Turning Leftover Pumpkin Into Post‑Run Fuel

If you have any leftover pumpkin this holiday season, don’t let it go to waste! Maggie Michalczyk’s The Great Big Pumpkin Cookbook offers plenty of creative ways to use it, including cozy desserts like pumpkin chocolate chip cookies. These cookies are a sweet reminder that pumpkins are not only for pie. They can be the star of your post‑run snack too.

Why Pumpkin Is Great for Runners

Pumpkin is more than a seasonal flavor. Runner’s World Magazine highlights why it is a nutritional powerhouse for athletes:

Potassium boost: One cup of pumpkin puree has about 500 mg of potassium (more than a banana). Potassium helps regulate fluids, supports muscle contractions, and prevents cramps.
Magnesium support: Pumpkin provides magnesium, which aids energy metabolism, muscle recovery, and reduces fatigue.
Iron and zinc from seeds: Pumpkin seeds (pepitas) deliver iron for oxygen transport and zinc for immune health. Both are critical for endurance athletes.
Antioxidants for recovery: Beta‑carotene (Vitamin A) and Vitamin C in pumpkin help reduce inflammation and support immune function, speeding recovery after long runs.
Fiber for satiety: Pumpkin’s fiber content promotes steady digestion and keeps you feeling full, making it a smart ingredient for balanced snacks.

Bonus: The Runner’s World article contains five more pumpkin recipes including baked oatmeal, smoothies, energy balls, Buddha bowls, and a savory pumpkin ginger bisque.

The Perfect Runner’s Treat

Consider whipping up a batch of pumpkin chocolate chip cookies with your holiday leftovers. They are indulgent enough for dessert but packed with nutrients that runners can appreciate. Pair one with a glass of milk or a handful of pepitas for a recovery snack that is both delicious and functional.