Pumpkin Oatmeal Cookies

Happy Friday, y'all! I don't know about you, but I am happy to see this week end and sit behind me. So much going on around here. Lots of good things, we're just busy busy bees! The weather is finally starting to cool down so baking (i.e. turning the oven on) hasn't seemed like such an awful idea. I made these delicious and simple Pumpkin Oatmeal Cookies and you HAVE to try them. They're gluten free, egg free, dairy free, lightly sweetened with maple syrup, and taste like little bites of autumn.

Pumpkin Oatmeal Cookies

15 oz. can of Pumpkin Puree
2 c. rolled oats
1/4 c. maple syrup
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. dried cranberries
1/2 c. chopped pecans

-Preheat oven to 350 degrees
-Mix all ingredients in a bowl, adding the cranberries and pecans last
-Spoon out using a 2 ounce scoop (or 1/4 c. measure) onto baking sheet lined with parchment or a silicone baking mat, and form into balls.
-Bake at 350 degrees for 20-25 minutes until golden and crisp on the outside, but still chewy inside.
-Take out of oven and flatten with spatula slightly if desired. Let cool for 10 minutes. Enjoy!

P.S. If you have a nut allergy or simply don't like nuts, you can omit the pecans. Simply sub in an extra half cup of oats. 

I hope you make these and love them! We certainly do! 

Happy weekend! 


Connect with me

FOODSara MorrisComment