Connect with Us
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.
Preheat the oven to 375°F.
Line two 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.
Make a well in the center of the dry ingredients.
Pour 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.