This recipe makes an (almost) endless supply of these snacks.

This weekend, I was attempting to healthify/pumpkinafy my mom’s awesome oatmeal cookie recipe, appropriately entitled “Yo mama’s oatmeal cookies.” I ended up with something good tasting, but not really a cookie. The final product is soft, but not flat. Sweet, but not super sweet. I think they are the perfect size to have a couple for a snack.

This recipe makes a TON, I’m guessing about 48 balls, so I’ve been giving them away and packing them for class every day this week.

I made two versions, one with eggs and one without (Uh, I forgot them.), and surprisingly the eggless version has gotten more votes in my unscientific taste-test.

This recipe would work really well if you want a large batch to freeze (before cooking), or for a snack to take to work.

Fall balls!

Oatmeal pumpkin spice fall balls

Ingredients

2 tsp Cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 Tbs vanilla extract
3 cups old fashioned oats
1 1/4 cup whole wheat flour
1 cup brown sugar
1 cup splenda*
1 cup pureed pumpkin
1 tsp baking soda
3 cups shredded coconut
1/3 cup chopped pecans

Directions

Cream pumpkin, spices, splenda and sugar. Add oats, flour, baking soda, pecans and coconut. Mix well.
Form 1 Tablespoon-sized balls and place on a greased baking pan. Bake for 12-15 minutes on 350*.

*As always, use whatever kind of sweetener you feel good about. I used Splenda because I had it on hand and I wanted to cut down on some of the sugar. You could also cut down the coconut to reduce fat and sugar.

For complete nutritional info, see my recipe on SparkRecipes.com