Ingredients
Wet Ingredients
- 1 cup canned pumpkin
- ¼ cup maple syrup
- 1 cup almond butter
Dry Ingredients & Mix-ins
- ½ teaspoon baking powder
- ½ teaspoon pumpkin pie spice (homemade or store bought)
- ½ teaspoon salt
- 1 ½ cups old fashioned oats
- ½ cup dried cherries
- ½ cup green pumpkin seeds or pepitas
- ½ cup chopped dark chocolate (or chips)
Instructions
- Preheat oven: Preheat your oven to 350 ℉. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix wet base: In a medium mixing bowl, combine the canned pumpkin, baking powder, pumpkin pie spice, and salt, stirring to blend the spices and leavening agent evenly into the pumpkin.
- Add syrup and almond butter: Incorporate the maple syrup and almond butter into the pumpkin mixture, stirring until the mixture is smooth and thoroughly combined, creating a sticky dough base.
- Fold in dry ingredients: Add the old fashioned oats, green pumpkin seeds, dried cherries, and chopped dark chocolate to the wet mixture. Gently mix just until all ingredients are evenly distributed to avoid overworking the dough.
- Portion and flatten cookies: Using a ¼ cup measuring scoop, drop dough portions onto the prepared baking sheet. Gently flatten each mound with the bottom of a measuring cup or spoon to shape the cookies.
- Bake cookies: Bake in the preheated oven for 14 to 15 minutes, or until the cookies have set and are lightly firm to the touch.
- Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. This helps achieve the best texture before serving.
- Enjoy: Makes 15 to 16 cookies, perfect for a nutritious breakfast or snack anytime.
Notes
- For a vegan option, ensure dark chocolate chips are dairy-free.
- You can substitute dried cherries with raisins, dried cranberries, or chopped dates based on preference.
- To make pumpkin pie spice at home, mix ground cinnamon, ginger, nutmeg, cloves, and allspice.
- Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Use almond butter with no added sugar or salt for a healthier option.
- These cookies are naturally gluten-free if using certified gluten-free oats.
- Prep Time: 9 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
