We can’t lie to ourselves any longer: fall is here, and with it comes staying in on Friday night, catching up on our favorite shows, and baking. (Just us?) We know, pumpkin is everywhere, but we won’t tell anyone if you indulge in a little fall festiveness with this healthy pumpkin cookie recipe. Made with oatmeal, coconut sugar, and greek yogurt, you’ll be the most popular person at your Friendsgiving on every level with these babies in tow. Thanks to Alisha Falkenstein, pastry chef at Pazzo, for sweetening our fall with the recipe below.


½ cup unsalted butter
¼ plan Greek yogurt
¾ cup brown sugar
½ cup granulated sugar
¼ cup molasses
1 egg
3/4 cup pumpkin
1 tsp. vanilla extract
1 ½ cup AP flour
½ c whole wheat pastry flour

1 TBSP cinnamon
¼ tsp. nutmeg
¼ tsp. allspice
½ tsp. ground ginger
½ tsp. fine sea salt
1 ½ cup old fashioned oats
¼ cup dark chocolate (I used 70%)
½ cup walnuts (toasted and coarsely chopped)

In a stand maker, cream together the butter, yogurt, and sugars. In a separate bowl, combine all dries. Slowly add the molasses, egg, pumpkin and vanilla to the creamed butter mixture. Scrape bowl. Add the dry ingredients until just combined. Scrape bowl. Add the chocolate and walnuts. Scoop into 2 inch balls, and place on a cookie sheet with parchment. Bake at 350⁰F for five minutes, rotate, and bake for another 5-6 minutes until golden brown. Enjoy and try Kimpton Hotels & Restaurants for more healthy (and sweet!) treats.

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