At 9 months , babies enter a phase of exploring the soft textures of finger foods . Many parents want to introduce healthy snacks that are safe, low-allergy, and free of added sugar.
These Pumpkin Cookies are specially designed for MPASI:
✨ Egg-free → safe for sensitive babies / families who are delaying eggs
✨ No sugar, no honey → natural sweetness from pumpkin
✨ Soft-baked → not crispy, easy to crush with two fingers
✨ Rice flour → gluten-free, suitable for baby's digestion
✨ Adaptable for families → just add a little spice after the baby's portion is taken
This recipe demonstrates the principles of eating in the Mummasphere:
“One dish, different textures & seasoning — safe for baby, enjoyable for family.”
🥣 Ingredients (±8–10 mini cookies)
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50 g organic rice flour
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50–60 g steamed pumpkin puree (should be very soft)
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1 tsp coconut oil / unsalted melted butter
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1–2 tsp mashed banana (optional → for additional natural sweetness)
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10–15 ml water / expressed breast milk / diluted formula (optional, to adjust consistency)
Optional Aromatic (>12 months):
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A pinch of cinnamon
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Vanilla extract food grade very little
Nutritional enrichment options (not mandatory):
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Fine chia seeds (very little, for >12m)
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Mild cheese grater (for >12m & non-dairy sensitive babies)
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Extra virgin olive oil additional ½–1 tsp
👩🍳 How to Make
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Mix steamed pumpkin puree + mashed banana (if using) + coconut oil.
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Add rice flour little by little until it forms a soft dough that can be spooned.
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If it is too thick → add a little water/breast milk.
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Form small balls and then flatten them on a baking paper-lined baking sheet.
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Bake at 150–160°C for 12–18 minutes .
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Cookies should be soft-baked , not hard and not dark brown.
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Cool before serving to baby.
🍽️ Adult/Family Version Option
After the baby's portion is taken , the remaining mixture can be added:
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cinnamon
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vanilla extract
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a little honey (especially for >1 year)
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a little coconut sugar (adult)
For family: bake a little longer for extra crispiness.
🍴 Texture Adjustment
🍼 Age 9–12 months (texture exploration phase)
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Cookies should be very soft, not crunchy.
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Easy to crush with two fingers
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Cut into long BLW-safe shapes
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Add a little water/milk to the surface if it is too dry after cooling.
👶👦 Age 12–24 months (self-feeding practice)
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The texture may be a little firmer but still easy to chew
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Can be given whole mini size cookies
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Additional light flavors (vanilla/cinnamon) are allowed
🧠 Nutritional Benefits
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Pumpkin → rich in beta-carotene, creates a creamy texture without eggs
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Organic rice flour → gluten-free, safe for baby's digestion
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Coconut oil / butter → source of healthy fat, BB booster
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Banana → provides natural sweetness without added sugar
💡 Additional Tips
🛡️ Safety & Allergies
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Egg-free → low risk of allergies
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Wheat-free → safe for gluten-sensitive babies
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Make sure the cookies are not crunchy for babies 9–12m
🧂 Seasoning for >12 months
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You can use a little vanilla & cinnamon
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Honey only for >1 year
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Don't add salt
🧊 Storage
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Store for 2 days in a closed container
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Can be frozen for 1–2 months (packed per portion)
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Warm it up for a while to make it soft again.
❓ FAQ
1. Do Pumpkin Cookies have to have bananas?
No. Bananas are only optional for added natural sweetness.
2. My cookies are too dry — what's wrong?
Reduce the rice flour or add a little liquid (breast milk/water) until the dough is not too thick.
3. Can I use wheat flour?
Yes, for babies who have passed gluten. However, rice flour provides a softer texture for babies aged 9–12 months.
4. Cookies should be baked until dry?
No! For MPASI, cookies should be soft-baked , not crunchy.
