When the cold weather rolls in, it’s hard to resist hopping on the pumpkin spice bandwagon. Unfortunately, pumpkin and spices usually go hand-in-hand with refined sugars and flours. It’s not exactly what we need during a season that’s already full of overindulgence. Luckily, these Pumpkin Cookies are here to save the day: they’re just sweet enough to satisfy your pumpkin cravings, without sending your blood sugar through the roof.
These Pumpkin Cookies are healthier than your standard cookie because they use oats and almond flour as the base, as opposed to white flour. The cookie batter is also oil-free. We do recommend using a non-stick spray on your cookie sheet (to prevent sticking), but it’s a far cry from the butter that usually lurks in your standard cookie. To completely eliminate oil, you could use parchment paper to line your baking sheet instead.
This recipe is gluten-free, thanks to the almond flour and oats. However, if you have a gluten sensitivity/allergy, make sure the oats you buy are “certified gluten-free”. Oats are often processed alongside gluten-containing grains, so brands will specifically label their oats if there’s no risk of cross-contamination.
With old-fashioned rolled oats and a spice blend that includes ground clove, ginger, and pumpkin puree, these Pumpkin Cookies are out of this world good.
- Nonstick cooking spray
- 1½ cups old-fashioned rolled oats
- ⅔ cup almond flour
- 1 tsp. ground cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. ground ginger
- ¼ tsp. sea salt (or Himalayan salt)
- 1 large egg, lightly beaten
- 1¼ cups pumpkin puree
- ⅓ cup maple syrup
- ¼ cup chopped raw pecans (optional)
- 24 pecan halves
Preheat oven for 350° F.
Lightly coat two baking sheets with spray. Set aside.
Combine oats, almond flour, cinnamon, cloves, ginger, and salt in a medium bowl; mix well. Set aside.
Combine egg, pumpkin, and maple syrup in a large bowl; mix well.
Add flour mixture and chopped pecans to pumpkin mixture; mix until blended.
Drop by rounded Tbsp. onto prepared baking sheet; flatten cookies with a spatula. Top each cookie with a pecan half.
Bake for 14 to 15 minutes or until firm.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Watch Tony Horton make his version of this pumpkin cookie recipe.
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