3 Ingredient Pumpkin Cookies (No Cake Mix!)
We’re excited to welcome back Elizabeth as our guest blogger of the day. You may remember that she shared this really adorable play food felt set :). Today she’s sharing one of her family’s loved cookie recipes.
Though I typically reserve pumpkin fare for autumn alone, we often have these cookies on hand all year round because 1) they are actually pretty healthy (we regularly eat them for breakfast), 2) they are extremely fast, easy, and kid-friendly to make, and 3) they taste great as is, but “customizing” them with mix-ins makes them even better.
Now, they aren’t the prettiest cookies, but you probably won’t have to look at them for long anyway because they disappear fast. I was inspired to make these after trying out the 2-ingredient banana cookies from The Burlap Bag, which we thoroughly enjoyed, but discovered soon after that our toddler has a possible intolerance to bananas (sad!), so I wanted to find a way to keep simple, healthy cookies on hand without bananas… these 3-ingredient pumpkin cookies saved the day.
These are just a tad sweet, but the beauty of egg-free cookie batter is that you can taste as you go and add more syrup or mix-ins to suit your personal taste. I have halved and doubled this recipe with no issue. The end result is a rather sturdy cookie–drier on the outside, chewier on the inside–almost a baked oatmeal consistency. We really enjoy them and hope you will, too.
2 cups quick cooking oats (regular rolled oats will work, but you will have a “chunkier” result)
1 cup pumpkin puree
1/4 cup pure maple syrup
Mix ins are totally optional… we sometimes do some or all of the following: cinnamon, chia seeds, honey, coconut. Other mix ins that we have not tried, but would also be yummy are chocolate chips, flax seeds, nuts, dried fruit, etc.
Preheat oven to 350 degrees and line a cookie sheet with parchment paper (or lightly grease the cookie sheet). Mix the first 3 ingredients. If you’re adding mix-ins, blend them in at anytime. Drop cookies on to parchment in approximately tablespoon-sized mounds, flatten mounds slightly (these cookies do not spread out at all). Bake for 10 minutes. Yields 30-35 small cookies.
When my toddler helps make these cookies, I simply measure out the ingredients in to small bowls ahead of time, and we usually skip the mix-ins to keep things extra simple. She likes to dump, stir, and make the batter plop on to the cookie sheet–I usually don’t bother flattening the cookies when she helps and they still come out just fine with an extra minute or two of baking time.