Tag Archives: pumpkin

Pumpkin PB Oat Cookies

Another healthy vegan treat! I’m focusing on nourishing foods for my body right now as I approach the end of pregnancy and make plans help my body recover and nourish another person! I know there are some other key ingredients to “lactation cookies” that some swear by, but instead of buying new stuff, I figure I start with foods I know for sure have health benefits, and improve lactation, like oats and flax! Also I used molasses for its iron boosting properties as I’m aware I will need plenty of iron in the postpartum period too! Plus it’s officially fall time, and time to bust out the pumpkin purée! SO I made these chewy pumpkin-y oatmeal cookies that are delicious and body nourishing!

You need:

-1/3 cup pumpkin purée

-1/2 cup peanut butter

-1 tbs flaxmeal+ 3tbs warm water

-1 tbs pumpkin pie spice

-1 pinch salt

-handful of cranberries

-1/4 tsp baking powder

-1.5 cups quick oats

-1/3 cup molasses

Combine all ingredients an drop onto a cookie sheet with a spoon (batter is pretty sticky) and bake at 350 x 10-12 minutes until slight browning around the edges.

Then I drizzled some melted dark chocolate on top because.. why not :D. Enjoy!

Soft pumpkin chocolate chip cookies

These were great, so chewy and chocolatey and easy to just keep eating! Fortunately they are pretty healthy overall with a relatively small amount of sugar and  shortening considering how many cookies his recipe yields! Cookies are just so easy to transport and eat without needing a plate or fork, but you can still have your pumpkin taste 🙂  I got the idea for these from CheapLazyVegan, one of my fav vegan youtubers:


You need:

1 can pumpkin purée

1.5 cup blend of oat and buckwheat flour

3/4 cup coconut flour

1/2 cup melted vegan shortening

1 cup coconut sugar

2 tsp vanilla

1/2 cup soymilk

1/4 tsp salt

1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

1/8 tsp ground cloves

1/8 tsp nutmeg

1+ cups choc chips (my fav brand is Guittard)

1tsp each baking soda and powder

1tsp apple cider vinegar

Mix wet ingredients well, then stir in dry ingredients, adding chocolate chips last. Roll into little balls (mine were about gumball sized). This made about 30 little “two bite” cookies, baked at 350 for 15 min. When cookies came out of the oven, I pressed each one down with a fork to flatten and make the chocolate all mushy gushy 🙂 Which  is a technical baking term;) Enjoy!!

Vegan Pumpkin Waffles! (with spiced apple compote)

Whether or not you had pumpkin pie yesterday, there is never a bad time for pumpkin waffles! The spices of fall combine with creamy pumpkin and a crunchy waffle bite, for a heavenly brunch food.   I cooked some chopped apples with vanilla extract, a little water, blackstrap molasses, and pumpkin pie spice on the stove until the apples became soft, for a spiced apple compote topping! Also pictured is serving simply with syrup and spiced pumpkin seeds. You could even add some cacao nibs or chocolate chips! So good!

You need:
1/2 cup pumpkin purée

1 banana, mashed

1tsp apple cider vinegar

2tbs ground flax

1.5 cup rice milk

1 tsp vanilla

1/2 tsp each baking powder and soda

1/2 cup chickpea flour

1/2 cup oats

1 cup buckwheat flour
Simply mix all ingredients well in a bowl, then scoop into a hot greased waffle iron. Because of the thickness of the batter and the moist texture of the pumpkin, I let these stay in the waffle iron longer than typical waffles. When the green light would come in signifying they are ready, I checked and each time they were still doughy in the middle. So I closed it up again and let it cook until the green light came on again after a few more minutes. You can just check periodically until they are cooked to your liking!  Top with fruit, pumpkin seeds, syrup, cacao nibs, spiced apples, and enjoy!!!

