For the Harry Potter-themed Halloween party I went to, I wanted to bring a pumpkin-flavored dessert to stand in for the pumpkin pasties served at Hogwarts. I’ve made pumpkin cookies before by mixing a can of pumpkin with a box of cake mix, but I wanted to do them totally fair trade, which meant that conventional boxed cake mix was out. Thankfully, I found that making them from scratch was just as easy!
Here’s the recipe I used:
- 1 can of organic pumpkin
- 1 cup white Wholesome Sweeteners fair trade sugar
- 1 free-range egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk (I used almond milk)
- 1 tablespoon Frontier fair trade vanilla extract
- Sunspire fair trade chocolate chips (eyeball it to your preferred chip density—I used about half a bag)
- Combine pumpkin, sugar and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
- Add vanilla and chocolate chips.
- Drop by spoonful on greased cookie sheet and bake at 350 degrees for approximately 15 minutes or until a toothpick comes out clean.
The recipe is supposed to yield two dozen cookies. I ended up with 21 because some of my cookies were bigger than others. The cookies’ texture is similar to a muffin, which I think makes them acceptable for breakfast OR dessert!
I’m not a baking expert, but I haven’t noticed any quality difference between the fair trade ingredients and conventional ones. They were a big hit at the party, so if you’re looking for a fair trade treat to bring to a fall party, I recommend giving these a try!
Have you baked any fair trade fall treats this year? I bought enough ingredients to make a second batch of these, so I’ll be on the road back to pumpkin town in a couple of weeks.