What the heck are Pumpkin Snackles?
Well, they are a festive twist on my Oat Snackles from Let Them Eat Vegan.
While the original snackles were popular, these pumpkin snackles from Plant-Powered Families have been a bigger hit!
As with the oat snackles, these are more of a mini-muffin than a cookie.
With oil-free baking, I prefer to bake in this ‘snackle’, or ‘jumble’, or ‘bundle‘ style, because the baked goods fare better without a muffin liner. The liners tend to stick to the muffins without any oil added – and not everyone has silicone baking tools.
All in all, these are one smart cookie. But not a cookie. A muffin.
One smart muffin.
Enjoy! x Dreena
Pumpkin Snackles
With the popularity of my “Wholesome Oat Snackles”, I decided to do a festive, autumnal twist, using pumpkin puree. These are just as delicious - maybe even more!
Ingredients
- 1 1/2 cups rolled oats use certified gluten-free for that option
- 1 cup oat flour use certified gluten-free for that option
- 1/4 cup raisins
- 1 1/4 tsp baking powder
- 1 1/4 tsp cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp allspice
- pinch cloves optional
- 1/4 tsp lightly rounded sea salt
- 1 1/2 tbsp ground chia you can buy it pre-ground, or grind seeds in a high-powered blender or coffee/spice grinder
- 3/4 cup pumpkin puree not pumpkin pie mix, see note
- 1/2 cup + 2 tbsp pure maple syrup
- 3 tbsp unsweetened non-dairy milk
- 1/2 tbsp freshly squeezed lemon juice
- 1 tsp vanilla
- 2-3 tbsp non-dairy chocolate chips optional
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, dry ingredients from rolled oats to sea salt, stirring to mix well. In another bowl, combine the chia with the pumpkin, maple syrup, milk, lemon juice, and vanilla, whisking through to smooth out the pumpkin puree. Add the wet ingredients to the dry, stirring through until nicely incorporated - and adding the chocolate chips, if using (see note). Use a cookie scoop (or take spoonfuls, about 2 tablespoons in size) to transfer mounds of the batter to the baking sheet. Bake for 13-14 minutes until just firm to the touch (about 14 minutes for a yield of 12 snackles, and 13 minutes for yield of 12). Remove from the oven, and let cool on the pan for about a minute, then transfer to a cooling rack. Makes 12-13.
Notes
Pumpkin Note: The consistency of canned pumpkin puree can vary. I use Farmer’s Market brand, and it is very thick and dense.
Kitchen Tip: I sometimes make these and add chocolate chips to only half the batch. Scoop out about half the batter, then stir in a few chocolate chips, and finish off scooping the batch!
Ideas: Try adding toasted chopped pecans to these snackles.
Have you tried these Pumpkin Snackles? Do you make any variations?
KP says
Perfect sweetness and texture! Yummy! This will be my new go-to pumpkin recipe.
Kathy says
Just took a batch out of the oven! I followed your recipe exactly and the snackles came out perfectly! Thank you, Dreena!
Lyf says
I love the sound of these but don’t have much of a sweet tooth. If I halve the maple syrup would I need to add more milk to compensate?
Dreena says
Hi Lyf, they aren’t too sweet, I’d try halving the maple syrup to start – as switching up with plant milk entirely will change the texture. So try 1/2 syrup and 1/2 milk, see how that goes.
Tonya DiBella says
I love these Pumpkin Snackles, actually my entire family does. My husband doesn’t like raisins so I replace the raisins with non-dairy chocolate chips and they come out great! Thank you for an awesome recipe!
Dreena says
So happy to read that, thank you Tonya!
Maggie says
I have your Plant Powered Families cookbook and was craving something sweet — these totally hit the spot. We added some raw cacao along with the chocolate chips because…chocolate…plus walnuts (no nut allergies here!), and dried cranberries (instead of raisins). I couldn’t even wait for them to cool off — totally yummy.
I used Libby pumpkin (wetter than the brand mentioned in the book), so I cut the nut milk in half to keep it from being too wet.
Dreena says
Hi Maggie, thanks for the note, so glad you love the snackles! I’m with you… always chocolate. 🙂
Sue says
I love theses – (best without the chocolate chips)
Thanks so much Dreena.
