The flavor of these chewy, soft oatmeal cookies is similar to that of pumpkin pie. There are just three ingredients needed, and none of them use butter, eggs, or wheat. You can have the cookies for breakfast, a snack, or dessert. They store well.
At the beginning of 2024, I will like and want foods with a pumpkin taste. All the tastes of pumpkin pie are there in these less sweet and simpler-to-make oatmeal cookies.
How to Make This Pumpkin Pie Oatmeal Cookies
- 1/2 cup (128 g) canned pumpkin pie mix
- 1/4 cup (64 g) natural peanut butter
- 1/2 cup + 2 tbsp (57 g) quick oats
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
- Add pumpkin and peanut butter to a large mixing bowl. Whisk until the ingredients are fully mixed and the mixture is uniform in color. Add in oats and stir until they are evenly mixed in. Adding the oats should thicken the mixture. It will look like a thick batter rather than traditional cookie dough. If adding any mix-ins, add them in now.
- Use a 1.5 tbsp cookie scoop to scoop cookie dough and place onto prepared baking sheet, spacing cookies 1.5 inches apart.
- Use the back of a metal spoon to flatten dough until they are thick round disks. Smooth and round the edges of the disks if needed. The cookies will not spread much during baking, so shape the cookies how you want the final outcome to be.
- Bake cookies for about 12-15 minutes or until done. Let cookies cool before removing and eating. Store cookies in an airtight container in the fridge or freezer.
The cookies are only very lightly sweetened. If you prefer sweeter cookies you can add sweet mix-ins like chocolate chips. You can also add sugar or syrup to the cookie batter.
Make sure to use natural peanut butter with no added oils
serving: 1cookie, calories: 72kcal, carbohydrates: 9g, protein: 2g, fat: 3g, saturated fat: 1g, sodium: 13mg, fiber: 1g, sugar: 3g, net carbs: 8