Fall weather is FINALLY here in North Carolina, and I’m all about it! I’m a little too thrilled about all things Autumn (if there’s such a thing). Over-sized sweaters, pumpkin everything, boots, fall smells, cool weather, football, pumpkin patches…. aahhhhh it just gives me all the feels.
I came across this recipe while looking for a fall treat to bake for our son’s second birthday party. These cookies were such a hit that we didn’t have a single one left at the end of the party. Since then, I have probably made them half a dozen times. Because that’s what I do when I find a recipe that I can make that yields good results.
The cookies themselves are delicious as is, but they’re even more amazing (according to my cream cheese, pumpkin loving husband) with the cream cheese frosting and cinnamon sprinkle on top. They literally melt in your mouth.
You’ll find the recipe below (adapted from The Girl Who Ate Everything). It makes a TON (like enough to feed an entire army of teenage boys), so I generally cut the ingredients in half. To make these cookies dairy free, you can substitute Earth Balance Vegan Butter for butter, and you’ll have to skip out on the frosting.
Good Morning, Friends!
I woke up this morning with a bit of a sweet tooth. Looking down at my newly postpartum belly, I decided I should probably stay out of the scotcharoos I made for my husband last night (they were calling my name!), and instead go for a healthier option. Autumn, the season of all things pumpkin, is upon us, and I couldn’t resist making a batch of this delicious Gluten Free Pumpkin Spice Granola for breakfast. #nursingcravingsarenojoke
This granola recipe is the perfect mix of healthy, with a touch of sweet. It’s high in good fats from the coconut oil and almonds, and it’s perfectly flavored by the pumpkin and spices.
I ran across this recipe on joyfulhealthyeats.com when I was pregnant with our oldest son. When I was in labor, I made sure we didn’t leave the house without a huge bag of this delicious granola. My husband and I snacked on it our entire hospital stay. No shame. It’s just that good. I’ve made a few substitutions due to dietary restrictions. You can view the original recipe here.
Here’s what you’ll need:
2 Cups of Gluten Free Rolled Oats (I use Trader Joe’s G-Free Oats)
1/2 Cup of Sliced Almonds
2 Tablespoons of Brown Sugar
1 Teaspoon of Pumpkin Spice Seasoning
1 Teaspoon of Ground Cinnamon
4 Tablespoons of Coconut Oil
1/2 Cup of Maple Syrup (free of preservatives + HFCS)
1/4 Cup of Pumpkin Puree
1 1/2 Teaspoon of Vanilla Extract
Preheat oven to 325 degrees.
In a large bowl, mix oats, brown sugar, pumpkin spice seasoning, ground cinnamon + almonds.
In small bowl, add pumpkin puree, coconut oil, maple syrup + vanilla extract. Mix well.
Pour wet ingredients over dry ingredients, toss to coat, making sure that all of the oats are covered.
Place parchment paper on a baking sheet. Spread granola evenly.
Bake for 35-40 minutes, turning the granola every 10 minutes so it doesn’t burn. (Confession: I rarely ever turn the granola more than once and it always turns out delicious, so no need to panic if you forget to do it every 10 minutes!)
Remove from oven and let cool.
Eat up, buttercup!
Love + Hugs,