Day One: Homemade Pumpkin Puree
Day Two: Pumpkin Butter
I have to say, today’s two-ingredient pumpkin cookies are inspired by all those other two-ingredient cookie recipes out there. You know the ones, the banana and oat cookies, or the coconut and banana cookies. All natural ingredients with no additional fillers! Plus, you can add in all the mix-ins you like to make the cookies your own.
When I was planning pumpkin week, I wrote down a bunch of recipes I thought would be fun to share. Pumpkin pie, pumpkin mousse, pumpkin cookies, you name it. The idea of the two-ingredient pumpkin cookies came to me after I made some coconut and banana cookies (yet to be posted.) The pumpkin puree reminded me a lot of mushed bananas when it came to texture, so I figured these cookies would work perfectly! Once in the oven, they continued to hold their shape and I knew I was onto something good! Now, my daughter loved them. I thought, “meh, pumpkin isn’t my thing.” However, maybe the pumpkin lovers would enjoy them! So I played around a bit more and added some mix-ins, and bam! I sure thought they tasted like two-ingredient pumpkin pie cookies! Healthy, tasty, and very, very simple. Use homemade pumpkin puree or the store-bought, but be sure to adjust the oats accordingly as sometimes I find the homemade puree more liquidity then the store-bought.
- ¼ cup pumpkin puree
- ¼ cup oats
- ½ tsp. pumpkin spice (optional but probably necessary for that pumpkin pie flavour!)
- Alternative Mix-In Recipe:
- ¼ cup pumpkin puree
- ¼ cup oats
- 2 small boxes of raisins
- 2 tsp. brown sugar
- ½ tsp. pumpkin spice
- Preheat oven to 350F.
- For the bare-minimum two ingredient cookie, mix together the pumpkin puree and oats. If you find the mixture is very loose, add more oats, but you also don't want to add too much. Add in the pumpkin spice (whether homemade or store-bought.)
- Measure out one tablespoon-sized portions and place onto a baking sheet lined with parchment paper. Pop into the oven and bake for 10 minutes.
- Remove from oven and allow to cool for at least 5 minutes on the tray before transferring to a cooling rack (may need them to sit a bit longer on the sheet if they seem to stick.)
- Recipe 2:
- For a creative approach, place the oats into a food processor. Puree until almost flour-like in texture (oat flour.) Mix together the oats, puree, raisins, brown sugar, and pumpkin spice. Follow the cooking instructions stated above.
I thought raisins paired nicely with the pumpkin, but feel free to add in chocolate chips. Or maybe some nuts for added texture. Or drizzled with caramel sauce… Maybe I am going too far, but if you make these cookies, be sure to comment what mix-ins you added! I found the sugar was delightful in these cookies, however, I know many are looking for clean-eating recipes and adding sugar is not on their agenda. Maple syrup would be a good additive, and the cookies would still remain vegan.
The batch above only makes 8 cookies, so if you need a lot, be sure to double or even triple the recipe. I made small batches because I wasn’t sure how they would turn out, and since we are not big pumpkin fans, I didn’t want a ton of cookies hanging out in my refrigerator. So far though, Girlie has been enjoying them and I have no problem giving her a couple when she asks for “cookies.” She thinks she is getting away with murder, while I know she is really eating healthy!