If you’re going to bother roasting pumpkin you may as well cut up a few kilos. It only takes a few extra minutes for the cutting, doesn’t require any longer in the oven, and means you can make a plethora of pumpkin creations to suit any mood.
I’m actually guest posting over at Swah’s blog today while she eats her way across America-land so I’ll make this brief, but the whole pumpkin I roasted last week made its way first into these cookies then into Pumpkin Pie Ice Cream (with a few spoonfuls here and there added to porridge, or a chai latte, or simply eaten straight from the fridge).
Swah is someone I’ve met through blogging and not only do I consider her a friend but we’ve successfully worked together on a couple of projects and are in the midst of scheming plenty of others — stay tuned!
Just a quick note about these cake bites before you go — I may have devoured them all in the name of breakfast, albeit not all on the same day, they are that healthy.
Anyway, head over to say hi to Swah and check out the recipe, I need to go roast another pumpkin…
Gorgeous pumpkin seed pattern on the top! (How you managed to save them for cookies and not crunch them all straight down is a wonder to me.)
these look yummy… cake for breakfast now that is my cup of tea!
aww I love how you decorated these cookies – they’re so cute!
So delicious, and such lovely photos!