I decided to throw my Oat Snackles into the pumpkin patch! Result? Love at first bite. Kind of like the ‘you put chocolate in my peanut butter’ combination!
As with the oat snackles, these are more of a mini-muffin than a cookie. With oil-free baking, I prefer to bake in this ‘snackle’, or ‘jumble’, or ‘bundle‘ style, because the baked goods fare better without a muffin liner. The liners tend to stick to the muffins without any oil added – and not everyone has silicone baking tools. So, this is your oil-free baking solution! What are you waiting for? Slap on that apron!
Pumpkin Snackles gluten-free option, soy-free, oil-free Link to RECIpage to print/share
With the popularity of my “Wholesome Oat Snackles”, I decided to do a festive, autumnal twist, using pumpkin puree. These are just as delicious – maybe even more!
1 1/2 cups rolled oats (use certified gluten-free for that option)
1 cup oat flour (use certified gluten-free for that option)
1/4 cup raisins
1 1/4 tsp baking powder
1 1/4 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp allspice
pinch cloves (optional)
1/4 tsp (lightly rounded) sea salt
1 1/2 tbsp ground chia (you can buy it pre-ground, or grind seeds in a high-powered blender or coffee/spice grinder)
3/4 cup pumpkin puree (not pumpkin pie mix, see note)
1/2 cup + 2 tbsp pure maple syrup
3 tbsp unsweetened non-dairy milk
1/2 tbsp freshly squeezed lemon juice
1 tsp vanilla
2-3 tbsp non-dairy chocolate chips (optional)
Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, dry ingredients from rolled oats to sea salt, stirring to mix well. In another bowl, combine the chia with the pumpkin, maple syrup, milk, lemon juice, and vanilla, whisking through to smooth out the pumpkin puree. Add the wet ingredients to the dry, stirring through until nicely incorporated – and adding the chocolate chips, if using (see note). Use a cookie scoop (or take spoonfuls, about 2 tablespoons in size) to transfer mounds of the batter to the baking sheet. Bake for 13-14 minutes until just firm to the touch (about 14 minutes for a yield of 12 snackles, and 13 minutes for yield of 12). Remove from the oven, and let cool on the pan for about a minute, then transfer to a cooling rack. Makes 12-13.
Pumpkin Note: The consistency of canned pumpkin puree can vary. I use Farmer’s Market brand, and it is very thick and dense.
Kitchen Tip: I sometimes make these and add chocolate chips to only half the batch. Scoop out about half the batter, then stir in a few chocolate chips, and finish off scooping the batch!
Ideas: Try adding toasted chopped pecans to these snackles.
Do you love baking and cooking with pumpkin? What is your favorite recipe?