Servings: 0
Ingredients
- 2 Cups Leftover Pumpkin Pie
- 1/2 Cup Dark Chocolate Chips
- 1/4 Cup Oatmeal
- 1-3 Tbsp Flour
Instructions
- Preheat oven to 350 degrees and line baking sheet with silpat mat. (The mat is optional, see notes below)
- Scrape the pumpkin pie filling from the crust into a mixing bowl.
- Mix in both chocolate chips and oatmeal. Add tablespoons of flour as needed.
- Form dough into 1 inch balls and put onto baking sheet. Press down with fork and flatten dough. Bake for 9 minutes and leave on pan until cool. Enjoy!
Notes
- Ingredients will fluctuate based on how much pumpkin pie you have leftover. For reference I had about 3/4 of the pie left.
- I found adding 2 tablespoons of flour helped me form the cookies.
- The first batch I made, I used a little bit too much oatmeal and didn't love the texture.
- Pressing cookies down with the fork is key, the pumpkin pie is already cooked and doesn't spread. Unless you want pumpkin balls!
- I found using the silpat left my cookies very soft moist and delicious! However, on the second batch, I tried it without the slip mat and it did stick to the baking sheet but did have a little more of the cookie consistency I was looking for.
Tried this recipe?Let us know how it was!