Pumpkin Cookie Recipe
This Pumpkin Cookie Recipe ticks so many boxes, easy one bowl method that makes soft sweet vegan pumpkin cookies that your kids will love.
Servings: 24 cookies
Calories: 66kcal
Ingredients
- ½ cup pumpkin purée
- ½ cup peanut butter 125 grams
- 3 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¾ cup oat flour 90 grams
- ¼ cup dark chocolate chips 40 grams
Instructions
- Preheat your oven to 180 degrees Celsius (360 F)
- Place all of your ingredients (excluding the chocolate chips) in a mixing bowl.
- Combine until smooth.
- Stir through the chocolate chips.
- Place spoonfuls onto a baking paper lined tray or cookie sheet.
- Bake at 180 degrees Celsius for 12-15 mins, until the cookies are starting to brown on the edges. s
- Cool the cookies on the cookie sheet.
- Enjoy!
Video
Notes
- I use oat flour for a smoother texture, however this recipe will work with quick cook rolled oats that haven't been blitzed into a flour.
- When I have the oven on to make a dinner, I will often roast extra pumpkin so that I can easily make a sweet rich pumpkin puree for recipes like these cookies, pumpkin muffins or pumpkin pancakes.
- The cookie dough can be quite sticky, if you use damp spoons and have damp hands it will make the pumpkin cookie dough easier to work with.
- If you are a fan of pumpkin spice and would like to incorporate pumpkin pie spice flavor into your cookies add ¼ teaspoon nutmeg, ¼ teaspoon ginger and ½ teaspoon cinnamon to the recipe.
- Store these cookies in an airtight container in a cool place for up to 5 days or freeze for up to four months.
- These are soft chewy pumpkin cookies which makes them a suitable texture for young children. Be sure not to over cook the cookies you should be able to easily squash the cookie with your finger.
- You can skip the chocolate chips if you are making this recipe for a young child.
- Be sure not to use honey as a sweetener if you are making this recipe for a child under one year of age.
- Using oat flour instead of traditional rolled oats in there cookies gives the cookie a soft smooth texture.
- Pumpkin purée: You can use canned, pumpkin baby food or homemade pumpkin purée.
- Peanut butter: This recipe will work with any nut butter or sunflower seed butter is a nut-free alternative.
- Maple syrup: Honey can also be used as a sweetener for children over a year of age. This recipe will also work with brown sugar, coconut sugar or granulated sugar..
- Oat flour: Making homemade oat flour is really easy, you just need rolled oats and a food processor or blender.
- Dark chocolate chips: The chocolate chips are not essential but do add some extra yum factor for older kids. If you need this recipe to be dairy-free be sure to check the ingredient list of your chocolate chips.
Nutrition
Serving: 1cookie | Calories: 66kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.02mg | Sodium: 26mg | Potassium: 72mg | Fiber: 1g | Sugar: 3g | Vitamin A: 795IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.3mg