Pumpkin everything makes me happy. I love decorating the inside and outside of my house with pumpkins, I love cooking with pumpkin and I love even more eating pumpkin. Just gimme all the pumpkin, folks! But let’s keep this pumpkin post short and sweet, shall we?
I’m willing to bet I’m not the only mother in the world that has a toddler who loves to eat, especially when it comes to snacks. Am I right, moms?! All day long she’s asking for food and I can barely keep up with her growing appetite. While I of course always have the store-bought staples of gold fish and pirates booty on hand, I try my hardest to have healthy snacks in the house, preferably homemade.
Luckily, my kid seems to love pumpkin as much as I do, especially when in the form of a cookie. So if you’re like the Parke’s and love pumpkin as much as we do, and you’re looking for a quick an easy recipe that’s delicious and healthier than store-bought cookies, give these babies a whirl. And if you have about 5 minutes check out my video to watch my step by step instructions on how my daughter and I make them.
- 1 can pumpkin puree (not pumpkin pie filling)
- 2 cups rolled oats
- 1 egg
- 1/2 cup honey
- 1/4 cup smooth peanut butter
- 1/3 cup flax chia blend (optional)
- 1 tsp baking powder
- 1 tbsp melted coconut oil
- 1 cup raisins or mini chocolate chips
- Cinnamon (to taste)
- Nutmug (to taste)
- Cloves (to taste)
- coconut oil cooking spray or parchment paper
- Preheat Oven to 350
- Toss all ingredients into a bowl and mix well
- Spray baking sheet with cooking oil or line with parchment paper
- Form batter into cookies
- Bake for about 25 minutes or until firm