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Yeah…Immaeatthat

Sep 14

Pumpkin Peanut Butter Freezer Cookies

So I popped the button off my shorts today.  Not the one in front.  It was one of those stupid ones on my back pocket that catches every time I slide into a chair.  I didn’t know I was a sliding type of person, but I am.  I never just sit.  I slide into a seat…totally not acceptable behavior if your shorts have buttons on the back pockets.

My younger sister has a pair of jeans where the back pockets are all bedazzled and what not.  Quick side note about my younger sister…she tends to says things like, “your necklace doesn’t match your shoes.”  Honestly I didn’t even know that was something I was aiming for.  I mean as long as I’m not wearing strips with polka dots we’re fine, right? And now with everyone having this I’m-a-hipster-so-I’m-gonna-pretend-I-don’t-care-how-I-look mentality, all clothing combination should be fair game.  Right?

Anyways, back to back pockets.  So my younger sister has a pair of those jeans where the back pockets are covered in rhinestones.  They’re cute, she’s cute, it works.  You know what doesn’t work with a bedazzled butt? Solid wood chairs.  We got a new wooden kitchen table and some chairs and while devouring our first family dinner at the table…the bedazzledness left scratches on the wooden chair.

Whoopsidaisies.

Whether it be buttons or rhinestones, decorative back pockets are just an accident waiting to happen.

So because one button is enough to pop off in a day, I made these healthy(er) little snack bites/dessert balls that don’t run the risk of popping the front button off my pants.

Pumpkin Peanut Butter Freezer Cookies

makes 20 small cookie balls

1 1/2 cup old fashioned oats, divided

1/3 cup pumpkin puree

1/2 cup peanut butter (with salt)

1/3 cup brown sugar, loose

In a food processor, grind 3/4 cup oats into a flour.  Add in the pumpkin puree and brown sugar and process until thoroughly combined.  Pour this mixture into a bowl and add in the remaining oats (not ground into a flour) and peanut butter.  Mix well.  Once everything is mixed together and a dough has formed, roll the dough into 20 small balls.  I left mine as rounded ball but if you want to flatten yours…do it.  Store in the freezer for a harder cookie or in the fridge for a chewy cookie dough type snack.  Either way is delicious.

[Note: These were actually supposed to be sweet potato freezer cookies but my sweet potato supply was limited.  If you’d rather roast a sweet potato and use sweet potato puree instead of the pumpkin, I would fully support you.]

14 comments on “Pumpkin Peanut Butter Freezer Cookies”

  1. Ohh yeah, it’s the recipe I’ve been waiting for :D And I had no idea jewelry/shoe matching was an issue I was supposed to be concerned about either. The things you learn!

  2. Definitely hanging onto this recipe, only 4 ingredients? You gotta be kiddin’. Amazing.

  3. Your jewelry and your shoes don’t have to match. If fact, I like it better when they are both individual pops of excitement in your outfit. Your shoes should stand alone (pun intended).

  4. Well, I know how I’m spending my Saturday now. Thank youuu!

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  6. Yumm these looks incredible! I wish I could try one

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