Yay I finally got my hands on some canned pumpkin! You get a break from the apple recipes for a while. These Pumpkin Oat Cookies are the first thing that I made when I cracked open that can, and I gotta say, they’re pretty good. All that pumpkin-y goodness mixed up with maple syrup and a bunch of spices- mmmmm!
This recipe is super versatile too, because it’s nice and healthy. No refined flour or sugar, plus it’s dairy free! So you can munch on these for breakfast, dessert, as a snack, or any other time that you’re craving that pumpkin spice:)
To whip these babies up, I just stirred everything together in a bowl, then formed the cookies on a baking sheet and baked them for 15-20 minutes. It doesn’t get much simpler than that! I topped mine with some pumpkin seeds, but you could use chocolate chips, raisins, or coconut, or even mix some of that stuff directly into the batter. Anyway you make em, these cookies are delicious and need to be on your TBB list! (To Be Baked). Hope you enjoy!
Pumpkin Oat Cookies
Serves: Makes about 12 Cookies
Total Time: 35 minutes
- 1 cup unsweetened pumpkin puree
- 1/4 cup maple syrup
- 2 1/2 cups oat flour
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp ginger
- 1 tsp vanilla
- 1 egg
- 1 tsp baking powder
- A handful of pumpkin seeds for topping, optional
- Preheat your oven to 375 degrees Fahrenheit.
- In a medium sized bowl, mix together all of the cookie ingredients until combined.
- Scoop out about a tablespoon of the mixture and roll it into a ball. It might be pretty sticky, but that’s ok. Place it on a parchment lined baking sheet and flatten into a cookie shape. Repeat until you have about 12 cookies.
- Press about 3 pumpkin seeds onto the top of each cookie and place the pan into the oven. Bake for 15-20 minutes, until the bottoms are golden brown.
I’ll see you guys on Friday! Until then, enjoy these awesome cookies:))