Celebrate Autumn with Pumpkin Cookies
Fall is almost here and you know what that means — it’s the season of pumpkin flavored everything! Admittedly, I’m not usually on the pumpkin bandwagon unless it’s slathered in cream cheese frosting, but these cookies are the exception. No cream cheese needed (but feel free to include it if you want). Made with oat flour and moistened with canned pumpkin and applesauce, the texture is more like a brownie or muffin than a cookie, which isn’t a bad thing if cancer treatment has made your mouth dry or sore or if it hurts to swallow.
The orange color of pumpkin (or squash, sweet potatoes, carrots, etc.) indicates it’s high in beta carotene. When it is consumed, our bodies convert it to vitamin A, an important fat-soluble vitamin. Vitamin A helps maintain our eye health, specifically our night vision, and keeps helps our skin and immune systems running their best. Just one ½ cup serving size of pumpkin provides well over 100% the recommended daily intake (RDA).
Now that you know some of the nutrition benefits of canned pumpkin, use up the remainder of canned pumpkin from this recipe in oatmeal, waffle or pancake mix, yogurt or smoothies. If you’re feeling extra creative, chili or macaroni and cheese recipes with pumpkin can be found online for a more savory option.
Pumpkin Cookies
Ingredients
- 1¼ cup oat flour
- ¾ cup sugar
- ½ tsp. cinnamon
- ½ tsp. pumpkin pie spice
- ¼ tsp. salt
- ½ tsp. baking soda
- ½ tsp. baking powder
- ¼ cup applesauce
- ½ cup canned pumpkin
- 1 egg white
- ½ cup mini chocolate chips for topping, optional
Directions
- Preheat oven to 350 degrees
- Mix dry ingredients in large bowl
- Create a well in dry ingredients and add in wet ingredients
- Mix until blended
- Scoop dough onto baking sheet
- Flatten slightly with fork
- Sprinkle with chocolate chips (optional)
- Bake 10-12 minutes or until set
Nutrition
Makes 2 dozen
Calories: 75 calories
Carbs: 14 g
Protein: 1.5 g
Fat: 2 g