Ingredients
• 1/2 cup (1 stick) unsalted butter
•1/2 cup pure maple syrup
•1/3 cup pumpkin puree (not pumpkin pie filling)
•1/4 cup milk (dairy or non-dairy)
•1/4 teaspoon salt
•1 teaspoon vanilla extract
•1 teaspoon pumpkin spice blend
•3 cups quick oats
•1/2 cup chopped pecans (optional)
Instructions
1. Prepare Your Workspace:
•Line two baking sheets with parchment paper or silicone baking mats.
•Measure out all your ingredients to ensure smooth preparation
2. Make the Cookie Base:
•In a medium saucepan, combine the butter, maple syrup, pumpkin puree, milk, and salt.
•Cook over medium heat, stirring constantly, until the butter melts and the mixture starts to bubble gently. Let it simmer for 2 minutes, stirring occasionally.
3. Add Flavorings:
•Remove the saucepan from the heat and stir in the vanilla extract and pumpkin spice blend.
4. Mix the Dry Ingredients:
•Add the quick oats and chopped pecans (if using) to the saucepan. Stir well until everything is fully coated.
5. Form the Cookies:
•Using a tablespoon or small cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheets. Flatten slightly with the back of the spoon if desired.
6. Set the Cookies:
•Let the cookies cool at room temperature for 30 minutes, or place them in the refrigerator for 15 minutes to set.
7. Serve and Enjoy:
•Once firm, the cookies are ready to enjoy. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 10 minutes