No-Bake Pumpkin Cookies
Ingredients:
- 1 cup rolled oats
- 1/2 cup pumpkin puree
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
- 1/4 cup shredded coconut (optional)
- 1/4 cup chopped pecans or walnuts (optional)
Directions:
1. In a large mixing bowl, combine the pumpkin puree, almond butter, maple syrup, and vanilla extract. Mix well until smooth and creamy.
2. Add the rolled oats, ground cinnamon, nutmeg, ginger, and salt to the wet ingredients. Stir thoroughly to combine.
3. If desired, fold in shredded coconut and chopped nuts for added texture and flavor.
4. Using a spoon or cookie scoop, drop spoonfuls of the mixture onto a parchment-lined baking sheet or tray.
5. Flatten each cookie slightly with the back of the spoon to shape.
6. Refrigerate the cookies for at least 2 hours, or until firm enough to hold their shape.
7. Once set, enjoy immediately or store in an airtight container in the refrigerator for up to 5 days.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 2 hours 15 minutes
Kcal: 150 kcal | Servings: 12 cookies
Tips:
For a sweeter cookie, add a tablespoon more maple syrup or a sprinkle of brown sugar.
Press cookies firmly before refrigerating to help them hold together better.