Makes approximately 45 small cookies

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Ingredients

150g pumpkin, roughly diced (we recommend using a culinary pumpkin as carving pumpkins often have little taste)

100g oats

100g self-raising flour

100g soft brown sugar (dark or light)

1.5 teaspoons mixed spice

1 large free-range egg

50g pumpkin seeds

2 tablespoons runny honey

2 tablespoons unrefined (cold-pressed) rapeseed oil

2 tablespoons water

Method

Pre-heat the oven to 175°C (fan oven)

Steam the pumpkin then mash with a fork. Leave to one side to cool.

Mix the oats, self-raising flour, soft brown sugar and mixed spice together in a bowl.

Beat the egg in a separate bowl and add to the dry ingredients with the pumpkin seeds, honey, oil and water.

Stir in the cooled pumpkin and mix thoroughly.

Using two teaspoons, place small dollops of the mixture onto sheets of baking parchment and bake for 10-12 minutes. The cookies puff up a little in the oven, they are cooked through when the bottoms are golden.

Leave to cool on a wire cooling rack.

These cookies can be frozen. Defrost thoroughly before eating.