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Macro Monday: Easiest Pumpkin Cookies Ever <3

That's a bold title...but it's true.  All you need is one pot, and one bowl, and the desire to make friends with anybody you give these to...because that will definitely happen.

I made cookies these last Fall, quite often. They were actually the result of a combination between a failed pumpkin custard recipe attempt, and a whole bunch of recipes combined. I just kinda free-styled it, and I cannot remember or find which recipes were my inspiration (oops). Regardless, I'm so glad that custard never turned out, because these are YUM :)

It's time to make them again. Here we go!

MM: Spicy Pumpkin Oatmeal Cookies

Macrobiotic Inspired, Vegan, no oil, sugar, flour, or gluten <3

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Ingredients

  • 1/2 cup canned pumpkin
  • 4-6 Tbsp pure maple syrup (more or less, depending on how sweet you want it) 
  • 1 cup milk of your choice (I used unsweetened vanilla almond milk)  
  • 1 tsp cinnamon

  • 2 cups regular rolled oats (gluten free rolled oats if you need to)
  • 1 tsp cinnamon
  • 1.5 cups mix-ins of your choice: chocolate chips, nuts/seeds like sunflower seeds, chia, pecans or walnuts, dried fruit or simply use more rolled oats, or even some steel cut oats for texture (my favourite versions are down below!).
  • pinch of sea salt. 
  • Optional: candied ginger chunks, or some chunks of dark chocolate, for pressing into the tops. 

Directions

  1. Set the oven to 350F. Lightly oil a cookie sheet, or place parchment paper on top of one.
  2. Mix the next 4 ingredients together in a smallish saucepan. I whisked everything together with a fork. 
  3. Bring to boil over low heat, stirring constantly. 
  4. Mix the remaining 4 ingredients together in a bowl. 
  5. Once everything is boiling in the saucepan, remove from heat. 
  6. Wait a few minutes, then lightly stir in the dry ingredients. If you're concerned about the chocolate chips melting, then add them in last, after you've stirred in all the oats. If you let it sit for a few minutes, you'll be amazed at how much of the liquid the oats soak up.
  7. Scoop out cookie dough with a table or soup spoon, forming mounds on the cookie sheet. Then lightly press down with a fork, or back of the spoon.
  8. If desired, and highly recommended, press a small chunk of cut up candied ginger in the center of each one. (if you are not using chocolate chips in the actual dough, then press a chunk of dark chocolate into the center).
  9. Bake for ~13-15 minutes, until firm around the edges.  
  10. These cookies are very moist & chewy. They will continue to set/firm up overnight. If you'd like them to be crispier, then bake them longer, to your liking :) 

Let's be real: these are just pumpkin oatmeal in a cookie shape...so enjoy freely!!  They're GREAT for breakfast :)

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My favourite versions are:

  • 2.5 cups oat flakes, 1/2 cup steel cut oats, and 1/2 cup sunflower seeds, with dark chocolate pressed into the top
  • 3 cups oat flakes (or 2.5 cups oat flakes & 1/2 cup steel cut oats) with 1/2 cup dark chocolate chips, a tablespoon of chia seeds thrown in, and then some candied ginger pressed into the top. 
  • 3.5 cups oats/steel cut oats, and then simply decorate some with chocolate chunks pressed in, and some with ginger chunks. 

Notes & Mix-ins Ideas:

  • This recipe is VERY forgiving...if you find yourself with slightly more or less of any of the ingredients, it usually always works out
  • Feel free to go nuts with the pumpkin pie spices: cloves & nutmeg would be great in here too, I'd mix them in with the dry stuff. You can also add in vanilla to the liquid ingredients. :) 
  • I keep thinking that some almond butter or other nut/seed butter mixed in would make these even more delicious. 
  • I usually make a double or triple batch or however many I can to use up a whole can of pumpkin. They freeze pretty well...and make great treats to give to friends who enjoy pumpkin treats in cold weather. <3

I've been wanting to post this for awhile now, but had been unsuccessfully searching for this recipe (I realized that it is at the bottom of a moving box). This post is up because of my dear sister, who had a copy of this recipe (THANKS!). We made these last year together, multiple times. She's the best, and deserves a gold star...and a batch of these cookies.

They also taste amazing with an almond milk latte the size of your head...just sayin' !

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