- 2 Cups pecans, toasted and cooled
- 1/2 Cup rolled oats
- 1 Cup whole-wheat pastry flour
- 1 Teaspoon baking soda
- 1/2 Teaspoon fine sea salt
- 1 Teaspoon cinnamon
- 1/4 Teaspoon ground cloves
- 3/4 Cups pureed pumkin
- 1 Tablespoon orange zest
- 3/4 Cups orange juice
- 2 Teaspoons vanilla extract
- 1 Cup chopped, pitted dates
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
Put pecans and oats in the bowl of a food processor. Pulse until a fine meal forms, about 25 times. Add flour, baking soda, salt, cinnamon, and cloves and pulse another 20 times to combine all the ingredients. Transfer to a large mixing bowl.
Add pumpkin, orange zest, orange juice, vanilla extract, and dates to the food processor. Blend until a smooth purée forms, scraping the sides down occasionally, about 1 minute. Form a well in the center of the dry ingredients. Scrape the pumpkin mixture into the well and fold all the ingredients together with a large spatula.
Scoop little heaps (about 2 tablespoons) of batter onto the prepared baking sheets, spacing them about 1 1/2 inches apart. Flatten the batter slightly. Bake 20 minutes, until the bottoms are just browned. Remove to a cooling rack and cool slightly before serving. Store in an airtight container.