Pumpkin Spice Cookies

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Mmmm, the season of pumpkin!  I love pumpkin cookies, cakes, pies, muffins, cheesecake and bars, pumpkin soup, pumpkin veggie burgers, pumpkin in a stir fry, pumpkin smoothies, pumpkin ice cream, pumpkin beer, pumpkin tea and coffee, pumpkin pancakes and waffles, pumpkin ravioli, pumpkin dip, pumpkin risotto, pasta with pumpkin cream sauce, pumpkin hummus….pretty much anything pumpkin!  What’s even better, is converting all of these delicious pumpkin recipes into vegan and healthy recipes so I can enjoy all things pumpkin without an ounce of guilt.

Once Halloween was over and the decorations were coming down, I looked at the big, beautiful pumpkin in the front yard and decided that it would be such a waste to just throw it away.  After all, pumpkins are low in fat, high in antioxidants, a great source of vitamins A, C, and E, high in fiber and simply delicious.  So I washed it off, scooped out all the seeds (for roasting later), cut it into big chunks and roasted it for about 1.5 hours.  Then after it cooled I cut off the outer skin/rind and threw it in the food processor.  This made lots and lots of pumpkin puree that I froze in 1 to 2 cup amounts in freezer bags so I will be able to make lots of pumpkin recipes all winter.

Try these easy pumpkin spice cookies that are gluten-free, have no added sugar, nothing processed and are so delicious.

INGREDIENTS

2 cups gluten-free oats, divided in half
1 cup pumpkin puree (you can use canned pumpkin)
3/4 cup sliced or chopped raw almonds
18 dates, pitted
1 cup unsweetened almond milk
1 teaspoon vanilla
1 teaspoon nutmeg
1/2 teaspoon ground ginger
2 teaspoons cinnamon

DIRECTIONS

Put the dates in a bowl with the almond milk and let sit to soften for about 30 minutes.

Meanwhile, put 1 cup of oats in the food processor and process into a fine powder.  Add the almonds and pulse to cut into pieces.  Put this in a large bowl and add the other cup of oats and all the spices except the vanilla.

Preheat the oven to 350 degrees.

Put the dates with milk in the food processor and add the vanilla.  Blend well and then add to the dry ingredients.

Add the pumpkin and stir well.  Scoop rounded spoonfuls onto a baking sheet and bake for 15-20 minutes.  Let cool about 10 minutes.

Makes approximately 1 1/2 to 2 dozen cookies.

Enjoy!

-Kristen
Choosing healthy living over dying 🙂

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