The leaves have begun to fall, the warm weather is becoming less and less present, and my oven is starting to crank out the heat! What I love about fall is that its the time of year that everyone start baking delicious goods and sweets. All warm and cozy to counter the chilly weather. And what better way to start off your day, or end it, than to guilelessly indulge in a Pumpkin Oat cookie?.. or maybe two.. 😉
Ever since switching to a plant based lifestyle, I have almost exclusively left out sugars from my daily consumption… my family on the other hand, not so much. When it comes to baking, I sometimes feel temped to take a few steps back and use refined sugars just to please their taste buds… then I think, “Why?” I can just as good of products without sugar! And if I really need a “sugary kick”, I have access to nature’s natural sweeteners (maple syrup, coconut sugar, agave, etc.).. but its rare when I need a really sugary snack.
When I was younger, I was always in the kitchen. Whether it was making cookies, homemade pizza dough, or some funky concoction. I have a fabulous childhood memory of making oatmeal cookies with my mom. It was less about the actual cookie making that brings a smile to my face, its the simplicity. The freedom to say, “Hey, Mom, lets make cookies!”, and not being time restrained. We would spend hours just talking and baking, talking and baking, and talking and baking. I would love to go back to that simpler time.. wouldn’t you?
These Pumpkin Oat cookies are deliciously wholesome and comforting. They make a nice base for Fall Party themed party favors, or for the early morning commute to work. They are not inherently sweet, but you can always add a few tablespoons of vegan sweetener. What I most love about these cookies is that you can have them for dessert, or breakfast (I just had two last night while watching my evening documentary). The slight flavors of hearty pumpkin, and sweet cinnamon really pull the simple complexity of these cookies nicely (forgive the oxymoron). The texture (thanks to the rolled, and quick oats) is in comparison to a soft oatmeal bar. Light and fluffy, but still has that spongy bite.
What is your favorite Fall Dessert or Breakfast?
- 1c. gluten free rolled oats
- 1c. gluten free quick oats
- 1c. pumpkin puree
- ¼c. peanut butter powder
- ¼c. applesauce
- 3T. water
- 1t. baking powder
- 1t. ground cinnamon
- 1t. vanilla extract
- 1t. pumpkin pie extract or spice
- Chocolate Chips
- Pumpkin Seeds
- Preheat the oven to 350F. and line a baking sheet with parchment paper.
- In a medium bowl, stir in all the ingredients until combined.
- Drop tablespoon amounts of dough onto the prepared baking sheet. Shape into cookie rounds.
- Top with desired toppings.
- Bake for 15-20 minutes, or until set, golden, and the bottoms have firmed.
- Remove from heat and eat immediately or cooled.