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! Packed with walnuts, chia, flax seeds and sweetened with pure maple syrup, these babies are fall perfection in every bite. 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! Instructions. Divide the oatmeal between four bowls and top with pecans and more maple syrup, if desired. 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. The best gluten free pumpkin oatmeal cookies defy everything that a gluten-free cookie was before. In a large mixing bowl, place the flour, xanthan gum, baking soda, salt, pumpkin pie spice, and granulated sugar, and whisk to combine well. For more cake like cookies don’t dab the moisture from the pumpkin. These pumpkin cookies are unlike any other! How to Make Pumpkin Breakfast Cookies. In a large bowl, mix together the pumpkin, oats, maple syrup, cinnamon, ginger and dash of salt. With an added coating of brown sugar cinnamon, these cookies are bound to be your new favorite this fall. Whisk in the milk. These Pumpkin Breakfast Cookies are the easiest cookies I’ve ever made! Also it’s nice to let them cool because the hold together best if they have some time to cool! Tips for Baking Butterscotch Oatmeal Pumpkin Cookies: Maple Syrup can be substituted with molasses for an even richer flavor. Made with rolled oats, whole wheat flour, pumpkin, maple syrup, brown sugar, coconut oil, egg, cinnamon, and pumpkin pie spice. Enjoy these treats as the autumn weather arrives, as well as through the holidays. Vanilla extract: for a little additional flavor. It took so many tries because I made it gluten free, nut free and dairy free. A little something extra: Add some maple syrup. Vegan Pumpkin Cookies with Maple Glaze. So quick and so incredibly delicious! 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. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt. Finally after 6 attempts, I have this pumpkin oatmeal chocolate chip cookie recipe for you! Instructions. Preheat the oven to 350 F and line a baking sheet with parchment paper. I always use a cookie scoop when I make oatmeal cookies. It was just what I needed to make an awesome batch of Pumpkin Pie Oatmeal!. The result will be a slightly thicker and more fluffy cookie. Baker’s tip: I suggest using a cookie scoop. https://www.chowhound.com/recipes/spiced-pumpkin-oatmeal-cookies-30456 Soft Pumpkin Oatmeal Cookies that are crave-worthy and healthy! And now these VEGAN maple pecan pumpkin oatmeal scones with a little pecan butter glaze. Remove from heat and let stand for 2 to 3 minutes. Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). I substituted coconut oil for butter, and used three eggs Instead of two. In a large bowl, beat the oil and maple syrup or honey together with a whisk. To make pumpkin puree, peel, chop fresh pumpkin, and steam until tender. 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. Ingredients. In a medium bowl, add oats, baking powder, pumpkin pie spice, cinnamon and salt and stir to … Mold the oat mixture into golf-ball sized cookies and lay on a parchment lined baking sheet. In a large mixing bowl, whisk together the pumpkin puree, maple syrup, eggs, vanilla, pumpkin pie spice, allspice, salt, and baking powder until smooth. Moist, cakey, and truly addictive, drizzled with a fiercely ginger maple glaze.Oh man, you need to … They’re dense, chewy, and packed with so much flavor including brown butter and maple. In a large mixing bowl, combine oats, pumpkin puree, maple syrup, and pumpkin … Published: Oct 2, 2018 Modified: Oct 7, 2019 by … 1 cup 240 grams pumpkin puree; 2 tablespoons pure maple syrup; 1 teaspoon pumpkin pie spice; 1/3 cup vegan mini chocolate chips; INSTRUCTIONS. 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. Chocolate Chips– Optional, but highly recommended! I also think that a flax egg would work well to keep these pumpkin cookies vegan. Maple Syrup– Gives the cookies some natural sweetness, without being overpowering. Line two baking sheets with silpat sheets or parchment paper and set aside. 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