Leah says
I know I’m a little late to the party (and in the wrong season!), but I just tried these for the first time. My 18-month-old is in LOVE with them. He did the sign for ‘more’ after shoving the first one down. I am afraid I gave in and these were his dinner tonight. Thank you!!
debbie stevenson says
I made these today, no chia so I used ground flaxseed instead. I think I have seen you post that you could use that instead of chia. came out yummy
Sferd says
I’ve never made these because I hate not using an entire can of pumpkin. But, now I realize this recipe will pair perfectly with Isa’s pumpkin pancake recipe. Hooray!
Heather Jacoby says
I have been using a Recipe for Pumpkin chocolate chip muffins from Bob’s Red mill website. They happen to be both GF and Vegan. REally easy too. Can’t wait to try this for our trip to pumpkin patch on Tuesday with school group.
Kerry James says
Can I use whole wheat flour instead of oat flour? I don’t really want to run out and buy yet another type of flour.
p.s. Love your blog! Thank you!
Dreena says
First, thanks Kerry. 🙂 Second, yes, you can – use a little less as it is heavier/more dense than oat flour – about 3/4 cup might do just fine, and if the batter seems loose you can add another tbsp or so (the oats will absorb a lot of moisture as they bake, so the batter should be a little wet, just not loose). Also, since you are using the rolled oats, just a quick tip to offer – you can make oat flour with the rolled oats if you want – just whiz in a blender/food processor until fine and powdery (works especially well if you have a high-powered blender, but I used to do it with my food processor years ago). Good luck!
Leesa Bates says
If you have old fashioned oatmeal just put it in you food processer or vitamix or blender and make your own. That’s what I usually do because I don’t usually have it on hand anyway.
Laura says
I love all your recipes and right now I am enjoying a pumpkin snackle with a cup of black coffee. So good. It was a great way to use up some of my home made pumpkin puree!
Dreena says
That’s wonderful to know, thank you Laura! I’m typing with a hot cup of tea next to me – ’tis the season. 🙂 Glad you enjoyed them!
Beth says
I made the pumpkin snackles last night and they are amazing. It’s so nice to have a cookie that I feel good about eating, not guilty! And I don’t mind if my husband has a handful of them.
urbanvegan says
Wow, they look good, Dreena. Can’t wait to try these and the Oat Snackies. I’m diving into your recipes this weekend. Yum!
mattheworbit says
I *love* your pumpkin curry and these look good too. You can’t get pumpkin puree/canned pumpkin here, so I’m usually too lazy to make this kinda stuff – but it always is worth it when I do.
Rebecca Stucki says
And THIS is why I loves me my Dreena Burton!! I went shopping yesterday and bought a cauliflower on impulse, thinking maybe a soup would be good on this cold rainy day, but not really having a plan in mind. Then I checked my email and found this blog post. I also just happened to have a zucchini that was on its way out. Didn’t have any cooked chickpeas but thought that wouldn’t matter much since I was in the mood for soup anyway. OMG! This was so easy and SO GOOD!! I love how tasty Indian food is, even without a lot of fat. Another DB recipe to go into heavy rotation. It is delicious hot, cold or inbetween. In fact, I loved it so much that I ate it for breakfast, too 🙂 Dreena, I adore you (in case I haven’t said it before!).
Sarah says
as a lover of all things pumpkin, i will try these
Dreena says
Sarah, I’ve never been so pumpkin-obsessed. I suppose it’s a good thing?!! Enjoy the snackles. 🙂
Lynn says
Mmmm…I’m definitely bookmarking this one. Just made it in an 8×8 pan, left out the chocolate chips, baked for 26 minutes and topped with a double batch of this: http://www.doctoroz.com/videos/decadent-chocolate-fix
Makes a nice light dessert!
Dreena says
Lynn, you must be a little psychic!… I have a post planned next week with a similar choc pudding (from LTEV) combined with a pumpkin pudding in a parfait, sooooo good! How ever did you know? 😉 enjoy the snackles!
Lynn says
Great minds think alike! 😉 Just had a big bowl of pumpkin chickpea cauliflower curry and my skin now has an orangey hue, lol. Thumbs up to Pumpkinfest!
Dreena says
hahaha!! Better orange from pumpkin than a tanning bed. 😉
Valerie says
Yum – I’ve made your wholesome oat snackles several times now – they never last long (why do I never remember to make a double batch?). I love pumpkin, so I’ll have to try these next. Thanks for the recipe.
ps I made lemon-kissed blondie bites today for my kids (and me) to have for snack. That recipe is one of our all time favorites!!
Dreena says
I hope you love these just as much, Valerie. They take a few more minutes to make than the original recipe, but kinda’ worth it!! And, thanks for the report back on the blondie bites – now you are reminding me to make them again too.