Easy to make pumpkin cookies full of oats, pumpkin puree, dried cranberries, and pecans! A tasty no bake cookie you can feel good about eating!
I’d like to say that fall baking season is here, but we’ve had several near 90 degree days here in Denver this week and my oven is not about to be turned on. Luckily I missed most of the overly warm weather while I was visiting Cleveland, which happened to be having amazing weather. So until temperatures get back into the 70’s I think I’ll stick to making these Healthy No Bake Pumpkin Cookies.
Pumpkin is definitely in the air, literally. I’m not going to lie, I went to Bath and Body Works last week and all those pumpkin candles and their sweet fall smells sucked me in like a kid at the candy store! I managed to have some self control and only walked out with a couple, but I know I’ll be back. My house currently smells like a combination of pumpkin and apple and I’m not hating it, even if it is 85 degrees outside.
I also broke out a can of pumpkin puree and made that fantastic Pumpkin Pie Smoothie I shared with you on Monday, it really got me in the fall spirit. Instead of baking something with the remaining pumpkin puree I decide to make a new variation of my Healthy No Bake Oatmeal Raisin Cookies.
Instead of using a banana in these healthy no bake cookies for sweetness and as a binder I replaced it with pumpkin puree. I added a couple more warm spices like cloves and ginger, then replaced the raisins with dried cranberries. I love pumpkin and dried cranberries together!
The cookies were just as delicious as the oatmeal raisin version, but with a fall twist. I store mine in an airtight container in the freezer and whenever a sweet craving hits I grab one for a quick snack or after dinner treat. They really are perfect treat to make in this summery/fall mix of weather!
- 2 tablespoons melted coconut oil
- 1/3 cup maple syrup
- 1/4 cup pumpkin puree
- 1/4 cup unsweetened almond milk or milk of choice
- 2 tablespoons almond butter
- 1/2 teaspoon vanilla extract
- 2 cups old fashioned oats
- 1/4 cup dried cranberries
- 2 tablespoons chopped pecans
- 1 1/4 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon kosher salt
- In a medium sized saucepan over medium high heat whisk together the melted coconut oil, maple syrup, pumpkin puree, almond milk, and almond butter until smooth.
- Bring the mixture to a boil then immediately remove from the heat.
- Whisk in the vanilla extract.
- Add in the remaining ingredients and stir with a rubber spatula until everything is combined.
- Line a baking sheet with parchment paper or wax paper and use a small ice cream scoop (about 1 1/2 tablespoon size) to scoop out the cookie dough.
- Place the cookies in the freezer or refrigerator to set up for 15-20 minutes before eating.
- Store the cookies in an airtight container in the freezer or refrigerator.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 86Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 21mgCarbohydrates: 12gFiber: 1gSugar: 5gProtein: 2g
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