Spiced Pumpkin & Oatmeal No-Bake Cookies
Nutritional Info
- Servings Per Recipe: 26
- Amount Per Serving
- Calories: 77.4
- Total Fat: 3.0 g
- Cholesterol: 1.4 mg
- Sodium: 69.2 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 1.7 g
- Protein: 1.9 g
View full nutritional breakdown of Spiced Pumpkin & Oatmeal No-Bake Cookies calories by ingredient
Introduction
These no-bakes are more snack than dessert, but equally addictive and a tad more sophisticated in flavor. The pumpkin is deep as I reduced the puree down by half on the stovetop. My chosen way of spicing pumpkin is with a heavy dose of cinnamon elevated with smaller amounts of nutmeg and clove. The aroma of spiced pumpkin immediately fills your home. Sweetness comes in the from sugar and dulce de leche, just think of it as a way to use up the rest of your can after making my other no-bake cookies.Top the cookies off with a bit of fleur de sel for balance and call it fall. Tasters told me these were reminiscent of pumpkin pie mixed with their favorite granola bar. They have that sort of wholesome quality to them. Give my Spiced Pumpkin & Oatmeal No-Bake Cookies a try this fall. These no-bakes are more snack than dessert, but equally addictive and a tad more sophisticated in flavor. The pumpkin is deep as I reduced the puree down by half on the stovetop. My chosen way of spicing pumpkin is with a heavy dose of cinnamon elevated with smaller amounts of nutmeg and clove. The aroma of spiced pumpkin immediately fills your home. Sweetness comes in the from sugar and dulce de leche, just think of it as a way to use up the rest of your can after making my other no-bake cookies.
Top the cookies off with a bit of fleur de sel for balance and call it fall. Tasters told me these were reminiscent of pumpkin pie mixed with their favorite granola bar. They have that sort of wholesome quality to them. Give my Spiced Pumpkin & Oatmeal No-Bake Cookies a try this fall.
Number of Servings: 26
Ingredients
-
1 c. pumpkin puree
2 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. clove
1/4 c. brown sugar
1/4 c. splenda
1/2 c. evaporated milk
4 TB. earth balance (or sub. butter)
1/2 c. unsweeted vanilla almond milk (or milk)
2 tsp. vanilla extract
1/2 tsp salt (+ more for topping, optional)
3 c. oats
Directions
Combine pumpkin puree and spices in saucepan over medium heat. Bring to a slow boil then reduce to low. Let cook and reduce on stovetop until mixture is about 1/2 cup. Add sugars, dulce de leche, butter and milk and cook until mixture comes to a boil, bring to low heat. Stir until smooth, making sure sugar is fully dissolved. Add vanilla extract and fleur de selt, mix until combined. Stir in oats, one cup at a time until completely coated in pumpkin mixture.
Place 2 tablespoon-sized balls onto parchment paper and sprinkle with fleur de sel. Let come to room temperature for about an hour before serving or place in refrigerator or freezer until cool
Serving Size: Makes about 3 dozen cookies (2TB each)
Place 2 tablespoon-sized balls onto parchment paper and sprinkle with fleur de sel. Let come to room temperature for about an hour before serving or place in refrigerator or freezer until cool
Serving Size: Makes about 3 dozen cookies (2TB each)