We got home from our family photo sesh this afternoon and I felt like baking. I wanted to warm up, I wanted to relax and being in the kitchen does both of those things for me. I already knew I wanted to make a pumpkin banana bread and intended to just make that, but I had leftover pumpkin and decided to whip up an easy cookie too! Both recipes are easy and healthy, like anything, in moderation.

The first recipe is a modified version of Eat Well With Sari’s Pumpkin Banana Bread. I subbed in Oat Flour and used honey as my sweetener, since I didn’t have coconut sugar. You could make this vegan by using flax egg and the coconut sugar that the recipe calls for. This bread is the perfect consistency and tastes amazing. If you’re looking for a sweet treat, this isn’t it, but this will be the perfect bite with your morning coffee or afternoon tea!

The next recipe is E-A-S-Y! You only need four ingredients.

Rolled Oats, Pumpkin, Honey & Chocolate Chips

You can use Agave or Maple Syrup to sweeten this recipe instead of honey if you’d like and I used Lily’s Vegan Chocolate Chips.

Combine 2 1/2 cups of rolled oats, 1 cup of pumpkin and 2-3 tablespoons of sweetener then sprinkle in chocolate chips to combine. Form mixture into 12 cookies and bake for 10-15 minutes at 350 degrees.

Ohhh, I almost forgot, I also added some chopped pecans to my cookies, completely optional but completely delicious.

The dark chocolate chips add just the right fix for my sweet tooth and this is a treat I can feel good about.

What is your favorite pumpkin recipe?