Just when you think Halloween is over, no more pumpkin recipes. Ha Ha Ha (evil laugh)!! Well I’ve still got a few more up my sleeve, but I promise they are so good and healthy too boot. Like these Oatmeal Pumpkin Cookies. It’s even a Vegan recipe for you Veg’s out there. Not that it matter either way these cookies are delicious. And I don’t feel bad about serving them to my guys, since they have oatmeal, pumpkin and whole wheat in them. To be honest I’ve made these twice now and once using the oil and the second time using butter, both were just fine!
So let me show you how great these are:
Ingredients: 1 1/2 cups all purpose flour, 1/2 cup whole wheat flour, 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, 2/3 cup canola oil, 2 tablespoons molasses, 1 cup canned pumpkin, or cooked pureed pumpkin, 1 teaspoon vanilla, optional: 1 tablespoon ground flax seeds, 1 cup pecans, finely chopped, 1/2 cup raisins
Start off by mixing your flours and oatmeal
Then add in the baking soda, cinnamon, nutmeg and salt
Mix together well, I just stirred with a fork
Next in your mixer add in the sugar
and Oil, I used the Smart Balance oil blend
optionally add in ground flax seeds. Why you might ask? I have no clue but I had some of the recipe calls for it so I put it in.
Then pour in Molasses. Deep dark rich Molasses.
Then a cup of pumpkin
and vanilla. It just makes everything taste better.
Mixing well, and be sure to scrape down the sides of the bowl.
Then add the flour in 3 batches folding in between.
until just incorporated.
Then add in your pecans, and raisins (I didn’t have any)
On a greased baking sheet, press and flatten each cookie
into a cookie shape, and bake at 350 for 16-18 minutes
The cookies will be soft and chewy. Just how I like them.
and you don’t have to feel too guilty about eating these babies.
Or enjoying them with a glass of milk.
Print This RecipePumpkin Oatmeal Cookies
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
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
2/3 cup canola oil
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin
1 teaspoon vanilla
optional: 1 tablespoon ground flax seeds
1 cup pecans, finely chopped
1/2 cup raisins
Preheat oven to 350. Have ready 2 greased baking sheets.
Mix together flours, 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 pecans 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.
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!
Listed @ Life As Mom, Recipe Swap