Kid Approved Pumpkin Recipes

Loaded with vitamins, beta carotene, fiber, and a touch of natural sweetness, pumpkin is a great addition to your kids' lunches to support immunity and digestion. Whether they’re into sweet or savory, here are two pumpkin recipes they’re sure to love!

PUMPKIN DUMPLINGS

 

These little flavor-packed pockets combine the smooth, earthy goodness of pumpkin with a hint of spice for a fall-inspired twist on a classic snack. You can even prepare them ahead and freeze for a quick cook up when you are hungry. 

Makes 15 dumplings

Ingredients

1 cup pumpkin puree

¼ teaspoon fresh ginger, peeled and grated

¼ teaspoon cinnamon

Dash of salt

15 round wonton wrappers

2 tablespoons oil

Soy sauce (optional for dipping)

 

Directions

1. In a medium bowl, combine pumpkin puree, ginger, cinnamon, and salt.

2. Lay out wonton wrappers on a work surface.

3. Scoop a heaping teaspoon of pumpkin mixture into the center of each wonton wrapper.

4. Brush water on the circumference edges of the wrapper. Fold in half and press down on edge.

5. Starting from the center of the arc, create 3-4 small folds, folding toward the center. Then fold the opposite side toward the center.

6. Flatten the bottom of each dumpling as you set it down to rest.

7. Heat oil in a medium pan. Add the dumplings and cook 4-5 minutes until crisp.

8. Carefully add 1-2 tablespoons of water to the pan (it will splatter). Cover and let steam for 5 minutes.

9. Cool before serving. 

PUMPKIN CHIP COOKIES 

These soft, chewy cookies are the perfect blend of fall flavors and natural sweetness. An allergy-friendly treat that’s wholesome, delicious, and perfect for cozy snacking. 

Makes 12 cookies

Ingredients

¼ cup pumpkin puree

1 ripe banana 

1 ¼ cup almond flour

½ teaspoon cinnamon

½ cup chocolate chips

Directions

1. Preheat oven to 350°. Prepare a baking sheet with parchment paper.

2. Mash banana in a medium bowl. Add pumpkin, almond flour, and cinnamon.

3. Mix in chocolate chips.

4. Measure out tablespoon size balls of dough.

5. Flatten on the baking sheet.

6. Bake for 15 minutes.

7. Cool before serving.

*Store in an airtight container in the refrigerator for up to 5 days.