Pumpkin Oatmeal Cookies: A Delicious Treat for The Family

I’m always on the lookout for tasty and healthy snacks that my kids will actually enjoy. With fall now here, I couldn’t resist the urge to whip up a batch of pumpkin oatmeal cookies. Not only are they packed with nutritious ingredients, but they also bring a warm, cozy flavor that perfectly complements the season. Today, I want to share my go-to recipe with you!

These cookies are a fantastic way to incorporate some health into our treats. Pumpkin is not just a fall favorite; it’s loaded with vitamins A and C, fiber, and antioxidants. Combined with oats, these cookies make a perfect snack for after school or as a sweet addition to breakfast.

Ingredients
1 cup of pumpkin puree (not pumpkin pie filling)
1/2 cup of natural peanut butter
1/4 cup of honey or maple syrup (I use honey)
1 teaspoon of vanilla extract
1 cup of rolled oats
1/2 cup of unbleached flour
1 teaspoon of baking soda
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of sea salt
1/2 cup of chocolate chips or pecans

Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, mix together the pumpkin puree, peanut butter, honey (or maple syrup), and vanilla extract until smooth.

In another bowl, combine the rolled oats, whole wheat flour, baking soda, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until everything is well combined. If you’re adding chocolate chips or nuts, fold them in at this point.

Using a tablespoon, scoop the dough onto the prepared baking sheet, leaving some space between each cookie.

6. Bake for about 10-12 minutes or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

I made these cookies today, and let me tell you, they were a hit! My kids couldn’t get enough of them. They loved the chewy texture and the subtle sweetness of the pumpkin and honey.

TIPS
These cookies stay fresh in an airtight container for about a week in the fridge. You can also freeze them for those busy days when you need a quick snack.

Feel free to experiment with add-ins! Dried cranberries, walnuts, or even a sprinkle of chia seeds can add a nice twist to the recipe.

Baking these healthy pumpkin oatmeal cookies has become a delightful fall tradition in our home. They’re not just a treat; they’re a way to create memories in the kitchen with my kids, and that’s something I cherish deeply. I hope you give this recipe a try and enjoy them as much as we do!