Pumpkin Oatmeal Cookies

by Faith Dearmond, Culinary Educator

I put this recipe together today (with some help from my two year old!) and am passing it along to you!  I have an upcoming "All Things Pumpkin" cooking class coming up and wanted to give you all a feel for the type of food/recipes that I like to present - healthy but fun and user friendly!  This recipe is kid friendly also - simple to mix and combine and I left eggs out of the batter because if Ben is helping he's going to want to sample each step along the way!

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My "All Things Pumpkin" Cooking Class will be held at Livewell - Newburgh on October 18, 2016 at 6PM.  Learn to make a pumpkin spice sauce that is great in coffee and smoothies, fall harvest chili, and sunflower seed bars. Not only will you learn the tricks of the trade of pumpkin cooking, you will sample all of the recipes and take home all of these scrumptious recipes to enjoy at home!  The cost is $49 per person, and you can reserve your spot online at www.mylivewellonline.com/worshops or call 855-843-3539.  

Pumpkin Oatmeal Cookies
1 c almond butter
3/4 c pumpkin purée
1/4 c organic unsalted butter, softened
1 c coconut sugar or 1/2 c brown sugar, 1/2 c granulated sugar
1 x 5.3 oz Greek yogurt container
1 t vanilla extract
3 c oats
1/2 c almond flour
1 1/2 t baking soda
1/4 t salt

Optional mix ins: I made half batch with 1/2 t pumpkin pie spice and 1/2 c pumpkin seeds and half the batch with 1/2 c mini chips and no spice

Preheat oven to 350 degrees.
Beat together almond butter, pumpkin, butter, sugar, yogurt and vanilla until creamy and slightly fluffy. Combine dry ingredients in a separate bowl and then stir into wet ingredients. Use an ice cream scoop (about 2 tablespoons rounded) and place on parchment lined cookie sheet, flatten slightly and bake 12-14 minutes.

Yield: Ice cream scoop size made 30 cookies