Oatmeal Pumpkin Cookies (Vegan and Flourless)

1 1/2 cups rolled oats (gluten free if you prefer)
1/2 cup granulated sugar
1/4 cup brown sugar, firmly packed
1 tsp vanilla extract
1 tsp cinnamon
1 tsp nutmeg
1/2 cup pure pumpkin (room temperature)
1/4 cup applesauce
2/3 cup chocolate chips, nuts, or cranberries (not exceeding 2/3 cup); all must be finely chopped. This step is optional

In a bowl, mix together oats, white and brown sugar until there are no lumps. Add in cinnamon and nutmeg. In another bowl, whisk together pumpkin, applesauce, and vanilla extract. Add the wet ingredients into the dry and stir. If adding chopped nuts, cranberries or chocolate, this is where that step comes in. Make sure everything is mixed completely; using my hands after stirring seemed to be the best way for me to do this. Form dough into a simple large ball and cover, refrigerating for about 30 minutes.
Now is the time to preheat the oven while you're waiting, to 350 degrees F.

Form the chilled dough into small balls of about 1 inch diameters, and place on a baking sheet (paper lined or silicone) two inches apart. With a fork flatten each ball down ever so slightly. Bake between 25 and 30 minutes; because they contain pumpkin they take much longer to cook than regular cookies. Before completely cooked sprinkle white sugar on top for added sweetness. The cookies are done when they are firm to the touch, no longer so mushy you could re-form them, and a toothpick comes out clean from the thickest cookie. Cool and serve! I packed a few as a to-go lunch and they were even better cold.

Pumpkin is the perfect flavour for when the leaves begin to turn all shades of red and gold, and the air becomes crisp and cold, so these are fairly early, but that really doesn't change how good they are! I found they had an old fashioned taste to them, very warm and homey, and very very chewy. Try these out now and definitely bookmark this recipe for October!