There's a new Autumn rule that you must follow: pumpkin in everything. That goes for all your recipes and you'll need a healthy dose of cookie dough to do that. This simple pumpkin cookie dough recipe is perfect for those long October evenings and essential for our Autumn recipe series (you'll find the link at the end of the piece). So roll up your sleeves and let's get going.
"Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking successive autumns."
The ingredients one the left hand-side should serve about four people so adapt the ratio as you need to.
This is a really simple recipe, it's basically just mixing all the ingredients together and hey presto!
Place the rolled oats, pumpkin spice and sea salt in a food processor and mix until the texture becomes a fine flour.
Add the maple syrup and almond butter to the flour mixture and stir until it has a dough like texture.
Take the remaining ingredients and give it another good mix around.
Place the mixture in the freezer for about 20 minutes until it is hard and has the texture of regular supermarket bought cookie dough.
Take it out and roll into small ping-pong size balls.
Thing's you'll need!
120 grams (1/2 cup) of pumpkin puree 160 grams 2/3 cup raw cashews 80 grams (1/3 cup) of rolled oats 1 and 1/2 tsp cinnamon 1 tablespoon maple syrup 1 tablespoon raw almond butter 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1 and 1/2 teaspoon cinnamon A pinch of sea salt