Ingredients
– 1 cup canned pumpkin puree
– 1/2 cup almond butter (or peanut butter)
– 1/3 cup maple syrup
– 2 teaspoons pumpkin pie spice
– 1 teaspoon vanilla extract
– 2 cups quick oats
– 1/2 cup shredded coconut (optional)
– A pinch of salt
Equipment Needed
– Mixing bowl
– Spoon or spatula
– Baking sheet
– Parchment paper
– Measuring cups and spoons
Step-by-Step Instructions
To get started on these delightful cookies, I first combined the canned pumpkin puree, almond butter, and maple syrup in a mixing bowl. The bright orange color of the pumpkin mingling with the creamy almond butter is such a warm invitation to fall vibes! Once those ingredients are well mixed, I added in the pumpkin pie spice and vanilla extract. The aroma that fills my kitchen at this stage is simply heavenly, reminding me of all my favorite pumpkin treats! (See the next page below to continue steps…)