Pumpkin oatmeal cookies {vegan + wheat free}

It is pumpkin season. I don't usually make many pumpkin recipes, because I am terribly lazy when it comes to buying (and carrying home), cutting up and cooking pumpkin. Tinned pumpkin is available in the UK, but it is generally imported from the US and thus quite expensive. All in all, pumpkin and I do not spend much time together in the kitchen.

This week, though, Tesco had tinned pumpkin on special. I picked up a tin and was pleased to use some of it for these biscuits - or cookies as I have termed them, building on the American tinned pumpkin theme.

These are minimally sweetened but sweet enough to taste like a cookie. They have a short ingredient list and banana rounds out the pumpkin to balance fruit with vegetable. They taste comforting and autumnal, and you can make them in under half an hour. I was very pleased with the result and recommend them to you wholeheartedly.

Pumpkin oatmeal cookies

Tasting of pumpkin spice, these chewy cookies are delicious warm from the oven or after cooling

Makes 16 or so medium-large cookies

Author: Adapted from the pumpkin banana oatmeal cookies on Family Food on the Table

Print recipe

Ingredients

1-1/2 cups rolled oats

1/2 tsp baking powder

1 tsp mixed spice / pumpkin pie spice

1 medium ripe banana, mashed

1/2 cup mashed pumpkin (tinned or home prepared)

3 tbsp peanut butter

1 tbsp golden or maple syrup

1 tsp vanilla essence

Method

Preheat your oven to 175'C (350'F) and line a baking tray with non-stick paper.

Combine the oats, baking powder and spice in a large mixing bowl. Stir in the mashed banana, mashed pumpkin, peanut butter, syrup and vanilla, ensuring all ingredients are fully mixed.

Use your hands to shape approximately 16 cookies, spaced evenly on a large baking tray. Bake for 15-18 minutes or until golden and just firm to the touch (they will still be soft inside). Allow to cool before removing from the baking tray.

Are you a fan of baking with pumpkin?

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