These spiced pumpkin oatmeal cookies are a wonderful seasonal treat!
Sooo lovely in the afternoon with a hot cup of coffee or tea! With only pure and simple ingredients, they’re perfectly spiced and a little chewy – without any refined sugar, flour, or oil. And a little dab of frosting on top makes them…well, extra delicious.
They freeze well too. Just flash freeze first (because of the soft frosting). Then store these yummy cookies in an air-tight freezer-safe container to enjoy in the days ahead.
FROSTED PUMPKIN SPICE OATMEAL DATE COOKIES
2 ripe bananas, mashed
2 cups rolled oats
1 cup cooked unsweetened canned pumpkin
1/2 cup date syrup
2 teaspoons baking powder
2 teaspoons cinnamon
2 1/2 teaspoons pure vanilla extract
1 teaspoon pumpkin pie spice
1/4 cup natural almond butter
2 tablespoons date syrup
1/2 teaspoon pumpkin pie spice
Preheat oven to 350 degrees.
In a large bowl, mix all cookie batter ingredients until well combined.
Scoop about 3 tablespoons of batter for each cookie onto parchment or silicone-lined baking sheet. Bake for 18 to 20 minutes, or until tops feel firm. Remove cookies from oven and place pan on cooling rack.
While cookies are cooling slightly, prepare frosting. In a small dish, mix together almond butter, date syrup, and pumpkin pie spice. Combine well.
Using a small offset spatula, glaze cookies while still warm, using about 1 teaspoon of the frosting on each one.
Serve cookies warm or at room temperature. Extras flash freeze well.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen