So far Pumpkinfest and Vegan MOFO has brought us Pumpkin Pie Custards with Brulee Topping and a Chocolate Pumpkin Pie. Today, something for everyday kind of healthy snacking.
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 tsp cinnamon
1/8 – 1/4 tsp freshly grated nutmeg
1/8 tsp allspice
pinch cloves (optional)
1/4 tsp sea salt
1 1/2 tbsp ground chia (you can buy it pre-ground, or grind yourself in the BlendTec or coffee/spice grinder)
3/4 cup pumpkin puree (not pumpkin pie mix, see note)
1/2 cup + 1 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.
Pumpkin Chickpea Cauliflower Curry with Fresh Cream Sauce; photo credit “The Vegan Cookbook Aficionado”
But wait! Pumpkinfest doesn’t stop there! Hop over to The Vegan Cookbook Aficionado to get the recipe for my Pumpkin Chickpea Cauliflower Curry with Fresh Cream Sauce from LTEV… AND enter for a chance to WIN a copy of Let Them Eat Vegan. How’s that for a great start to your weekend? 
Do you love baking and cooking with pumpkin? What is your favorite recipe?
Can I use whole wheat flour instead of oat flour? I don’t really want to run out and buy yet another type of flour.
p.s. Love your blog! Thank you!
First, thanks Kerry.
Second, yes, you can – use a little less as it is heavier/more dense than oat flour – about 3/4 cup might do just fine, and if the batter seems loose you can add another tbsp or so (the oats will absorb a lot of moisture as they bake, so the batter should be a little wet, just not loose). Also, since you are using the rolled oats, just a quick tip to offer – you can make oat flour with the rolled oats if you want – just whiz in a blender/food processor until fine and powdery (works especially well if you have a high-powered blender, but I used to do it with my food processor years ago). Good luck!
I love all your recipes and right now I am enjoying a pumpkin snackle with a cup of black coffee. So good. It was a great way to use up some of my home made pumpkin puree!
That’s wonderful to know, thank you Laura! I’m typing with a hot cup of tea next to me – ’tis the season.
Glad you enjoyed them!
I made the pumpkin snackles last night and they are amazing. It’s so nice to have a cookie that I feel good about eating, not guilty! And I don’t mind if my husband has a handful of them.
Wow, they look good, Dreena. Can’t wait to try these and the Oat Snackies. I’m diving into your recipes this weekend. Yum!
I *love* your pumpkin curry and these look good too. You can’t get pumpkin puree/canned pumpkin here, so I’m usually too lazy to make this kinda stuff – but it always is worth it when I do.
And THIS is why I loves me my Dreena Burton!! I went shopping yesterday and bought a cauliflower on impulse, thinking maybe a soup would be good on this cold rainy day, but not really having a plan in mind. Then I checked my email and found this blog post. I also just happened to have a zucchini that was on its way out. Didn’t have any cooked chickpeas but thought that wouldn’t matter much since I was in the mood for soup anyway. OMG! This was so easy and SO GOOD!! I love how tasty Indian food is, even without a lot of fat. Another DB recipe to go into heavy rotation. It is delicious hot, cold or inbetween. In fact, I loved it so much that I ate it for breakfast, too
Dreena, I adore you (in case I haven’t said it before!).
as a lover of all things pumpkin, i will try these
Sarah, I’ve never been so pumpkin-obsessed. I suppose it’s a good thing?!! Enjoy the snackles.
Mmmm…I’m definitely bookmarking this one. Just made it in an 8×8 pan, left out the chocolate chips, baked for 26 minutes and topped with a double batch of this: http://www.doctoroz.com/videos/decadent-chocolate-fix
Makes a nice light dessert!
Lynn, you must be a little psychic!… I have a post planned next week with a similar choc pudding (from LTEV) combined with a pumpkin pudding in a parfait, sooooo good! How ever did you know?
enjoy the snackles!
Great minds think alike!
Just had a big bowl of pumpkin chickpea cauliflower curry and my skin now has an orangey hue, lol. Thumbs up to Pumpkinfest!
hahaha!! Better orange from pumpkin than a tanning bed.
Yum – I’ve made your wholesome oat snackles several times now – they never last long (why do I never remember to make a double batch?). I love pumpkin, so I’ll have to try these next. Thanks for the recipe.
ps I made lemon-kissed blondie bites today for my kids (and me) to have for snack. That recipe is one of our all time favorites!!
I hope you love these just as much, Valerie. They take a few more minutes to make than the original recipe, but kinda’ worth it!! And, thanks for the report back on the blondie bites – now you are reminding me to make them again too.