Pumpkin Zucchini Cookies {Recipe}

1x1.trans Pumpkin Zucchini Cookies {Recipe}

It’s harvest time and amazing produce is plentiful, especially zucchinis and pumpkins. Why not take advantage of these veggies with a little Autumn baking? Here’s my recipe for Pumpkin Zucchini Cookies. They’re a cinch to whip up and taste amazing!

Combine shredded zucchini and pumpkin puree in a large bowl.  I shred the zucchini in a food processor and freeze any un-used zucchini in 1 c. portions for cooking through the winter.  I also make my own homemade pumpkin puree rather than purchasing the canned stuff.

1x1.trans Pumpkin Zucchini Cookies {Recipe}

Mix together the dry ingredients in a bowl.  Mix together with a fork to make sure they are thoroughly combined.

1x1.trans Pumpkin Zucchini Cookies {Recipe}

Add oil, honey and eggs to the zucchini and pumpkin mixture and stir until well combined.

1x1.trans Pumpkin Zucchini Cookies {Recipe}

Combine the wet and dry ingredients.

1x1.trans Pumpkin Zucchini Cookies {Recipe}

Drop tablespoon sided scoops onto a cookie sheet and bake at 350 for 8-10 minutes (9 minutes was the perfect time for me).

1x1.trans Pumpkin Zucchini Cookies {Recipe}

Remove from the oven and cool on wire cooling racks.

1x1.trans Pumpkin Zucchini Cookies {Recipe}
Enjoy!

Pumpkin Zucchini Cookies

Ingredients

  • 1 cup homemade pumpkin puree
  • 1 cup finely shredded zucchini
  • 1/2 cup olive oil
  • 3/4 cup honey
  • 2 eggs
  • 2 cups whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg

Instructions

  1. Mix all of the ingredients together, adjust spices to your taste.
  2. Drop by the spoonful onto greased cookie sheets and bake for 8 to 10minutes.
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1x1.trans Pumpkin Zucchini Cookies {Recipe}

 

 

About Amanda

Amanda Larson is a mother, wife, lawyer and aspiring cook. She truly believes that you can live green and eat well while sticking to a budget. Through her posts she shares her tips on how she does it!

Comments

  1. I just made zucchini bread yesterday and banana bread today. Tomorrow, pumpkin zucchini cookies! thanks these look wonderful
    jenzen69atyahoodotcom

  2. Kristina S says:

    Oh yum, those look really good.

  3. Charis's Mum says:

    Thanks for the recipe. I MUST make these. Pumpkin is one of my favourite fall foods.

  4. Mama Luvs Books says:

    LOOKS YUMMY!!!

  5. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

    http://realfoodforager.com/2011/11/fat-tuesday-november-8-2011/

  6. These sound delicious Amanda! I never thought about combining pumpkin with zucchini, but it's a wonderful idea! Thank you for sharing these delicious and healthy cookies with the Hearth and Soul hop.

  7. What a great combination! I am definitely going to be trying a gluten-free version of these cookies. thanks for sharing them with the Hearth and Soul Hop.

  8. I made these yesterday for about 30 people and we were all in love!! Thank you so much they are wonderful!

Trackbacks

  1. [...] We always have more zucchini than we know what to do with (or are able to give away).  I love baking with zucchini so usually a shred and freeze a bunch for use throughout the year.  One of my favorite recipes (other than basic zucchini bread) is my recipe for Pumpkin Zucchini Muffins. [...]

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