Ingredients
– 1/2 cup pumpkin puree
– 1/4 cup unsalted butter, softened (or coconut oil for a dairy-free option)
– 1/2 cup brown sugar, packed
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
– 1 cup oat flour (blend rolled oats in a food processor until fine)
– 1/2 cup mini chocolate chips
– Optional: 1/4 cup chopped nuts, shredded coconut, or raisins
Instructions
1. **Mix the Wet Ingredients**: In a medium mixing bowl, combine pumpkin puree, softened butter (or coconut oil), brown sugar, and vanilla extract. Mix until smooth and well combined.
2. **Add the Dry Ingredients**: Stir in cinnamon, nutmeg, ginger, cloves, and salt. Gradually add the oat flour, mixing until a soft dough forms.
3. **Fold in the Mix-Ins**: Gently fold in the mini chocolate chips and any optional add-ins like chopped nuts, shredded coconut, or raisins.
4. **Form the Bites**: Using a small cookie scoop or your hands, roll the dough into bite-sized balls (about 1 inch in diameter). Place the cookie dough bites on a parchment-lined baking sheet.
5. **Chill**: Refrigerate the cookie dough bites for 20-30 minutes, or until firm. You can also freeze them for a longer-lasting treat.
6. **Serve**: Enjoy the pumpkin cookie dough bites straight from the fridge or freezer for a delicious, no-bake treat perfect for fall!
Enjoy!
