Once fall hits, it’s all pumpkin everything, all the time. I’m not a Starbucks Pumpkin Spice Latte fan, but this recipe handles my sweet tooth and my pumpkin fix all in one. The original recipe, which can be found here, states that it’s a breakfast dish, but I like it for a snack too!

Ingredients

½ cup canned pure pumpkin
1 overly ripe banana, mashed
½ cup egg whites
1 teaspoon vanilla extract
½ cup whole wheat flower
1 cup steel cut oats
2 scoops vanilla casein
½ cup coconut sugar
1 tablespoon cinnamon
½ tablespoon pumpkin pie spice
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Directions

1. Preheat oven to 375 degrees.
2. Combine wheat flower, oats, protein powder, coconut sugar, cinnamon, pumpkin spice, baking powder and salt. Mix well and set aside.
3. Puree banana, pumpkin, egg whites and vanilla extract
4. Combine pumpkin mixture and dry ingredients until all ingredients are fully folded and dough is formed.
5. Spoon equally onto a cookie sheet.
6. Bake for 10-12 minutes, or until slightly brown.
7. Cool and enjoy!

Image via Kid Nimble.