• Preparation
    30 min

  • Cooking
    15 min

  • Power
    350°F (180°C)

  • Quantity

The Run Cinderella RunPumpkin and dark chocolate cookies

Looking for ways to use up all that leftover pumpkin? How about some Run Cinderella Run cookies? These healthy and super original cookies are packed with fibre and energy and have a pleasantly subtle pumpkin spice flavour. Say goodbye to canned pumpkin! Run Cinderella Run cookies call for chunks of pumpkin instead, so they’re easy, fresh and, above all, make for an excellent healthy snack. Hum…so what’ll happen if you eat them after the twelfth stroke of midnight?  Nothing but pure happiness. Happy cookie-ing!

Source of energy and plenty of “Bibbidi-Bobbidi-Boo”!

What do you do with all that leftover pumpkin in November? It’s Labriski time! Get ready to sing Bibbidi-Bobbidi-Boo! Yahoooooo!

  1. Preheat oven to 350°F (180°C).

  2. Cut open your pumpkin, remove the skin and all that and chop. You’ll need two cups of pumpkin cut into small pieces that you’ll then place on a cookie sheet and pop into the oven set to broil for 15 minutes.

  3. Put the date puree, plain yogurt, egg and vanilla extract into a bowl and stir until well combined. (hahaha! Now that has just got to be the most clichéd direction when following a recipe… haha!)

  4. Add the salt, baking soda and baking powder (aka magic powder as it says on the label). Like with all the recipes, you should see little bubbles appear. Then it’s time to spice things up by adding the cinnamon, ginger and nutmeg.

  5. Now mix everything together and, while you’re waiting to take the pumpkin pieces out of the oven, you’ll have time to zest the orange and add the fruit of your labour to the bowl.

  6. Next, add the pieces of cooked pumpkin to the dough and mix thoroughly. Fold in the flour, quick oats and flax seeds…. Then what? Take a wild guess. Yup, stir again!

  7. Lastly, mix in the shelled pumpkin seeds and chocolate chips and that’s it, your pumpkin cookie dough is done.

  8. Grab your parchment paper or silicone baking mat and line the cookie sheet. IF YOU DON’T, EVERYTHING WILL STICK. How come? It’s simple, there’s NO FAT WHATSOVER IN THIS RECIPE.

  9. Using two teaspoons, drop the cookie dough onto the sheet. As a finishing touch, you can pop a little slice of pumpkin skin on top… for an extra dose of Bibbidi-Bobbidi-Boo-ness!*

  10. Bake for 15 minutes at 350°F (180°C). Watch out! There’s a wonderful aroma of pumpkin spice heading your way! Yum-yum!

Storage (in a airtight container)

  •  Five days on the counter
  • A good week and a half in the fridge
  • Three months in the freezer

Source of fibre, Halloween leftovers and a comforting snack

These Run Cinderella Run cookies are highly energizing, have a lovely flavour and spread good cheer. (Plus, you get to sing Bibbidi-Bobbidi-Boo while you’re making them. Now that’s what I call happiness!)

*Wondering why I’ve added a link to the song? Don’t you think it’s just perfect for getting people in a good mood? I’ve always associated the song with pumpkins. When I was little, I was so impressed by what the fairy godmother could do by waving her magic wand at the pumpkin. Of course, back then Cinderella wasn’t seen as a “princess” but more as an ordinary young girl… with two wicked stepsisters. Run Cinderella run before your coach changes back into a pumpkin.


  • 2 cups pumpkin, cut into pieces (see photo)

  • 1/2 cup (150 g) date puree

  • 1/2 cup (150 g) plain yogurt

  • 1 egg

  • 1 tbsp. (15 ml) vanilla extract

  • Pinch of salt

  • 1/2 c. à thé (2,5 ml) de bicarbonate de soude

  • 1/2 tbsp. (7.5 ml) baking powder

  • Zest of 1 orange

  • 1/4 tsp. ginger

  • 1/8 tsp. nutmeg

  • 1/2 cup (55 g) quick cooking oats

  • 1 cup (150 g) whole grain spelt flour

  • 1/4 cup (30 g) ground flax seeds

  • 1/2 cup shelled pumpkin seeds

  • 1/4 cup (65 g) dark chocolate chips

  • Garnish: pumpkin slices