Pumpkin Pie Muffins

Ah the flavors of the season. These healthy wholesome muffins have the creamy spice tastes of pumpkin pie, but are extra easy to make and enjoy! Perfect for baking and taking to festive gatherings this time of year!

You need:

1 cup pumpkin purée

1tsp vanilla

1/4 tsp salt

2 tsp pumpkin pie spice

3/4 cup oats

3/4 cup buckwheat flour

2/3 cup almond milk

1/4 cup crushes pecans

Ground flax 1 tsp

Agave 1/2 cup

Simply mix everything together and scoop onto mini muffin tins!

Bake at 375F for 16 min for mini muffins! Enjoy!!  🎃 

Pumpkin Turkey Meatballs

I know I know, sounds crazy, but honestly, you don’t taste pumpkin, you do taste that your turkey is no longer dry, but nice and moist in texture thanks to the wholesome goodness of 100% pumpkin.  So tasty and so good for you too!

You need:

17 oz very lean ground turkey

1 egg, beaten

3.7oz pumpkin purée (about 1/2can)

1tbs green onions

1tbs ground flaxmeal

1tbs wheat germ

1tsp basil

1tsp oregano

1tsp crushed red pepper

1tsp black pepper

1tsp garlic/onion powder

1/8tsp ground nutmeg
Combine all ingredients well in a large bowl until all spices are well incorporated and form into 17 balls. Then cooking them is up to you.  You can bake on parchment paper (350F for 30min), simmer in marinara sauce, or pan fry.  Serve with black bean noodles or spiralized zuccini or sweet potato noodles for a gluten free, healthy option. They pack really well just baked to take for lunches and even top on salads.


1 serving of 4 meatballs is approx:

118 calories






Pumpkin Chocolate Chip Cookies !

Mmmmmmm Pumpkin. Chocolate. Cookies. Need I say more??  The texture of these with the coconut flour and the pure pumpkin puree is downright soft and the kick of nutmeg and pumpkin pie spice is so good with the creaminess of chocolate or carob chips. As usual, these are pretty healthy, without added sugar or unhealthy fats. I’m loving avocado and coconut flour in lieu of other usual fat sources in baking lately! Vegan and gluten free friendly. No nuts no dairy either if that is important in your family.

You need:
1/2 cup coconut flour

3/4 puree pumpkin (5 oz)

1 very ripe banana (3.9oz)

1/3avocado (1.7oz)

1/2TBS vanilla extract

1/2 tsp almond extract

1/2 tsp salt

1/2 tsp baking soda

1/2tsp stevia granules

2tsp cinnamon

1/2 tsp nutmeg

1/4tsp ginger

1tsp pumpkin pie spice

1/2 cup chocolate or carob chips!

Combine all wet ingredients in a blender until very creamy. Mix dry ingredients in a bowl then pour wet ingredients into dry and mix well. The cookie dough itself is good enough to eat, and since there are no eggs here, go for it!! Then fold in your chocolate or carob chips, form into balls (mine made 17 the size I like), and lightly smush down. These don’t rise or expand much, so I like flattening them out a little and you don’t have to spread them too far apart. Soft and chewy. I always prefer dense desserts over cakey textures myself 🙂

Then I bake for 20 minutes at 350F
If you are really feeling crazy, you could eat one with an almond dark chocolate cookie with some chocolate Halo Top ice cream….. 😎 Pictured.

Makes 17 cookies (0.6oz each)at approx:

40 calories 

1.4g fat

5.5 carbs

2g fiber

1 g protein


Mini Pumpkin Cheesecakes

I know it is not fall, but thanks to canned pumpkin purée, I can eat pumpkin all year round! 

You will need:
10-16 drops of stevia
1 can pure pumpkin puree
1 package morinu firm tofu (not regular tofu, this is not refrigerated)

Dash nutmeg 

1tbs cinnamon
1tsp pumpkin pie spice

1tbs vanilla

Blend all ingredients together, set aside

1 ripe banana mashed
2tbs cocoa powder
2tbs sunflower seeds
4tbs flax seeds
gluten free whole oats approx 3/4cup
Mix all ingrediants and add oats slowly and last, until just moistened. Depends on the size and ripeness of your banana. You don’t want runny, but not cookie dough thick either, more like chunky muffin consistency.

