With fall starting, I decided to come up with some decadent pumpkin recipes. As most of you know, I love almost everything pumpkin, so what could better than a delicious pumpkin treat that is healthy?? These pumpkin cookies have no sugar in them, so I use honey to get that natural sweetness. They have very little fat (only 2 tablespoons of oil) and consist of rolled oats instead of flour. You could easily swap out the rolled oats for gluten free ones if you would like the make this recipe gluten free! These cookies have a chewy, cake-like texture and have the perfect amount of sweetness. I love the maple drizzle on top which adds such a warmth to these cookies with the maple syrup, and leaves them pretty enough to keep on display! With little guilt and all the pleasure, why not keep these treats around the kitchen all fall long??
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Prep Time:
40m
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Cook Time:
15m
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Total Time:
55m
Ingredients
for the Cookies:
- 2 c of oats
- 1 egg
- 2 tbsp. vegetable oil
- 1 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 1/8 tsp. salt
- 1/2 c honey
- 1/2 c pumpkin puree
- 1 1/2 tsp. baking powder
for the Maple Glaze:
- 2 c confectioners sugar
- 1 tbsp. maple syrup
- 1 tsp. vanilla extract
- splash of milk (about 1 to 2 tablespoons)
Instructions
- Preheat the oven to 325 degrees.
- Mix together the egg, oil, vanilla, and honey all together. Once incorporated add in the oats, salt, baking powder, and pumpkin.
- Chill the dough for 30 minutes.
- Bake for 12 to 15 minutes. The dough may not look cooked but it will be once it sits out. You do not want to over bake these cookies or they will turn out tough! They should be chewy and with a cake-like texture.
- While the cookies are baking whisk together the powered sugar, maple syrup, vanilla, and milk. You should have a drizzling consistency. If the glaze seems too thick you can add more milk, and if it seems too runny you an add more sugar.
- Once the cookies have come out of the oven, drizzle with the maple glaze.
xo, Rachel
