Ingredients

The following ingredients have 4 Servings
  • 3/4 cup canned 100% pure pumpkin
  • 4 cups quick oats
  • 1 pinch salt
  • 1/2 cup dry roasted pepitas (pumpkin seeds)
  • 1/2 cup raisins
  • 2 tablespoons chia seeds
  • 1 cup creamy peanut butter (reduced fat, or other nut butter of your choice)
  • 1 cup sugar-free syrup ((or use honey, agave or maple syrup))
  • 1 tablespoon pumpkin spice
  • 1 tablespoon fat-free milk
  • 1 teaspoon espresso or instant coffee

Instruction

  • Line a large baking sheet with parchment paper and set aside.
  • In a large mixing bowl, combine the canned pumpkin, oats, salt, pepitas, raisins, and chia seeds. Set mixture aside.
  • In a microwave safe bowl, combine the peanut butter, syrup, pumpkin spice, milk, and coffee together; then heat mixture in the microwave for about 90 seconds or until peanut has melted. Stir well until obtaining a homogeneous mixture. Pour into the pumpkin-oat mixture and mix until fully combined.
  • Scoop about 2 Tablespoons of the cookie mixture, form into a golf sized ball, and place on lined baking sheet. Press firmly into a cookie shape. Repeat process to form other cookies. Refrigerate for 20-30 minutes or until firm. If desired, drizzle cookies with a mixture of melted white chocolate chips and a dash of pumpkin spice.