Pumpkin Harvest Cookies

Makes 14 servings (1 cookie per serving)


  • 2 cups old-fashioned oats, divided 
  • ½ cup pumpkin seeds 
  • ¼ cup ground flaxseed 
  • 1 tsp cinnamon 
  • ¼ tsp cloves 
  • ¼ tsp allspice 
  • ¼ tsp nutmeg 
  • ¼ tsp salt 
  • ⅓ cup sultana raisins 
  • 1 tbsp canola oil 
  • ¼ cup pumpkin seed butter 
  • ¼ cup honey 
  • ⅔ cup pumpkin purée (do not use pumpkin pie filling) 
  • ⅓ cup large egg whites 
  • 1 tsp vanilla


  1. Preheat oven to 350°F. 
  2. Add 1 cup oats to a food processor or blender and pulse just until oats are coarsely ground. Do not over-process into oat flour.
  3. Transfer ground oats to a large bowl. Add remaining 1 cup oats, pumpkin seeds, flaxseed, cinnamon, cloves, allspice, nutmeg, salt and raisins. Stir to combine. 
  4. In a separate bowl, whisk together canola oil and pumpkin seed butter. Add honey, pumpkin puree, egg whites and vanilla. whisk until combined. 
  5. Add pumpkin mixture to flour mixture and stir just until combined.
  6. Scoop ¼ cup portions of dough onto a parchment paper-lined baking sheets, with six dough balls per baking sheet. Wet hands with water and gently shape portioned dough into balls*. Gently flatten dough balls to about a ½ inch thickness. Bake for 15 minutes.

    *Note: Dough will be slightly tacky. Wetting your hands to flatten the scoops of cookie dough will keep it from sticking.

Nutritional analysis per serving: 150 calories, 6 g fat, 8 g protein, 19 g carbohydrate (16 g available carbohydrate), 3 g fibre, 92 mg sodium 

My Viva Servings: 1 grain, 1 protein