Chewy Pumpkin Oatmeal Cookies

Are ya’ll sick of my pumpkin talk yet? We only get a few months of it, so why not go into pumpkin overdrive while we can?!

This recipe was the result of some stress relief cooking one night last week. I’ve completely kicked myself into overdrive the past few weeks with my half marathon around the corner as well as my project proposal for my Master’s program. These little chewy cookies were perfect for a quick after dinner dessert or a simple snack in between meals. They are vegan (minus the chocolate… no I didn’t purchase vegan chocolate chips) and just sweet enough to provide me with sweets satisfaction! I hope you try them; they are well worth it!


Chewy Pumpkin Oatmeal Cookies


  • 1/2 can pumpkin puree
  • 1 brown banana, mashed
  • 1/3 c canola oil
  • 1 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 3/4 cup rolled oats
  • 1 cup whole wheat flour
  • 1/4 tsp salt
  • 1/4 tsp pumpkin pie spice
  • 1 tsk cinnamon
  • 1/2 cup raw sugar + a little to sprinkle on top
  • 1/3 cup dark chocolate chips

Preheat your oven to 350 degrees.

In a large bowl, mix together your banana, pumpkin, oil, and vanilla until smooth. Add your flour, oats, spices, baking soda, salt, and sugar, and mix until all dry ingredients are moistened with few lumps. Once your ingredients are blended together, fold in your dark chocolate chips.


To prevent sticking, spray your baking sheet with a little canola or olive oil spray. Spoon your cookies onto the tray about 1-1.5 inches apart (they won’t spread much!). I made my cookies about 1 tbsp of dough each, but if you’d like them a little bigger feel free to change the size! Once they are on your baking sheet, sprinkle a little raw sugar on top before putting them into the oven.

Let your cookies bake for about 16-18 minutes depending on the size (I would check them at 16)!. They should easily be able to slide off the pan. Let the cookies cool on a cooling rack for about 10-15 minutes, then enjoy!

Raw Vegan Pumpkin Bites

Happy Sunday everyone! This past week one of my co-workers showed me a recipe for pumpkin balls which got me motivated to start my pumpkin creations a little early this year! I didn’t quite have everything I needed for that recipe, so of course I took the liberty of creating something a little different on my own. They are easy, and keep in the refrigerator for 5-7 days (they get better as they sit!). I have used them as little energy bites before a few of my runs this week, and they have sat really well in my tummy during the runs which was an extra plus for this recipe! I hope you try them and let me know what you think!


Raw Vegan Pumpkin Bites (makes 24-28 balls)


  • 2 cups rolled oats
  • 1/2 cup unsalted PB
  • 3/4 of 1, 15oz can pumpkin puree
  • 1/3 cup honey
  • 1/2 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp vanilla
  • 1/2 cup chopped walnuts
  • 1 Tbsp chia seeds
  • 1/2 cup dark chocolate chunks

In a large bowl, combine all ingredients and mix well. Form small balls with your hands (about the size of a gum ball or a little smaller). Put your pumpkin bites into the refrigerator for about an hour then remove and smooth over by rolling them again in your hands (the mixture will initially be fairly sticky; once they have sat for about an hour, they are much easier to form and smooth). Keep your pumpkin bites covered in the refrigerator for 5-7 days. Enjoy!


Peachy Cinnamon Baked Oatmeal

So I’m the type of person that welcomes stress into my life. When I’m overwhelmed, I tend to pack on a little more because of course, “I can handle it!” After this weekend, I really think I’m going to try to stop doing this.. and this time I mean it! As I’m in the process of developing my applied project for Master’s program, starting my literature review, and beginning to write my introduction, I decided to travel to Minnesota and participate in the Certificate of Training for Childhood and Adolescent Weight Management. While this conference was fantastic and I am happy I went, all I could think about during my flight home was 1. I am exhausted, 2. I REALLY need to do some yoga and have a good meal or I’m going to explode, and 3. I miss my hub!

This morning I was determined to have a good breakfast and start my day off well, hens these oats were created! While I love my hubby, he’s not the best grocery shopper, so of course I needed to go grocery shopping and didn’t have much to work with. With limited options, I knew I had oats, a bag of frozen peaches, a VERY brown banana, and a few other ingredients that I commonly put into my oatmeal.

My Peachy Cinnamon Baked Oatmeal was a success! It is very easy to throw together and is warm, comforting, and the perfect start to a Sunday. It can also provide about 3-4 servings (depending on how big a scoop you choose!), so you will have breakfast for the next few days as well! I hope you give it a try and let me know what you think! Happy Sunday 🙂


  • 1 brown banana, mashed
  • 1 chia egg (1 Tbsp chia + 2 Tbsp water, let sit for 5 min then agitate)
  • 1 1/2 cups unsweetened almond milk (may sub other milk)
  • 1 capful vanilla extract (about 1/4 tsp)
  • cinnamon (I did not measure, I would say at least 1 tsp)
  • pinch of salt
  • 1 heaping Tbsp of brown sugar
  • 2 cups rolled oats
  • 2 cups frozen peaches
  • honey (to drizzle afterwards)

Preheat your oven to 375 degrees. Combine your banana, chia egg, almond milk, vanilla, and brown sugar. Mix until brown sugar is dissolved. Add in your oats, cinnamon, and pinch of salt and stir until all oats are covered and moistened. In a square baking dish, add a little cooking spray and spread your frozen peaches around evenly. Add your oat mixture on top of the peaches and spread until the peaches are evenly covered.

