TinyTummyTreats
Back to Recipes

Desserts for Toddlers

Baked Quinoa and Pumpkin Cookies

By TinyTummyTreats Editorial TeamPublished Apr 16, 2026 | Updated Sep 25, 2026
International 33 mins easy-to-makevegetable-basedsoft-textureallergy-substitutionsmake-aheadlunchbox-friendlydesserts for toddlersfinger-food-friendly

Pumpkin and oat cookies made with cooked quinoa, applesauce and a measured flaxseed gel. Baking takes 16–18 minutes; allow extra time to cook and cool the quinoa and to cool the cookies.

Baked Quinoa and Pumpkin Cookies
Prep 15 min
Cook 18 min
Total 33 min
Servings 12
Difficulty easy
Cuisine International

Recipe Details

Prep15 min
Cook18 min
Total33 min
Servings12
Difficultyeasy
CuisineInternational
Add To Favorites

Ingredients

Servings 12
  • 1/2 cup cooked quinoa
  • 1 cup pumpkin puree
  • 3/4 cup rolled oats
  • 2 tablespoons ground flaxseed
  • 6 tablespoons water, for the flaxseed gel
  • 1/3 cup unsweetened applesauce
  • 2 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 2 tablespoons finely ground sunflower seeds (optional)
  • a pinch salt
Iron Rich Baked Quinoa Pumpkin Protein Cookies ingredients image for TinyTummyTreats
Iron Rich Baked Quinoa Pumpkin Protein Cookies ingredients image for TinyTummyTreats

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or use a non-stick silicone mat.
  2. Mix the 2 tablespoons ground flaxseed with 6 tablespoons water in a small bowl. Leave for 5–10 minutes until gel-like, then stir again.
  3. In a large mixing bowl, combine the pumpkin puree, unsweetened applesauce, maple syrup, vanilla extract, and the thickened flaxseed gel. Mix until smooth and well combined.
  4. In a separate bowl, whisk together the rolled oats, baking powder, cinnamon, pumpkin pie spice (if using), and a pinch of salt.
  5. Add the dry ingredients to the wet mixture and fold gently. Stir in the cooked quinoa and finely ground sunflower seeds if using. Mix until a dough forms. The dough should be slightly sticky but moldable. If too wet, add a tablespoon of oats; if too dry, add a teaspoon of pumpkin puree.
  6. Using a tablespoon or small cookie scoop, drop dollops of dough onto the prepared baking sheet. Flatten each cookie gently with the back of the spoon or fingers to approximately 1/2 inch thickness for even baking.
  7. Bake in the preheated oven for 16-18 minutes until the cookies are set and lightly golden on the edges.
  8. Cool the cookies on the baking sheet for 5 minutes, then transfer to a rack and cool before serving. Check that the texture is soft rather than firm or sticky, and cut into narrow strips or smaller portions suited to your child's chewing skills. Keep your child seated upright and supervised.
  9. Cool promptly, within 1 to 2 hours, then refrigerate in a covered container and use within 2 days. Freeze portions you will not use within that time. Thaw in the refrigerator and use within 24 hours. If reheating, heat until steaming hot throughout, reheat only once, then cool to a suitable eating temperature. Discard food left on a child's plate.
Iron Rich Baked Quinoa Pumpkin Protein Cookies process image for TinyTummyTreats
Iron Rich Baked Quinoa Pumpkin Protein Cookies process image for TinyTummyTreats

Serving Notes

Adapt the portion size and texture to your child's chewing skills. Serve seated upright with an adult watching. Do not offer firm, sticky or whole round pieces; cut soft cooked food into narrow strips or mash it as needed. No recipe is suitable for every child at a fixed age.

Ingredient Replacements

The sunflower seeds are optional; if used, grind them finely. Check every ingredient for your household's allergies and cross-contact needs. Do not assume a replacement is interchangeable: changing flours, oats or puree can change the dough and baked texture.

Storage

Cool promptly, within 1 to 2 hours, then refrigerate in a covered container and use within 2 days. Freeze portions you will not use within that time. Thaw in the refrigerator and use within 24 hours. If reheating, heat until steaming hot throughout, reheat only once, then cool to a suitable eating temperature. Discard food left on a child's plate.

Related Articles

Read related guides and practical cooking tips.

More Recipes

Explore more recipes you may like.

Reviews

Rate this recipe and share a photo of your result.

Sign In To Review

No reviews yet.

Newsletter

Stay In The Loop

Get fresh recipes, articles, and updates from TinyTummyTreats.