raw pumpkin oat cookies

Fun Fact! Pumpkins are not a vegetable; they’re actually a fruit, a berry to be exact. Pumpkins belong to the family Cucurbitaceae, which includes cucumbers, melons, squash, and gourds. These raw pumpkin treats are bursting with pumpkin flavor and all of the traditional “pumpkin pie spices”. A batch will keep for two weeks in the fridge. They make a great grab and go breakfast or a quick snack.

Provisions

1/2 cup organic pumpkin puree
1 cup chopped dates
1/4 cup honey
1 tablespoon flax seeds
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon allspice
pinch of clove pinch of sea salt
2 cups rolled oats
1 cup raw pumpkin seeds or Pepitas
¼ cup chopped pecans

Process

Combine the pumpkin puree, dates, honey, chia seeds, cinnamon, ginger, nutmeg, allspice, clove and salt in a food processor and pulse until smooth and combined.

Transfer the mixture to a large bowl, and stir in the oats, pumpkin seeds and pecans until evenly combined. Cover and refrigerate for at least 30 minutes.

Once the mixture is chilled, using a spoon or cookie scoop and rolling in your hands shape to mixture into “disks”.  Alternatively you can line a 9×9 baking pan with parchment paper, press the mixture evenly into the pan, chill, and then cut into bars.

Store covered in the refrigerator for up to 2 weeks.

Nutrition Note

Pumpkins are a super source of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E. They are a good source of B Vitamins and are rich in minerals like copper, calcium, potassium and phosphorus.They also contain carotenes, cryptoxanthin, lutein and zea-xanthin