Did you know that pumpkin seeds are considered a pregnancy “superfood”?
It’s true! And when you’re experiencing tons of food aversions (especially in the first trimester), you’ve gotta take those nutrients where you can get them. I was especially excited to learn about pumpkin seeds, because I suffer from chronic high blood pressure, and these little powerhouses are chock full of magnesium, which is believed to help lower blood pressure and reduce the risk of heart attack and stroke.
From what I can find, pumpkin seeds also contain protein, iron, and omega-3s. That’s a lot for one little seed! And if there’s one thing I love even more than giving my growing bean a great burst of nutrition, it’s….COOKIES!! In moderation, of course…
This is a fantastic recipe that yields a soft, cake-like cookie. My husband and 2-year-old loved them equally, and I can’t wait to pair them with some spiced cider this fall!
Suggestion: If you’d like to add even more pumpkin seeds to your cookies, press a few whole seed kernels into the top of each cookie before baking.
Carrot Cake Cookies
adapted from the Sesame Street Yummy Cookies: Baking with Kids Cookbook
- 1 cup all-purpose flour
- 1/2 cup white whole wheat flour (Note: you can make this recipe entirely with all-purpose flour if you choose)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup packed brown sugar
- 1/2 cup (1 stick) butter, softened
- 1 egg
- 1/2 teaspoon vanilla
- A few tablespoons of milk (Note: I felt it necessary to add a little milk because the original dough was way too stiff to accommodate the mix-ins. You’ll have to eyeball this until you get a dough that is dense, but not too stiff.)
- 1 to 1 1/2 cups grated carrots (2 large)
- 1/2 cup raw pumpkin seeds (no shells), finely chopped
- 1/4 cup chopped dried pineapple
- 1/4 cup dried cranberries
Preheat oven to 350 degrees. Grease 2 cookie sheets or line with parchment paper.
In a large bowl, beat butter and brown sugar together with an electric mixer until creamy. Add egg and vanilla; beat until blended.
In a smaller bowl, stir together the flour, cinnamon, baking soda and salt.
Stir flour mixture into the butter mixture. Add milk, one tablespoon at a time until dough is a workable consistency.
Stir in carrots, pumpkin seeds, pineapple and cranberries. Drop by rounded tablespoonfuls 2 inches apart onto cookie sheets.
Bake for approx 12 minutes or until cookies are lightly browned and spring back in the center when touched. Remove from over and transfer to wire racks to cool.
Makes about 3 dozen cookies. (I get between 2 and 3 dozen for each batch, as I tend to like a bigger cookie.)