2-Ingredient Pumpkin Cookies
I was going to start this blog post with a story about how my friend and I were carving pumpkins and decided to make pumpkin cookies, which were strangely runny and decided to turn into a pumpkin sheet cake that gave us both food poisoning and really bad stomachaches for a good 36 hours and it was because we used the pumpkin guts instead of the actual useful part of the pumpkin, but I refuse to accept responsibility for that situation and now I know a few new things about baking with pumpkin. It wasn’t until my Mom told me pumpkins are a form of squash that I was like “oooohhhhhhhhhh so that’s the part of the pumpkin that is canned” and realized you OBVIOUSLY do not make cake out of pumpkin guts. Shit, I guess I just told you the story.
ONWARD!
I have been afraid of cooking with pumpkin ever since that happened, but I saw a recipe for 2-ingredient pumpkin cookies on The Burlap Bag and decided if I can’t master that, then I should probably just sell my kitchen on the black market. It comes with a nice set of knives that I’m terrified to use. Anyone?
(Just realized I had my back-button focus on when I took this and wasn’t paying attention. I will never get over the fact that the top 2 cookies are out of focus. NEVER).
So these are 2-ingredient pumpkin cookies and they make a pretty good breakfast snack. All you need is 1 cup of canned pumpkin and 1 cup of quick oats. Mix it together and form them into individual cookies. Line them up on a greased baking sheet and cook at 350 degrees for 12-15 minutes. They will not spread out, so whatever size/density you make them is how they will bake. I like warming them up in the microwave and enjoying a couple with my coffee.
It’s a good thing I like pumpkin flavor because these are HARDCORE. Add a little cinnamon and nutmeg, or maybe some chopped nuts, chocolate chips, or raisins.
Easy, healthy, and you probably won’t shit your pants (but I’m not promising anything).
This entry was posted in Food and tagged 2 ingredient pumpkin cookies, baking with pumpkin, cooking with pumpkin guts, fall baking, pumpkin baked goods, pumpkin cookies.
i love recipes that only call for 2 ingredients, i also like easy.
Lol. So wait, what part of the pumpkin is the “useful” part?
The part you cut into when you’re carving it. Peeled, I assume, then pureed and that’s how they make canned pumpkin. Does this mean I’m not the only one who didn’t know that?!
I’m going to make these tonight and I cannot wait to try them out. I so love pumpkin and looking for a unique breakfast cookie. MMM.
Thanks for sharing this!