5-Ingredient Pumpkin Cookies Recipe

If you're looking for a healthy and delicious treat that's easy to make and perfect year-round, these 5-ingredient pumpkin cookies are just what you need. They are made with simple and wholesome ingredients like pumpkin puree, oats, almond butter, maple syrup, and pumpkin pie spice and they only take 5 minutes to mix before popping into the oven. Wellness coach and recipe developer Miriam Hahn brings us this recipe and says, "These cookies are soft and chewy and full of warm and cozy flavors that will satisfy your sweet tooth without compromising your health goals. They make a great grab-and-go breakfast cookie, an after-school snack, or night-time dessert after dinner. If you want to get a little fancier, you can even add in some chocolate chips. Because you can buy pumpkin puree year-round there's no reason not to whip up a batch of these tasty cookies any time of year." So grab an apron, and let's get baking!

To make this recipe we'll of course need some pumpkin puree, along with some almond butter, maple syrup, rolled oats, and pumpkin pie spice. "You can substitute any type of nut butter here if you prefer and if you have a nut allergy, you can use sunflower seed butter. I like to use organic rolled oats because oats typically are heavily sprayed with pesticides and if you eat gluten free, just make sure to buy gluten free oats," Hahn explains.

Let's get the oven preheated to 350 F. Then pull out a large bowl and combine the pumpkin puree, almond butter, and maple syrup. "If your almond butter is on the hard side, this might take a few minutes to get this mixture smooth," Hahn remarks. Add in the oats and pumpkin pie spice and stir again. If you want to add chocolate chips, fold them in last.

Grab a large baking sheet and line it with parchment paper or a silicone mat. We're going to use about ¼ cup of dough for each cookie. If you have a cookie scoop, this step will be a snap. Scoop out 12 cookies. Since the batter is thick, they won't spread much during cooking time, so you can smooth them out and pat them down a bit with wet fingers.

Now it's time to pop these beauties into the oven and bake for 12 minutes. When they're done, transfer them to a cooling rack and let them cool for about 10 minutes. The cookies are ready to serve. They pair great with a cup of coffee or tea. "I like to store the cookies in the fridge, and they'll last for well over a week but mine go quick. I usually like to double the batch so there's no fighting over the last one," Hahn shares.