Ingredients:

  • 1 cup (240g) pumpkin puree (canned or fresh)
  • 1/2 cup (100g) coconut sugar (or brown sugar)
  • 1/3 cup (80ml) unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (135g) rolled oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
  • 1/2 cup (75g) dark chocolate chips or nuts (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine pumpkin puree, coconut sugar, applesauce, and vanilla extract. Whisk until smooth.
  3. In a separate bowl, mix together rolled oats, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
  4. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Stir in dark chocolate chips or nuts if using.
  6. Using a cookie scoop or spoon, drop tablespoon-sized balls of dough onto a parchment-lined baking sheet.
  7. Bake in preheated oven for 12-15 minutes or until edges are lightly golden.
  8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.