Description
These soft pumpkin oatmeal cookies are naturally sweetened with honey or maple syrup, packed with dried cranberries and pepitas, and warmly spiced with cinnamon.
Ingrédients
Scale
- 1 cup rolled oats
- 1/2 cup pure pumpkin puree
- 1/4 cup honey or maple syrup
- 1/4 cup almond butter or peanut butter
- 1/2 cup dried cranberries
- 1/4 cup pepitas (pumpkin seeds)
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the pumpkin puree, honey or maple syrup, almond butter or peanut butter, and vanilla extract until completely smooth and cohesive.
- Stir in the rolled oats, ground cinnamon, baking powder, and salt until well combined and the oats are fully coated.
- Gently fold in the dried cranberries and pepitas until they are evenly distributed throughout the oat mixture.
- Scoop the mixture onto your prepared baking sheet. Use the back of a spoon or damp fingers to gently flatten and shape each scoop into a round cookie shape, since the cookies will not spread on their own.
- Bake for 12–15 minutes, or until the edges are set and lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use pure canned or homemade pumpkin puree, not pumpkin pie filling. Store the cookies in an airtight container in the refrigerator for up to 1 week, or freeze them for up to 3 months. You can swap the cranberries for raisins, dark chocolate chips, or chopped walnuts.
- Temps de préparation: 10 minutes
- Temps de cuisson: 15 minutes
- Catégorie: Dessert
- Méthode: Baked
- Cuisine: American
Nutrition
- Portion: 1 cookie
- Calories: 105
- Sucre: 8g
- Sodium: 70mg
- Graisse: 5g
- Graisse saturée: 1g
- Graisses insaturées: 4g
- Gras trans: 0g
- Glucides: 15g
- Fibres: 2g
- Protéine: 3g
- Cholestérol: 0mg