Recipe Corner

Pumpkin Drop Cookies



  • 1 cup unsweetened peanut butter
  • 1/4 cup thick pumpkin puree
  • 2 tbsp date palm jaggery/organic jaggery powder
  • 1/4 tsp Ceylon cinnamon powder
  • 1/4 tsp ground flaxseeds
  • 4 to 5 tbsp pre-soaked and dried black raisins



  • Preheat the oven at 300 degrees Celsius.
  • Place the ingredients in the blender.
  • Blend till well combined.
  • Using a tablespoon drop the batter in the baking tray greased with A2 cow ghee.
  • Bake for 12-15 mins.
  • Keep checking when they turn golden brown they are done.
  • Let them cool down.



  • Pumpkins contain beta-carotene, which is converted to vitamin A when consumed.
  • Pumpkin is rich in fibre, Vitamin E, potassium and iron.
  • Black raisins are rich in natural antioxidants and iron.
  • Homemade peanut butter is rich in fibre, trace minerals like selenium, boron, healthy fat and protein.
  • Add in more toppings like coconut flakes, nuts, cacao nibs, as per choice.

Download PDF: Pumpkin Drop Cookies


Luke Coutinho

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