Microwave on HIGH for 3 minutes, stopping to stir after 2 minutes. Pumpkin Baked Oatmeal with toasted pecans makes for a cozy and healthy breakfast to enjoy with a cup of coffee on a crisp fall day! Preheat the oven to 350 F and line a baking sheet with parchment paper. In honor of fall and my mission to eat allofthepumpkin, I decided to create a pumpkin-packed version of my husband’s favorite oatmeal breakfast cookie. Line two baking sheets with silpat sheets or parchment paper and set aside. Baker’s tip: I suggest using a cookie scoop. Finally after 6 attempts, I have this pumpkin oatmeal chocolate chip cookie recipe for you! Lay out a sheet of greaseproof baking paper on a counter. Say hello to the more glorious fall dessert you’ve ever tasted — Pumpkin Oatmeal Cookie Bars made with maple syrup, cashew butter, and pumpkin puree! Now that it is officially pumpkin season, I had to create a pumpkin version of my healthy oatmeal cookies. Let these pumpkin oatmeal cookies cool a little before you add the icing or else it all melts when you add it to the cookie. Lower the heat to medium low and stir in the oats. Vanilla extract: for a little additional flavor. Maple Syrup– Gives the cookies some natural sweetness, without being overpowering. Vegan Pumpkin Oatmeal Cookies. In a large mixing bowl, combine oats, pumpkin puree, maple syrup, and pumpkin … You can also use agave nectar, or keep these cookies sugar free, and use monk fruit maple syrup. If using a sugar-free sweetener, they will be 70 calories each. Mold the oat mixture into golf-ball sized cookies and lay on a parchment lined baking sheet. A slice of homemade warm spiced pumpkin bread, pumpkin pie, fluffy pumpkin cheesecake with a gingersnap crust or if I’m lucky, pumpkin butter (usually from Trader’ Joes) slathered on my toast in the morning. And now these VEGAN maple pecan pumpkin oatmeal scones with a little pecan butter glaze. Whisk the milk, water, pumpkin, maple syrup, pumpkin pie spice, vanilla and salt together in a large saucepan and bring to a simmer over medium heat. It took so many tries because I made it gluten free, nut free and dairy free. Add milk, pumpkin puree, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Set the wet ingredients aside. I also think that a flax egg would work well to keep these pumpkin cookies vegan. First begin by creaming the pumpkin puree, unsalted smooth cashew butter, pure maple syrup and vanilla extract together in a large bowl with a whisk. Quick and easy enough for a before school breakfast, and cozy enough for a weekend treat, Pumpkin Pie Oatmeal is the perfect fall breakfast! Ingredients. So quick and so incredibly delicious! Home » Desserts » Vegan Pumpkin Cookies with Maple Glaze. Take this recipe to the next level by drizzling it with a little maple syrup, a dusting of pumpkin pie spice, a few toasted pecans, and whipped topping. Directions. For more cake like cookies don’t dab the moisture from the pumpkin. In a large bowl, beat the oil and maple syrup or honey together with a whisk. Vegan Pumpkin Oatmeal Cookie Icing is made with pure maple syrup and powered sugar (yummy). Add the eggs, and beat well. Maple syrup: just a tablespoon of pure maple syrup gives these cookies that cozy fall flavor. Remove from heat and let stand for 2 to 3 minutes. These Pumpkin Breakfast Cookies are the easiest cookies I’ve ever made! Vegan Pumpkin Cookies with Maple Glaze. Published: Oct 2, 2018 Modified: Oct 7, 2019 by … The dough here is made with pumpkin purée, oats, and spices, baked until soft and chewy, and finished with a drizzle of maple syrup glaze. The best gluten free pumpkin oatmeal cookies defy everything that a gluten-free cookie was before. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt. Fold in the oats, then the chopped pecans, cranberries, and any other desired mix-ins. 1 cup 240 grams pumpkin puree; 2 tablespoons pure maple syrup; 1 teaspoon pumpkin pie spice; 1/3 cup vegan mini chocolate chips; INSTRUCTIONS. Start by mixing together your oats, pumpkin, and maple syrup, until combined. The regular stuff. The result will be a slightly thicker and more fluffy cookie. Filed Under: Cookies, Recipes Tagged With: baking, breakfast, cookies, dessert, maple, maple syrup, oatmeal, oatmeal cookies, pumpkin « The Pretty Pintastic Party #183 The Pretty Pintastic Party #184 » I substituted coconut oil for butter, and used three eggs Instead of two. Instructions. https://www.chowhound.com/recipes/spiced-pumpkin-oatmeal-cookies-30456 Just add the ingredients to a bowl mix well and drizzle over cookies or sometimes I even dunk the tops of the cookies in the frosting. Chocolate Chips– Optional, but highly recommended! Other Healthy Recipes You’ll Love: ... 