Hello, wonderful friends. Has this week been as much a struggle for you as it has for me? Living so far north, the time change means it’s dark when I wake up, making it much more difficult to get moving. Here’s hoping next week is easier!
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Who else is with me right now and just can’t get enough pumpkin? I am craving it in every way. Beer (obvs), sweets I usually stay away from, coffee, carbs, you name it. I love this time of year for so many reasons, and pumpkin is a big part of my excitement. Now if the temperature would drop a little in South Florida so it would feel like fall, things would be great.
I love experimenting with adding pumpkin in different ways during this eight- to 10-week window where it’s not only accepted but encouraged and possibly even obligated to have pumpkin touch everything. Since I had some overripe bananas to use, I thought I would work them into a cookie. A natural, vegan, gluten free sweet treat is totally my kind of comfort food. And this recipe is a snap to make with just a few ingredients.
Banana, pumpkin, oatmeal and cinnamon. That’s it!
Bananas and pumpkin is a lot of moisture, so I added some oats and cinnamon for flavor. Because of the moisture, it creates a soft cookie, almost breakfast cookie/bar like, but still sweet and satisfying. Add a handful of walnuts, and you have some great texture. If you prefer something a little sweeter, I think these pumpkin snickerdoodles with their cinnamon or pumpkin chocolate chip cookies would be perf.
What pumpkin foods are you eating now? I think I might need to make a parfait, so you might be seeing that in this spot soon!
Pumpkin oatmeal cookies
Makes about 8 cookies
1 overripe banana
1/2 cup pumpkin puree
1 cup oats
1 teaspoon cinnamon
Optional: A handful of chocolate chips or walnuts, maybe some shredded coconut
Preheat the oven to 350°.
In a large bowl, mash the banana.
Mix in the rest of the ingredients until combined. If the mixture seems too wet, add some more oats. If it seems too dry, add more pumpkin or banana.
Form the mix into eight cookies.
Bake for 20 minutes. If the cookies are still sticky, bake for 5-10 more minutes.