Pumpkins Gone Wild!

I currently live without a TV and at times I am very grateful for this. Tonight was one of those times. To unwind after a long day of work and class, I ate my dinner while getting caught up on the Facebook. Post after post was about this debate. I had yet to catch any of the debates, so I decided to tune into cnn.com. Wow. Big mistake. After a few minutes I was in need of foods from the top of the pyramid. I’ve been wanting to try out a pumpkin cookie recipe and dabbled with two recipes. The first is a plain pumpkin oatmeal chocolate chip and the second is a maple chocolate pumpkin. Enjoy!

Pumpkin Oatmeal Chocolate Chip


  • 1 1/4 c rolled oats
  • 1 1/4 c whole wheat
  • 1 c sugar
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tbls baking powder
  • 1/3 c water + 1 tsp flax seeds + 1 tsp chia seeds (flax/chia egg)
  • 1 tsp vanilla extract
  • 1 c pumpkin puree
  • 1 tsp apple cider vinegar
  • 2 tbls canola oil
  • 3/4 c vegan chocolate chips


  1. Preheat oven to 375 F
  2. Combine oats through baking powder
  3. Make the flax/chia egg
  4. Stir wet ingredients together, adding in flax/chia egg
  5. Add wet into dry. Fold in chocolate chips
  6. Let cookie mixture firm up in the fridge for 15 minutes (I usually let the oven preheat during this time)
  7. Form into tablespoon sized balls and cook for 12-15 minutes

Maple Chocolate Pumpkin Cookie

(I basically halved the recipe above – to utilize one can of pumpkin, and added in cocoa)


  • 1/2 c whole wheat flour
  • 1/2 c oats
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tbls baking powder
  • 1/4 c cocoa powder
  • 1/6 cup water + 1 tsp chia
  • 1/2 tsp vanilla extract
  • 1 tsp maple extract
  • 1/2 cup pumpkin puree
  • 1/2 tsp apple cider vinegar
  • 2 tbls canola oil


  1. Add flour through cocoa
  2. Mix the chia egg. Stir into wet ingredients
  3. Combine wet into dry. Store in fridge for at least 15 minutes (preheat to 375 F)
  4. Roll into tablespoon sized balls and cook for 12-15 minutes


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