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Pumpkin PB Oatmeal Cookies

  • anita1032
  • Dec 9, 2021
  • 2 min read

Melissa Halas, MA, RDN, CDE | SuperKids Nutrition

Nothing beats a cookie that tastes great and is jam-packed with healthy nutrients. Peanut butter and pumpkin offer a good source of healthy fats and beta-carotene. But these aren’t just ordinary peanut butter cookies. Throw in some oats loaded with beta-glucan (a type of soluble fiber important for gut health that may play a role in immunity) and now you have something sweet and crunchy! Enjoy them as a snack in the right portion size. This recipe can also be enjoyed by those that are gluten-free or dairy-free.


Makes: 18 Cookies

Serving size: 2 cookies

Prep Time: 20 minutes Cook Time: 20 minutes


Ingredients

  • 2 large eggs

  • 1 cup quick-cooking oats

  • 1 cup natural peanut butter (mixed very well, at room temperature)

  • ½ cup pumpkin puree

  • 3/4 cup coconut sugar

  • 1 tbsp maple syrup

  • 1 tsp pumpkin pie spice (or ¼ tsp each of cinnamon, nutmeg, allspice, & ground cloves)

  • 1 tsp baking soda

  • ½ tsp baking powder

  • 1 tsp salt

  • 1 tsp vanilla extract

  • Optional mix-in: dark chocolate chips

Directions

  1. Line a baking sheet with aluminum foil, parchment paper, or silicone baking mat.

  2. In a large bowl, whisk peanut butter and sugar until smooth and a little fluffy.

  3. Add eggs, pumpkin, vanilla, and maple syrup and mix until well-combined.

  4. In a separate bowl, mix dry oats, baking soda, baking powder, spices, and salt until well combined.

  5. Add dry ingredients into peanut butter mixture and stir well. Mix in optional add-ins

  6. Preheat oven to 350°F while the batter thickens for a few minutes (note: it may seem a little runnier than a typical cookie dough at this point, but it will still cook up as cookies!)

  7. Using an ice cream scooper or spoon, place spoonful of mixture onto the baking sheet, about 1” space apart.

  8. Set baking sheet in the oven for 20 minutes, or until cookies are just firm and lightly browned. Let cool and enjoy!



Melissa Halas, MA, RDN, CDE, is CEO of SuperKids Nutrition and creator of the Super Crew. She's a nationally recognized Registered Dietitian specializing in pediatrics, sports, and plant-based nutrition. Check out her books that promote plant-based eating for both children and adults, including The Plant-Based Boost, Nutrition Solutions for Athletes and Exercise Enthusiasts, The Plant-Based Boost Cookbook, 100+ Recipes for Athletes and Exercise Enthusiasts, The Super Crew’s Breakfast Cookbook for Kids, 50 Tasty Recipes + 100 Fun Nutrition Activities, and Healthy Eating for Families, The Ultimate Nutrition Guide for Kids, Parents, and Educators (in English and Spanish). Shop her books here.


Contact Melissa.



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