To prep the squash :

If you are using canned pumpkin, move to the next steps. If you are using a whole squash or pumpkin, there are choices to prepare it. Here are two to choose from : 

1) Preheat oven to 400 F. Halve pumpkin or squash and deseed. Put several slits in the skin by piercing it with the tip of a sharp knife. Place cut side down in a baking dish or cast iron pan with at least 1” high sides. Put enough water in the pan to come up to 1/4” from the bottom. 

2) Peel, halve and deseed squash. Cut into 1” cubes and cook in a pot of simmering water until tender. 

Either way you choose, when it has completely cooled, puree the squash or pumpkin until it is smooth with a hand blender or in a food processor. 

To bake the cookies : 

Preheat oven to 350 F / 180 C

Whisk together cornmeal, chickpea flour, baking soda, cinnamon, ginger, nutmeg and sea salt. 

In another bowl, stir together the maple syrup, coconut sugar and flax eggs.

Stir in the coconut oil, pumpkin and vanilla until fully combined. 

Pour the pumpkin mixture into the bowl with the cornmeal mix, add the walnuts and raisins, and fold until it just comes together. 

These cookies can be made small or large. For small ones, drop 1 tablespoon sized spoonfulls onto a baking sheet lined with parchment paper. For large, scoop ¼ cup of batter in heaps onto the baking sheet.  Lightly flatten the top with the palm of your hand so they are not more than 1” high on the baking sheet. 

For small cookies, bake 8-10 minutes. 

For large cookies, bake 12-15 minutes. 

Let cool completely then store and enjoy for 5 days.