Who’s planning to do some Sunday baking?! I AM!
If you weren’t planning on it, then I might try to change your mind. Seriously, your Sunday needs these pumpkin cookies! Don’t worry, they’re also healthy. I made them with spelt flour, dates, pumpkin puree, oats and more delicious ingredients and spices. I honestly eat them for a morning snack every morning at work and they definitely help me get through my early shifts. That and coffee of course.
Also, this is the best cookie dough I’ve ever tasted. Better than any sugar-filled cookie dough. I actually made this recipe this morning and left half of the batch uncooked in the fridge… and no I’m not planning to cook them later. I’m planning to do the same thing I did last time and eat it by the spoon. On the couch. While watching Netflix.
I suggest you do the same.
If you do decide to cook them though, try adding a drizzle of dark (or unsweetened) chocolate and a sprinkle of pepita seeds. They’re delicious on their own, but I like to change it up once in a while. And chocolate makes everything better. Right?!
I really hope that you try these. They’re probably (definitely) my favorite recipe on the blog until now. Healthy gooey and sweet cookies filled with fall spices… How can you say no to that?!
Spelt Oatmeal Pumpkin Cookies
- 1 1/4 cup Medjool dates, pitted
- 1 cup pure pumpkin puree
- 1/4 cup coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1 1/2 cups spelt flour (white or whole grain)
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 2 teaspoons cinnamon, ground
- 1/2 teaspoon nutmeg, ground
- 1/2 teaspoon cardamom, ground
- 1/2 teaspoon ginger, ground
- 1/4 teaspoon fine grain sea salt
- Pepita seeds, for topping (optional)
- 2 tablespoons unsweetened or dark chocolate
- 1/2 teaspoon coconut oil (for melting)
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- In a food processor, blend dates, pumpkin puree, melted coconut oil and vanilla until smooth. Set aside.
- In a large bowl, mix together your flour, oats, baking soda, cinnamon, nutmeg, cardamom, ginger and salt.
- Add your pumpkin/date mixture to the bowl with your dry ingredients. Knead the dough with your hands until it all comes together.
- Shape the dough into 18 cookies, about 1/8 cup each. Place on the prepared sheet. They don't spread a lot, so don't worry about putting them too close to one another.
- Bake for 8-10 minutes. Let them cool for 5 minutes before eating (if you can wait that long)!
- Let them cool completely before adding the chocolate drizzle. Simply heat the chocolate and coconut oil in a small saucepan over low heat or in the microwave until completely melted. Drizzle on top of the cookies and top with a few pepita seeds (optional).
A little side note: Not only do I love baking during fall, but I LOVE hiking! If you follow me on Snapchat (unsweetenedcaro) or watch my stories on Instagram, you probably notice that I go hiking almost everyday. It’s by far my favorite workout and I enjoy it even more when the leaves are changing. Here are a few pictures from my fall hikes. Hope you’re all enjoying this beautiful season!
If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!