How about something simple to make, using wonderful canned pumpkin? These delicious cookies are easy to make, and little hands can help!
Winter squash, which includes pumpkin, acorn, butternut and spaghetti squash are very nutritious and readily available during the fall and winter. The hardest thing about them is cutting them and the easiest is finding them canned or frozen!
Any type you choose to use are packed with Fiber, Vitamin A, Vitamin C, B Vitamins, Potassium, Manganese, and they are low in calories with just 80 in one cup. This recipe is also gluten free and so easy the whole family can help!
Very Easy and Healthy — Pumpkin Peanut Butter Cookies
Ingredients
- 1 cup pumpkin puree.
- 2 cups quick oats.
- 1/4 cup pure maple syrup.
- 1/2 cup natural peanut butter (no stir or natural that needs to be stirred, can also use almond butter).
- 1/4 teaspoon each of cinnamon, ginger, nutmeg and allspice OR 1 teaspoon pumpkin pie spice.
- 1/4 cup chocolate chips, nuts or raisins (optional).
Directions
- Preheat oven to 350 degrees, oil cookie sheet with non-stick spray.
- Mix pumpkin, oats, syrup, peanut butter and spices together, mixing thoroughly to combine.
- Fold in chips/nuts/raisins.
- Wet hand and form dough into balls of about 1 Tablespoon each.
- Place on cookie sheet and flatten.
- Bake for 12-15 minutes or until golden.
Servings: 18, Serving size: 1 cookie Nutrition Information per serving:
Calories 95, Fat 4.2g, Sodium 3g, Carbohydrates 11.5g, Fiber 1.8g, Protein 3.6g