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Friday, October 14, 2011

Pumpkin Oatmeal Cookies

I love when Fall rolls around each year because that means pumpkin pancakes, pumpkin bread, pumpkin cookies....I even saw a recipe for pumpkin chili this year! I made pumpkin pancakes the other morning and had lots of pumpkin puree left. I searched for some pumpkin cookies and found this recipe http://www.theppk.com/2008/10/pumpkin-oatmeal-cookies/. (I also got some yummy Pumpkin Chocolate Chip cookies from our neighbor earlier this week-thanks Aimee! Check out her blog at supermommoments.com)
I changed it a bit....instead of a 1 2/3 cup of white sugar, I used 1/2 cup brown sugar and 1/2 cup agave. I also used white whole wheat flour and used coconut oil in place of canola oil. I put raisins in but left out the walnuts.
Here is the recipe with my changes. Happy Fall!


Pumpkin Oatmeal Cookies

by IsaChandra
Makes 4 dozen cookies
These are soft out of the oven, but as they cool they are nice and chewy. They are a serious crowd pleaser, for crowds with taste buds.
Note: I use flax seeds because they make the texture a little chewier, but I’ve made them without and they’re still good!
Equipment
baking sheets
2 mixing bowls
Ingredients
2 cups flour (white whole wheat)
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg
1 2/3 cups sugar 1/2 cup brown sugar, 1/2 cup agave
2/3 cup canola oil 1/2 cup coconut oil
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin
1 teaspoon vanilla
optional: 1 tablespoon ground flax seeds (yes!)
1 cup walnuts, finely chopped
1/2 cup raisins
Directions
Preheat oven to 350. Have ready 2 greased baking sheets. (I used parchment paper)
Mix together flour, oats, baking soda, salt and spices.
In a separate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.
Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You’ll have enough batter for 4 trays.

Remove from oven and get cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set. They taste even better the next day!

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