Autumn is well and truly here! It’s been here for a while, but I was in Japan for the rugby and missed the start. Anyway, it’s time for pumpkin recipes! I’m starting the season off with Pumpkin Oatmeal Cookies! Here is what you’ll need:
- 2 cups porridge oats
- 1 1/3 cup all purpose flour
- 1/3 cup chopped walnuts
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 2 teaspoons vanilla
- 1 can pumpkin
In a large bowl, combine all the dry ingredients and mix together very well. Also, I wanted to note the brown sugar and walnuts came plastic free from Zero Green on Bedminster’s North Street. It’s a great shop to buy food in bulk using your own containers. If you’re looking for a place to help reduce your plastic consumption, this is a great place to start.
Next, in a smaller bowl, beat the egg and vanilla until it’s smooth.
Now, for the pumpkin! Add an entire can of pumpkin and mix it into the egg mixture.
Add the pumpkin mixture to the dry ingredients. Make sure you keep stirring until every bit of oat, flour, and spice turns orange basically!
Spoon the dough evenly on a lined cookie sheet. Heat your oven to 180 C / 350 F and bake for around 13 minutes.
And there you have it, Pumpkin Oatmeal Cookies! These were super easy to make and super delicious! They turned out soft, chewy, and filled with pumpkin spice goodness.
These are also dairy free and packed with fiber. You can even use this recipe as a base to customize your cookies as you wish. They taste great with a variety of nuts, raisins, chocolate chips, or whatever else you can think of! I really enjoyed making these and hope you will too. That said, my kitchen smells sooo good! Have a great week Bristol! Thanks for reading and Happy Eating!