Pumpkin Oatmeal Cookies

I’m pretty sure James would eat these for every meal every day if I let him. And the good thing for me is that they’re so easy to make. It’s a one dish cookie that allows for a lot of flexibility. We love these so much we had to share the recipe.

Pumpkin Oatmeal Cookies

Adapted from Banana Breakfast Cookies from The Baking Stone/ Vegan Cookies Invade Your Cookie Jar.

Makes 12 – 15 cookies.

Ingredients
1 cup canned pumpkin 

1 tablespoon ground flaxseed meal  (can leave this out)

2 tablespoons milk or diary alternative

1/4 cup canola oil or unsweetened applesauce

1/4 cup brown rice syrup or maple syrup

2 tablespoons honey

1/2 teaspoon vanilla

1 cup white whole wheat flour (or a combination of all purpose and whole wheat)

1 teaspoon pumpkin pie spice

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup quick cooking oats

Directions
Preheat the oven to 350 degrees.
In a large bowl, mix together the pumpkin, flaxseed meal and milk. Add the canola oil, brown rice syrup, honey and vanilla and mix well. Sift in the flour (I always skip the sifting, life it too short!!), baking soda, salt and pumpkin pie spice and mix. Fold in the oats.

Using a large spoon drop big spoonfuls of dough onto a cookie sheet lined with parchment paper. Press the dough down a bit with your fingers or the spoon. Bake for about 12 -15 minutes, or until the edges are just golden.  Allow them to cool for a few minutes on the cookie sheet and transfer to a cooling rack. They are delicious warm from the oven, but equally satisfying when cool. Enjoy!

These cookies are very forgiving so feel free to use what you have. I usually double the recipe as these freeze well.

James loving on the pumpkin!

We hope these bring some happiness to your fall!