If you’re looking for a snack-worthy Fall treat, I’ve got you! These delicious and nutritious pumpkin pie cookies are soft, fluffy and kid-approved!
Truth be told, many of my recipes are inspired from other recipes of mine (if that makes sense, haha!), and these are no exception. I took my beloved Soft and Fluffy Apple Cinnamon Cookie recipe, and adapted it to make these. Basically, I just switched out the apple for pumpkin, added a wee bit more sugar, some spices, and voila! A completely differently but equally as delicious cookie.
Why I love pumpkin so much
When it comes to pumpkin season, I’m all in. As in, my culinary priority from about September 1st to October 31st is all things pumpkin. I’m talking oatmeal, muffins, cookies, energy bites… you name it, it likely has pumpkin in it! The dietitian in me loves that pumpkin is so incredibly nutritious, packed with Vitamin A, Potassium, Fibre and much more, and the mom in me loves that these whole grain delicious, pumpkin-y cookies are loved so much by my kiddos. I use canned pure pumpkin for all of my recipes because it’s SO easy, quick and economical. Make sure to choose “pure pumpkin puree” vs. pumpkin pie mix—there’s a big difference!
These pumpkin pie cookies are school-safe
These are perfect for school lunches – nut free, nutritious, filling and kid-loved. I usually pop 2 in each child’s lunch as part of a snack or as their “treat”. They’re also a perfect after school snack, paired with some cheese and apple slices. My little guy loves to dunk these in vanilla almond milk (just sayin’).
If you want to make these a bit more decadent, you can add a cream cheese icing on top after they’ve cooled. You’ll notice in the photos that the icing I put on is quite thin. All I did was take some icing sugar and mixed it with a bit of almond milk to make a paste!
If you’d like to make these into a vegan cookie, simply substitute a chia egg (1 tbsp ground chia + 2.5 tbsp water) for the egg and make sure to use coconut oil instead of butter. Enjoy!
Healthier Soft and Fluffy Pumpkin Pie Cookies
If you’re looking for a snack-worthy Fall treat, I’ve got you! These delicious and nutritious pumpkin pie cookies are soft, fluffy and kid-approved!
Ingredients
- 1 1/4 cups flour (I use ½ white flour, ½ whole grain flour)
- 1 1/4 cups (120g) rolled old fashioned oats
- 2 tsp ground cinnamon
- 1 tsp nutmeg
- ½ tsp ginger
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter or coconut oil
- 2/3 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup pure pumpkin (canned)
Instructions
- Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with silicone baking mats or parchment paper.
- In a mixing bowl whisk together flours, oats, spices, baking soda and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter/coconut oil and brown sugar until combined. Mix in egg, vanilla extract and pumpkin and gently fold until just combined.
- Scoop dough out using a medium cookie scoop, or 2 Tbsp at a time, and drop onto prepared baking sheets spacing cookies 2-inches apart. Flatten them just slightly.
- Bake one sheet at a time in preheated oven until cookies are set, about 13-14 minutes.
- Allow to cool, and top with favourite cream cheese or vanilla icing prior to serving (or not!)
Notes
If you want to make these a bit more decadent, you can add a cream cheese icing on top after they’ve cooled. You’ll notice in the photos that the icing I put on is quite thin. All I did was take some icing sugar and mixed it with a bit of almond milk to make a paste!
If you’d like to make these into a vegan cookie, simply substitute a chia egg (1 tbsp ground chia + 2.5 tbsp water) for the egg and make sure to use coconut oil instead of butter. Enjoy!
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![CLOSED *GIVEAWAY*
[AD] Even this dietitian Mom is guilty of getting caught up in the busy morning school rush and totally missing breakfast. (🙋♀️) Once the kids are off, it’s straight to coffee and work until I realize I’m starving.
Everyone’s breakfast routine is different, but it’s important to honor your hunger and take the time to sit down and eat in the morning - seems simple, doesn’t it?! But it can feel overwhelming when you’re juggling a million tasks and to-dos–I get it!
