Even though it’s not officially fall, let’s face it, it’s time for all things fall. I love everything about fall. The weather, the leaves, the football, but most of all, the pumpkins. Yes, everyone goes gaga over all things pumpkin and pumpkin flavored this time of year, but my love for pumpkin is year round. I have a stock of canned pumpkin in my closet and all my pumpkins on display all year long. Most of the candles I own are pumpkin scented and I may have 3 things of pumpkin hand wash stocked up. With this adoration of pumpkins, I thought it was time to put up a pumpkin cookie recipe. These are easy to put together and taste like fall in cookie form. Enjoy!
Pumpkin Oatmeal Cookie
- 1 cup rolled oats
- 1/2 cup brown rice flour (could also use coconut flour)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup tahini (ground sesame seeds)
- 1/4 cup honey
- 2 tbsp coconut oil
- heaping 1/4 cup canned pumpkin (not pumpkin pie filling)
- 1 tsp vanilla extract
1. Preheat the oven to 350
2. Mix together all the dry ingredients ad set aside. In a separate bowl. mix all the wet ingredients until well combined. Add the wet to the dry and use a spatula to combine.
3. On a baking sheet lined with parchment paper or a Silpat, drop a teaspoon of dough on the sheet and flatten lightly with your fingertips. The dough will be sticky so be gentle.
4. Bake for 12-15 minutes until the cookies are brown around the edges. Let cool on the sheet for a few minutes and then move to a cooling rack.
You’re about twenty minutes away from a delicious fall dessert! Feel free to add in raisins, dried cranberries, walnuts, or even chocolate chips if you wanted. Just mix them in after the dough comes together. These could even constitute as a healthy breakfast cookie and who can say no to cookies for breakfast?