Pumpkins are out in full force and I am a happy baking momma. Yesterday, I invited people on Twitter to visit my Blog Frog Community to post their favorite pumpkin recipes. Here’s what I received in a mere couple of hours:
- Pumpkin Cheesecake Bars
- Old Fashioned Soft Pumpkin Cookies
- Quick Pumpkin Recipes for Halloween
- Pumpkin Loaf Bread
- Pumpkin Soup
- Pumpkin Cheesecake
- Pumpkin Spice Cake
- Pumpkin Roll Cake
- Pumpkin Donuts
- Pumpkin Gooey Butter Cakes
- Pumpkin Bread
Are those not magnificent sounding? Be sure to bookmark them all, including mine (see below)!
I wanted to be further inspired to prepare other pumpkin recipes at a later time (and maybe sooner than I thought) with a now-open can of pumpkin I used for my recipe below.
I can’t begin to tell you how delicious these cookies turned out! Imagine, if you will, what pumpkin pie might taste like paired with oatmeal in a light, fluffy, cake-like cookie – that is what these are like. Wonderful, and healthy, too! Originally adapted from Roni’s Vegan Pumpkin Oatmeal recipe, I added 1/4 cup more pumpkin, a tad more spices (because I’m a speecy-spicy lover), replacing sugar for Truvia (making it EVEN healthier) and I used whole flax instead of ground (making it taste nutty).The result? Unbelievable, and less than 100 calories for three (see Roni’s post for the nutritional breakdown, taking into considering it’ll be slightly less with no sugar).
- 2 cups of organic flour
- 1½ cups oats
- 1 tsp baking soda
- 1¼ tsp cinnamon
- ¾ tsp nutmeg
- ¼ tsp ground cloves
- ½ tsp pumpkin pie spice
- ½ cup Truvia
- ¾ cups applesauce
- 2 tbsp molasses
- 2 tbsp honey
- 1 cup canned pumpkin
- 1 tsp vanilla
- 2 tbsp whole flaxseeds (or you can use milled or ground)
- Preheat the oven to 350 degrees.
- Combine the dry ingredients (flour oats, baking soda, salt, cinnamon, nutmeg) and stir until mixed thoroughly.
- In a separate bowl, combine the Truvia, applesauce, molasses, honey, pumpkin, vanilla and flaxseeds, mixing well.
- Add the dry ingredients to the wet, folding in until well combined.
- Drop by the tablespoon onto baking stones or cookie sheets sprayed with non-stick spray. The cookies will not spread out when baked like a conventional cookie, so you’ll need to flatten them out slightly with your spoon to make it resemble a cookie shape before you put it in the oven.
- Bake for 16 minutes. Remove immediately and place onto a plate to let cool. They will feel airy and similar to a slightly gummy cake – that’s okay.
There is no egg, no oil, it’s all healthy. Also note that they are VERY filling, so be sure to not shove a bunch in your mouth at once, or be prepared to feel like Santa Claus for a while. Don’t ask how I know this. Ahem.
Do you have a pumpkin recipe to share? Please link up your favorites in the links here or in the comments below – let’s get one big massive list of awesome pumpkin recipes together in one place – what do you think?
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