To make your life easier, I’ve partnered with @naturesbakery to share some easy go-to breakfasts:
1. Breakfast Snack Plate: Grab a hardboiled egg, fruit, cheese cubes, and a Nature’s Bakery Bar—perfect for mornings on the go. 🥚🧀
2. 3-Ingredient Pancakes: You can find the recipe on my blog! I add dairy-free yogurt, chopped fruit and fig bars and enjoy!
3. Breakfast Bowl: Layer yogurt with granola, chopped Nature’s Bakery fig bars, chia seeds, and your favorite fruit. So filling and delicious! 🍓🥣
4. Smoothie + Fig Bar: Toss fruit, veggies, and yogurt (or non-dairy alternative) into a blender, and pair it with a Nature’s Bakery bar for a balanced breakfast. 🍓🥬
5. Overnight Banana Chia Oats (my fave!): Prep oats, chia seeds, and oatmilk the night before. In the morning, add chopped fig bars and fresh berries. Great grab-and-go option! 🍒🥛
Recipe for overnight banana chia oats:
To a glass/mason jar or container add:
* ½ cup rolled oats
* 1 tbsp chia seeds
* ½ ripe banana mashed
* 1 cup of oat or almond milk
Cover and store in the fridge overnight and enjoy with some cut up fruit, chopped up Nature’s Bakery Fig Bars and cinnamon!
For a chance to win a month’s worth of Nature’s Bakery Fig Bars, here’s how to enter:
1. Like + save this post
2. Follow @naturesbakery and @sarahremmer
3. Comment below tagging 1 friend per comment (no limit entry)
4. Bonus + 10 entries: share this post to your IG stories tagging both @sarahremmer and @Naturesbakery
Good luck!! Contest closes at 11:59pm MST September 23rd, 2024.](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/460549247_331678436633783_4952507500425988441_nfull.webp)
![[AD] Who else loves a quick, one-pot meal for the busy back-to-school season? 🙋♀️
As a dietitian and mom, I’m all about recipes that are quick, affordable, nourishing, and of course, delicious. That’s why I’ve teamed up with my friends at L’Ancêtre Cheese to bring you my Homemade One-Pot Hamburger Helper—perfect for weeknight dinners and makes awesome leftovers for lunchboxes too!
What I love most? You can toss everything—beef, pasta, veggies—into one pot, saving time and dishes! Plus, @ancetrecheese , made locally here in Canada from pasture-fed cows, adds that perfect cheesy touch. It’s organic, sustainably produced, and absolutely delicious. 🧀
What you need:
* 1.5 lbs lean ground beef
* 4 cups uncooked whole grain, regular or gluten-free pasta noodles (like rotini or macaroni)
* ½ yellow onion, diced
* 2 cups veggies of choice, diced (eg. mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp pepper
* 1.5 cups milk of choice
* 1.5 cups chicken broth
* 1-680 mL jar tomato pasta sauce
* 2 tsp Italian Seasoning
* Tsp red pepper flakes
* 3 cups L’Ancêtre’s Marbled Mild Cheddar
Put it all together:
1. Cook beef in a large pot over medium-high heat until browned, then drain. Add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt, and pepper; cook until veggies are tender-crisp.
2. Mix in milk, broth, tomato sauce, and uncooked macaroni. Bring to a boil, then reduce heat and cook for 15-18 minutes, stirring often. Adjust liquid as needed.
3. Remove from heat, stir in frozen peas and 1 cup of cheese until melted. Transfer to a casserole dish, sprinkle with remaining cheese, and bake at 375°F for 5-10 minutes until golden. Cool before serving.
Make sure to pick up L’Ancêtre cheese (either a family-sized block or pre-shredded) at a local retailer near you! Visit https://www.fromagerieancetre.com/en/cheeses/ to find out more!
#Ad #Partner #BackToSchool #LunchboxIdeas #OrganicCheese #FamilyMeals #LAncetreCheese](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/459558167_1543212989903442_998663133378052381_nfull.webp)
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