The children showed curiosity in the pumpkins and squashes that were displayed on our investigation table. They began to ask questions and wonder about pumpkins. Some children thought all pumpkins were orange, so we provided pumpkins and squashes of different shapes, sizes and colours for the children to investigate.
We were scientists by carefully looking at the features of the pumpkins. We cut them open and dissected them, scooping out all the seeds. We documented what we noticed through observational drawings.
We talked about how we use pumpkins for Halloween Jack-o-lanterns. The children used handwriting patterns to design different pumpkins faces.
We read books and watched videos about how pumpkins grow.
We talked about the different ways of eating pumpkins - some suggestions were pumpkin soup, pumpkin pie and pumpkin cookies. We voted for which recipe we wanted to make - pumpkin cookies was the clear winner! We have lots of fun weighing the ingredients. We were all intrigued as to how the pumpkin would taste in the cookies.....they were delicious!
Below is the recipe if you want to try and make them at home....
Makes: 72 cookies
- 340g butter, softened
- 440g brown sugar
- 200g caster sugar
- 425g pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 500g plain flour
- 160g quick oats
- 2 teaspoons ground cinnamon
- 2 teaspoons bicarbonate of soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 345g mini chocolate chips
Prep:15min › Cook:10min › Ready in:25min
- Preheat oven to 190 C / Gas 5.
- Beat butter, brown sugar and caster sugar together in a bowl until creamy. Add pumpkin puree, egg and vanilla extract; beat until smooth.
- Mix flour, oats, cinnamon, bicarbonate of soda, baking powder and salt in a separate bowl; stir into creamed butter until combined. Fold chocolate chips into mixture. Drop 1 to 2 tablespoons of the mixture for each cookie onto baking trays.
- Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.