by Dreena Burton, Contributing Author
These Pumpkin Snackles would make a perfect Halloween or Thanksgiving treat!
With the popularity of my “Wholesome Oat Snackles,” published in my Let Them Eat Vegan!: 200 Deliciously Satisfying Plant-Powered Recipes for the Whole Family cookbook, I created this festive, autumnal version. These are just as delicious—maybe even more!
Photo courtesy of Nicole Axworthy.
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!
Idea—Try adding toasted chopped pecans to these snackles.
Pumpkin Note—The consistency of canned pumpkin puree can vary. Adjust accordingly, I use a brand that is fairly thick and dense.
Makes 12 snackles • vegan, optional gluten-free
- 1½ cups rolled oats (use certified gluten-free for that option)
- 1 cup oat flour (use certified gluten-free for that option)
- ¼ cup raisins
- 1¼ teaspoon baking powder
- 1¼ teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon allspice
- pinch cloves, optional
- ¼ teaspoon lightly rounded sea salt
- 1½ tablespoons ground chia (you can buy it pre-ground, or grind seeds in a high-powered blender or coffee/spice grinder)
- ¾ cup pumpkin puree (not pumpkin pie mix, see note)
- ½ cup + 2 tablespoons pure maple syrup
- 3 tablespoons unsweetened non-dairy milk
- ½ tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla
- 2–3 tablespoons non-dairy chocolate chips, optional
- Preheat the oven to 350°F. Line a baking sheet with
- In a large bowl, add 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 about 2 tablespoons) to transfer mounds of the batter to the baking sheet.
- Bake for 13–14 minutes until just firm to the touch.
- Remove from oven, let cool on the pan for about a minute,
then transfer to a cooling rack.
Recipe reprinted from Plant-Powered Families by Dreena Burton, published by BenBella Books.
About the Author
Dreena Burton is one of the pioneering vegan cookbook authors. Vegan for more than 25 years, Dreena is also a mom to three “weegans.” She has charted her journey as a plant-based cook and mother of three through five bestselling cookbooks, including her most recent and beloved title Plant-Powered Families. Dreena has also collaborated with renowned plant-based physician Dr. Barnard on The Cheese Trap, and co-authored their most recent Cookbook for Reversing Diabetes.
Specializing in oil-free, whole-foods vegan recipes, Dreena’s secret ingredient is her passion. Reputed for reliability, her recipes bring whole foods together in unexpected ways to yield delicious flavors and rich textures. Dreena’s recipes are regularly featured by groups including Forks Over Knives, Engine 2 Diet, UC Davis Integrative Medicine, Kris Carr, Blue Zones, The Humane Society, and The Food Network.
Connect with Dreena’s online kitchen and community at www.dreenaburton.com.