1/2 cup maple syrup. Pumpkin Puree; Maple Syrup; Nut Butter; Pumpkin Pie Spice; Rolled Oats; Chocolate Chips (optional) Pumpkin Puree. Microwave: Add ingredients in a large bowl and mix well to combine. Adding pumpkin to cookies is so tricky because it automatically makes […] Unglazed, the oatmeal makes them a bit wholesome tasting, but the maple glaze places the finished cookies decisively in dessert territory. Makes 3 dozen 2 1/2 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon grated ginger 1/2 teaspoon cinnamon 1 cup maple sugar 8 tablespoons butter softened 1 cup pumpkin puree 1 egg 1 tsp vanilla Preheat oven to 350. To make pumpkin puree, peel, chop fresh pumpkin, and steam until tender. Gluten-Free; Vegan; Family Approved; Dairy-Free; Packed with Fiber; Full of Fall Flavor Egg: you’ll just need 1 egg in this recipe. Prep: 15 minutes Cook: 25 minutes Total: 40 minutes With an added coating of brown sugar cinnamon, these cookies are bound to be your new favorite this fall. Enjoy these treats as the autumn weather arrives, as well as through the holidays. All you need to make these vegan pumpkin oatmeal cookies are 4 simple ingredients. We added chopped peanuts, almonds, pumpkin seeds and a small handful of organic dried blueberries. A little something extra: Add some maple syrup. In a medium bowl, add oats, baking powder, pumpkin pie spice, cinnamon and salt and stir to … Made with rolled oats, whole wheat flour, pumpkin, maple syrup, brown sugar, coconut oil, egg, cinnamon, and pumpkin pie spice. These are cake-like cookies, more akin in texture to a muffin than a standard chocolate chip cookie, with strong notes of warming cinnamon, ginger, and nutmeg. Nutrition facts include oats, pumpkin and 3 tbsp of maple syrup. But maple syrup tastes even better and it doesn’t take away from the pumpkin flavor. Ripe mashed banana; Pumpkin puree – I am using pure canned pumpkin puree but you can make your own. I made a batch of soft pumpkin cookies the other day and had a little bit of leftover pumpkin puree. In a large mixing bowl, whisk together the pumpkin puree, maple syrup, eggs, vanilla, pumpkin pie spice, allspice, salt, and baking powder until smooth. Hearty, slightly healthier pumpkin cookies made with whole wheat flour, spices, coconut oil, pumpkin, and maple syrup. In a large bowl, mix together the pumpkin, oats, maple syrup, cinnamon, ginger and dash of salt. Just note that coconut sugar will make the cookies a bit darker in color. Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). They’re dense, chewy, and packed with so much flavor including brown butter and maple. How to Make Pumpkin Breakfast Cookies. Stovetop: In a saucepan, combine oats, pumpkin puree, pumpkin spice, plant milk , water, and salt, bring to a boil, reduce heat to simmer and cook over a gentle boil for 3 – 4 minutes. Also it’s nice to let them cool because the hold together best if they have some time to cool! I did this by using a combo of oat flour and rolled oats! Vegan pumpkin cookie ingredients. Preheat the oven to 350. Packed with walnuts, chia, flax seeds and sweetened with pure maple syrup, these babies are fall perfection in every bite. Moist, cakey, and truly addictive, drizzled with a fiercely ginger maple glaze.Oh man, you need to … Beat in the egg, syrup and vanilla. The Instructions. Bake for 20 minutes. I made pumpkin oatmeal cookies a few years ago and used molasses. If using maple syrup (or agave or coconut sugar) and adding chocolate chips, they will be 172 calories each. I always use a cookie scoop when I make oatmeal cookies. Vegan Pumpkin Cookies with Maple Glaze. Simple ingredients, easy to make, and perfect for a delicious fall treat! Game plan: These cookies can be stored in … In a medium-size bowl, place the maple syrup, pumpkin butter, melted butter, egg and egg yolk, and vanilla, whisk together vigorously until smooth and well-combined. Whisk in the milk. Delicious, wonderful, superb! In a large bowl, cream butter and sugar until light and fluffy. Bonus: they get drizzled in … Add remaining 1-1/2 cups oats, oat flour, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt then stir to combine. These pumpkin cookies are unlike any other! Pumpkin Spice Maple Glazed Apple Pie Cookies Recipe from Lord Bryon's Kitchen Ingredients: For the Cookies:3 cups quick cook oats1 cup all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt2 teaspoons pumpkin spice1/4 cup butter, softened1/2… Then sprinkle in the spices and stir. It was just what I needed to make an awesome batch of Pumpkin Pie Oatmeal!. For for sugar-free cookies sweeten to taste with powdered or liquid stevia or monk fruit sweetener. Chill your cookie dough before baking. Simmer 10-15 minutes until oats are cooked. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. In a large mixing bowl, place the flour, xanthan gum, baking soda, salt, pumpkin pie spice, and granulated sugar, and whisk to combine well. Sprinkle the surface of the paper and a rolling pin with a generous amount of flour and roll out the dough until about 1cm (½ inch) thick. Instructions. Tips for Baking Butterscotch Oatmeal Pumpkin Cookies: Maple Syrup can be substituted with molasses for an even richer flavor. I love how the pumpkin puree give these cookies an autumn orange hue. Divide the oatmeal between four bowls and top with pecans and more maple syrup, if desired. Soft Pumpkin Oatmeal Cookies that are crave-worthy and healthy! Also, swap the single egg yolk for a whole egg. 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