This is the easiest pumpkin cookie recipe you will find on the Interwebs. And it’s so easy to adapt and adjust that you can keep making it again and again and not get sick of it.
Options for some yummy adjustments:
- Chocolate Pumpkin Cookies: Add 1 Tbsp of cacao powder and chocolate chips
- Peanut Butter Pumpkin Cookies: Add 2 – 3 Tbsp of Peanut butter and some maple syrup. I would probably omit the turmeric in these 🙂
- Pumpkin Banana Cookies: Sub half the pumpkin puree for a mashed banana. Or, simply add a mashed banana, then add more oats as necessary – more cookies this way!
The thing is, the pumpkin and the oats and either the flax or the egg to hold it all together nicely are really the key ingredients here. Anything else is up for play, and I encourage you to experiment with whatever you are craving!
One thing to note is that while pumpkin has a delicious natural sweetness on its own, if you don’t add any sweetener, these will definitely lack the sweetness you may be used to. If you have a sweet tooth, I recommend a couple Tbsp of maple syrup or honey. If you are looking for more of a breakfast than a cookie or completely sugar-free option, you can omit this too!
Don’t forget to tag me and use #thegranoladiaries in your recreations!
- 3/4 – 1 C pumpkin puree
- 1 egg
- 1 – 2 Tbsp ground flax seed
- 1 Tbsp sunbutter or nut butter of choice
- Optional: Maple syrup, honey, coconut sugar
- 1 – 1 3/4 C Rolled Oats
- Spices of choice (I recommend turmeric. pumpkin pie spice, cinnamon, salt)
- Mix-ins of choice (I recommend pumpkin seeds, cranberries, goji berries, cacao nibs…)
- Mix all wet ingredients in bowl
- Add Oats, 1 C to start, then 1/4 C at a time, until you reach a thick, cookie-dough like consistency. Feel free to use more or less than the 1.75 Cups.
- Fold in mix ins of choice.
- Bake for 10 – 15 minutes. Allow to cool slightly before digging in. Store in fridge for 1 week or freezer for months!