Bake in the oven for 25-28 minutes or until the oats are set. Once finished, let cool for 5-10 minutes. Serve warm with a drizzle of honey and a little extra dusting of cinnamon. enjoy!


Raw Pumpkin Pie Balls

Ok, it’s time! I’m going to give you the recipe for the delicious little morsels that I released a few days ago! These raw little bites of heaven started out as something I thought was going to be a big flop and turned into perfection. I was so pleased with the taste, I couldn’t wait to share them with friends and co-workers and boy were they a hit! Packed with the perfect combos of fall, these pumpkin balls are flavorful, pungent, and calling your name to come back for 1 more (or 2 or 3)!

 If you choose to made these lovely little treats, don’t panic when your batter feels too wet during your rolling process. That is what it is supposed to feel like! This recipe DOES require a full 12 hour to chill in the refrigerator for best results. Once they have set, keep chilled unless serving. They will keep for ~5-7 days chilled!

Jazz up your pumpkin balls with any added flavors you feel you’d enjoy. You may also roll them in different topping before chilling such as ground or chopped nuts, coconut, coco powder, peanut butter powder, etc. Please share any interesting or delicious flavor combinations that you find! Enjoy 🙂

Raw Pumpkin Pie Balls


  • 1.5 cups rolled oats
  • 1/2 cup honey
  • 3/4 regular 12oz can pumpkin puree
  • 3 Tbsp PB2
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp vanilla
  • little less than 1/2 cup chia seeds
  • 1/2 cup chopped walnuts (I broke mine down a little more in a bag before using to get smaller, finer pieces)
  • 1/3-1/2 cup dark chocolate chips

In a large bowl, combine all your ingredients until your oats are moistened. Yes, the batter will seem overly wet. It’s ok!!

Roll your batter into small 1/2-1 in balls (a little smaller than a ping pong ball). Place on wax paper on a flat surface such as a plate or tray and refrigerate over-night or for at least 12 hours. These delectable little treats are free of animal products as well as gluten (trace amount of oats in each ball should be fine in small quantities!). Serve at a Halloween party, as an after school snack for your kids, or just as a delicious finish to a perfect fall day. I hope you try them! Please let me know what you think!

Perfectly Pumpkin Bunt Cake

You knew it was coming! Although the cool fall air has not quite his Arizona yet, the sun is setting earlier, and the nights are starting to get the crispness and slight drop in temperature that makes Arizona such an appealing place to live in the fall and winter. Passing through the grocery store today and seeing displays for pumpkin coffee, pumpkin spice cookies, pumpkin baking mixes, pumpkin yogurt, and everything else pumpkin that makes me salivate had my wheels spinning and recipes forming. I grabbed 1 can of pumpkin on my way out with the simple thought that I would find some way to use it tonight…. a few hours later, the Perfect Pumpkin Bunt Cake was born!

Dense, warm, with a hint of fall spice, this bunt cake is perfect for an after dinner desert or a slightly sweet start to your morning. The perfect fall combination of cinnamon, nutmeg, and vanilla provides the perfect backdrop for this pumpkinny delight without being overwhelming or over-powerful. Let’s just say, I had a hard time walking away after one piece.

This cake is dairy-free, egg-free and does not use any added butter of fat! It is very simple, easy, and can be made in about 30 minutes, including prep and cook time!

Sweeten it up with a few dark chocolate chips and serve warm with a glass of milk or a comforting cup of coffee or tea (or perhaps a glass of red wine as I did tonight!) for the perfect fall treat! I hope you try my Perfect Pumpkin Bunt Cake!


  • 3/4 can pure pumpkin puree
  • 1/2 cup brown sugar, lightly packed
  • 1 tsp baking powder
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp vanilla extract
  • 1 chia egg (1 Tbsp chia seeds + 3 Tbsp water)
  • 1/4 cup vanilla light Greek yogurt
  • 2 cups whole wheat flour
  • 1/2 cup dark chocolate chips

Pre-heat the oven to 350 degrees.

In a large bowl mix your pumpkin puree, brown sugar, Greek yogurt, vanilla, nutmeg, and cinnamon until there are no lumps. Once your chia egg has settled (about 3-5 minutes), add in your egg. Lastly, stir in the flour, baking powder, and chocolate chips until all flour is wet. The dough will seem a little dense and slightly cookie-like.

Spray a bunt pan with a little cooking spray. You may also add a layer of flour, but I didn’t find this necessary to get the cake out. Evenly distribute your dough; don’t worry about it being perfectly smooth! Bake in the oven for about 20-25 minutes or until a long toothpick comes out clean or the top is golden brown. Let your cake sit for about 5-10 minutes before loosening the ends with a butter knife and slowly turning over your pan to release your beautiful cake. You may finish it off with a dusting of powder sugar or leave it perfect the way it is! Enjoy!