Spread a thin layer in greased mini muffin tins. Bake 375 for approx 15min depending on size of muffin cups (10-15 for mini, 20 for regular)

Add filling mixture and bake another 15-20 minutes until pretty cracks appear in the cheesecake. Take out to cool. I refrigerated mine overnight to ensure they stayed intact when removed from the muffin tins. Enjoy!












Chocolate Pumpkin Oat Bread

Yum, finally getting around to posting this, because when is pumpkin not perfect, especially with chocolate 🙂

You need:

4 oz canned pumpkin

2 very ripe banana 

4 medjool dates, pitted

Cardamom dash

Cinnamon, 2tsp to taste

Pumpkin pie spice, 1/4 tsp

Nutmeg, dash

Dash salt

1.5 cups oat flour

1/4 cup flaxmeal

1/2 tsp each baking soda and baking powder

1 tbs vanilla

Chocolate chips/chunks

Blend all ingredients together.

Stir in chocolate chips/chunks to taste, even better with orange coconut chocolate, recipe Here.

Dust with some cinnamon on top.

Bake 45 minutes at 350F in large rectangular cake pan.

Let cool, slice and enjoy!

No Bake Chocolate Pumpkin Pie!

Holidays are so busy, but this pie is not a time sucker, or even an oven user! Just a good blender or food processor required!
You need:

1 can (15oz) pure pumpkin

10 dates, soaked to soften then drained

coconut oil, about 3tbs

1 dark chocolate bar of choice (I used one with a chili kick to it!)

Pumpkin pie spice 1tsp

nutmeg 1 tsp

cinnamon 1.5tsp

1/2 brown puffed rice cereal, crushed

4 chocolate shortbread cookies, crushed

1/2 cup cocoa powder

handful of pomegranate pearls

For the crust:

Take the dates and 2 tbs coconut oil (warmed) and process/puree them in you high speed mixing device. It will make a sticky goo! Use about 2/3 of this goo with the rice cereal, shortbread, and cocoa powder to smush them together until you get a consistency that doesn’t fall apart but isn’t too sticky to press into your greased pie tin. Add more of the goo if needed to get that consistency. Put in the fridge.
For the filling:

Throw your can of pumpkin in with the remainder of coconut oil/dates and add the cinnamon, nutmeg, and pumkin pie spice. I like mine pretty spicy, but you can add slowly to get the amount you like. Puree until creamy and pour into your pie crust.
For the topping:

Break up your chocolate into small chunks and add 1 tbs of coconut oil. Microwave or double boil until just melted, stirring frequently to avoid overcooking. Then drizzle over the top of the pie and either leave in drizzle patterns, or smoothe together with a spatula to form a layer over the top of the pie. Sprinkle pomegranate pearls over the top and refrigerate overnight to firm up. Enjoy!! 

Pumpkin Banana Chia Bran Muffins

Fall is here and everything pumpkin. If you read this blog, you know I LOVE bran muffins, despite cooking mostly gluten free otherwise. So I had to make a pumpkin version. And I will certainly make more variations on this basic recipe. Maybe an apple cinnamon variety 😀
You need:

3 very ripe bananas

1 cup pumpkin puree

1 tbs coconut vinegar

1 tsp vanilla

1/2 tsp almond extract

1/2 tsp baking powder

1/2 tsp baking soda

2 Tbs sunbutter

Blend on high, set aside, then mix with:
1/2 cup chia seeds

1 cup wheat bran

1/3 cup oat flour

2tbs flax meal

Turn into greased muffin tins and
Bake at 350F for 25- 30 min. Enjoy!!