Happy Fall – it’s finally pumpkin season! I LOVE pumpkin season, but I’ve been known to overdue it with pumpkin everything so now I hold off until end of September and beginning of October, haha. Now that it’s here, I will be spending all week recipe testing new ones so let me know if there is anything you would like to see 🙂 In addition, pumpkins are super nutritious so here is why we should eat them while they are seasonally acceptable:
- Packed with Vitamins A + C, which promote healthy eyes, skin + overall immunity
- Nutrient dense, high in fiber + 94% water, which makes it low in calories, keeps you full + promotes weight loss
- High in antioxidants, which lowers overall inflammation
Pumpkin Oatmeal Cookies
Prep time
Cook time
Total time
Author: Little Adapts By Jax
Serves: 20
Ingredients
- 1 cup pumpkin puree
- ½ cup almond butter or nut butter of your choice
- 1 tsp vanilla extract
- 1 flax egg (1 tbsp ground flax seed to 1.5 tbsp water)
- ¼ cup maple syrup or lakanto maple syrup
- 2 cups rolled oats
- ½ tsp pumpkin pie spice
- 4 tbsp pumpkin seeds (feel free to sub hemp hearts or chia seeds)
- 1 tsp baking powder
- â…“ cup cacao nibs or vegan dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Place the water + ground flax seed into a small bowl + whisk. Then let it sit for 5 minutes.
- In a large bowl, mix wet ingredients together: pumpkin, almond butter, vanilla extract, flax egg + maple syrup.
- Then add in oats, pumpkin pie spice, pumpkin seeds, and baking powder until well combined.
- Fold in cacao nibs or vegan dark chocolate chips.
- Using a spoon or ice cream scooper, place batter onto baking tray.
- Bake for about 15 to 17 minutes until edges are browned. Make sure to rotate trays halfway!
- Cool on baking rack for 10 minutes + enjoy! Keep in the fridge for up to 2 weeks.
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Stay tuned for more pumpkin recipes!
With Health + Happiness Always,
Jax
