Looking for a easy pumpkin recipe? This is it! These Pumpkin Oatmeal Cookies are made with just 5 ingredients! Add chocolate chips on top of the cookies to take it to the next level of yum! Recipe is Sugar Free, using maple syrup instead.
Fall is the best time of the year! The chilly weather is coming in. Apple picking is thought of as a weekend exercise. Apple cider is a appropriate drink any time of the day. You can put skeletons in your front yard. You can have as many pumpkins in your house as you want. Fall is all about the best recipes too – apples, pumpkins, cinnamon – yum, yum, yum!
With pumpkins ranging from munchkins to pie to giants in our house right now (all from the garden!) I have been baking a few at a time to preserve and enjoy the pumpkin inside of each. As we’re nearing the end of September I think it’s time we dive right into pumpkin season with a pumpkin cookie that is delicious and light on the calories.
This recipe calls for 1 cup pumpkin. If you have pumpkins making homemade pumpkin puree is really easy to do (here’s a DIY). If you don’t you can use canned pumpkin.
- 1 cup pumpkin puree
- 2 cups quick oats
- 1/4 cup maple syrup
- 1/2 cup peanut butter
- 1 teaspoon pumpkin pie spice
- chocolate chips (or sugar free chocolate chips) - OPTIONAL
- Preheat oven to 350 degrees.
- Prepare 2 cookie sheets with nonstick spray.
- Add pumpkin, oats, syrup, peanut butter and pumpkin pie spice in a bowl and with hand mixer mix for about 30 seconds.
- Form the dough into tablespoon sized balls. The dough should be sticky. To make balls easier to roll with sticky dough, lightly wetten your fingers. Place on cookie sheets.
- Gently press down each cookie with your fingers or spoon. You don't want to squash them you just want to flatten them into a cookie shape.
- Add chocolate chips (about 5-8) on top of each cookie. (OPTIONAL)
- Bake for 15-17 minutes.
- Makes 18 cookies.
- Store in airtight container in the refrigerator.