It is Halloween weekend, and you know what that means! Costumes and candy galore, of course! I want you to imagine the spooky holiday season from a different perspective for a minute…the candy’s perspective. Imagine being given to someone awash with excitement and wonder at the thought of you only to sit on a counter for months getting yuckier by the minute. Eventually you get thrown away and replaced by festive Christmas candy. What a sad life all our leftover candies live!
Well we can make these candies have a purpose again! After all the Halloween excitement has died down next week, these pumpkin cookies are a fantastic way to utilize leftover chocolate candies (I would not suggest mixing pumpkin spice with sour gummy worms…) and eliminate food waste. The cookies themselves are fantastic: thick and cakey with real pumpkin, the chewy texture of oat flour, all the fall spice flavors, and sweetened with maple syrup. Then you add some chocolate on top and wow! Halloween explosion in your mouth!
I tried three types of chocolate candies with these: plain dark chocolate, crushed up Heath bars, and Reese’s cups. I will say that the Reese’s ones did not look too attractive because the candy didn’t really hold its shape, but those were a family favorite based on taste alone. I kept thinking that Rolos would taste amazing with the caramel, peanut butter or plain M&Ms would be a fun pop of color, and probably almost any of the little snack-sized chocolates would go great on top. If you try these out with your kids’ leftover candy, please let me know which candies you used and how they turned out! If you’re like me, throwing out food makes you cringe, so I hope this recipe hits the spot while simultaneously creatively using leftovers. Happy Halloween!
- 15 ounce can of pumpkin puree
- 1/3 cup of melted butter, ghee, or coconut oil
- 1/2 cup of maple syrup
- 2 eggs
- 1.5 cups of oat flour (you can blend your own old-fashioned oats for this)
- 2 tbsp of ground flaxseed
- 3 tsp of ground cinnamon
- 1/2 tsp of ground ginger
- 1/2 tsp of ground cloves
- 1 tsp of baking soda
- 1 tsp of baking powder
- 1/4 tsp of salt
- 30 small chocolate candies/pieces of candies
- Preheat oven to 350 degrees F.
- Prepare baking sheet with parchment paper or silicone baking mat.
- Combine all wet ingredients (pumpkin through eggs) in a medium mixing bowl.
- Add dry ingredients (except candy) and stir to combine.
- Using your hands or a cookie scoop (my favorite birthday gift from my husband!), place 1 tbsp balls of dough on baking sheet.
- Press candies on top, slightly flattening the cookies – they are so cakey they don’t spread much.
- Bake for 17-20 minutes until a toothpick inserted in the middle comes out clean
- Store leftovers covered at room temperature for three days; after that, store covered in the fridge.
If you can’t get enough pumpkin this season, be sure to check out my Pumpkin Bread with Crumb Topping or Pumpkin Spice Cake, and for fall-inspired breakfasts, check out my Pumpkin Pecan Muffins and Pumpkin and Oat Blender Waffles. I hope that whatever you eat this weekend warms your tummy and your heart. Be safe, have a fun Halloween, enjoy family…and enjoy your Pinch of Crazy!
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