Even though the cicadas are deafeningly loud and I’m still wearing flip flops, the pumpkin spice memes all over facebook are a sure sign that fall is near. I’ve never really understood the pumpkin spice obsession. I like pumpkin well enough, especially in savory dishes like pasta and Caribbean food, but I don’t think I’d ever drink a pumpkin latte.
That said, pumpkin is a great, vitamin packed ingredient in baked goods. It falls in the category of easy egg substitutes, too, when eggs are used to bind things together, and it has a nice sweetness that certainly hints at fall.
So, I decided to make a batch of those ubiquitous 2 ingredient oatmeal and banana cookies with pumpkin instead. Incidentally, I love those chewy 2 ingredient cookies, although I think they are a little more like granola bars than cookies. I added a few ingredients to these cookies to make them a satisfying, sweet taste of autumn. Of course, you can always make them with just pumpkin and oats to keep things super simple and healthy.
As long as you have some oats and pumpkin puree, you’re set! I add some brown sugar and, of course, cinnamon for a flavor boost. I also mix in a little coconut oil for texture and chocolate because it makes anything a treat. Feel free to substitute freely, though!
All you really do is mix the ingredients together and bake! Make sure you taste the yummy batter and adjust the recipe to your liking.
Just shape, place on a greased cookie sheet, and bake! These cookies are basically foolproof.
It’s a perfect, pumpkin spiced little snack! Now, put on some boots and a flannel and jump in leaves or something….after all, it’s fall!!!
Here’s how I make these quick and tasty cookies:
(this recipe makes about 12 cookies)
Ingredients:
- 2 c rolled oats
- 1/4 c brown sugar
- heavy dash of cinnamon (it’s pumpkin spice season, after all!)
- pinch of salt
- 1 can pumpkin
- 1/2 T coconut oil + more to grease pan
- 2 T shaved dark chocolate
Directions:
- Preheat the oven to 350 degrees.
- Mix the oats, sugar, cinnamon, and salt together. Feel free to add more or different spices to create your pumpkin spice dream.
- Mix the pumpkin and coconut oil into the dry ingredients. You can melt the oil first or just mix very thoroughly.
- Add the chocolate shavings. I just buy a bar that I know is dairy free and grate it with the biggest setting. Chocolate chips would work, too.
- Taste the batter. Do you like it? It will lose a little sweetness when you bake the cookies, so add more sweetener and spices if you want.
- Let the batter sit for about 10 minutes so the oats soften a little bit. Grease your cookie sheet while the batter rests.
- Shape into balls, drop by spoonfuls, make big cookies, tiny cookies…whatever you like best! I’m kind of a rustic spoon-dollop girl, but my family prefers neat little cookie shapes. You can easily shape and roll the cookies into your preferred shape. They won’t expand, so feel free to space them pretty close together.
- Bake for about 15-25 minutes. The time totally depends on the size of your cookies. (Remember how the huge cookie never worked in Home Ec class?!?) They’re done when the edges are a bit darker and the center is springy. You can always try one and see if they need to bake a little longer.
Now, curl up by the fire with a pumpkin spice latte and your pumpkin spice candles and celebrate all those cozy things you love about autumn!