Pumpkin Purée Mooncakes

Cynthia Cheng Mintz — Thu, 12 Sep 2019 22:40:50 +0000

The Mid-Autumn Festival, aka the Moon Festival is this Friday and as usual, I’m going to be making my own version of mooncakes based on my personal palate. Last year, I based it on a baked pancake recipe and this year, I decided to go with a new version using pumpkin purée. I basically adapted the two ingredient (plus extras) banana-oatmeal cookie recipe. It is as follows:

Approximately 3/4 cups of pumpkin purée
3/4 cups of oats (in this case, I used a mix of rolled oats and another high fibre hot cereal)
2 heaping tablespoonfuls of apple butter (my addition!!)
“liberal” sprinkle of ground cinnamon

Mix and place them in mooncake molds. Bake for 20-25 minutes at 350 F or until done.

Traditional mooncakes often come with a duck egg yolk centre. If you would like, a good sub is a piece of cheddar cheese!

NOTE: Half of the mooncakes pictured have cheese while the other half do not. And out of the six cheese-free mooncakes, three are actually almond butter and apple butter (with oats) as I ran out of pumpkin purée and didn’t want to open a new can!!

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Pumpkin Purée Mooncakes