Delicious! |
Canned pumpkin |
Pumpkin puree from my freezer |
White bean puree, freezes great so I keep it in 1/2 cup portions ready to go. |
They are a soft, muffin-top type cookie and everyone who has ever tried them just loves them! Hope your family does too.
Combine dry ingredients |
Add wet ingredients |
Mix until combined |
Add chocolate chips, if desired. We pressed a few into the tops so they are very visible. |
Pumpkin Oatmeal Cookies | |
4 cups all-purpose flour | 2 ½ cups pumpkin |
2 cups quick oats | 1 tsp vanilla |
½ cup sugar | ¼ cup vegetable oil |
2 cups brown sugar, packed | ½ cup white bean puree |
2 tsp baking soda | 2 cups chocolate chips |
2 tsp pumpkin pie spice | |
1 tsp salt | |
Mix dry ingredients together in a bowl. You can use 2 c. wheat flour and 2 c. white flour. Add wet ingredients. Mix or stir together. Drop by spoonfuls onto greased baking sheet. Bake at 350° F 15–20 minutes or until firm and lightly browned. Makes about 5 dozen cookies. Unbaked dough can be frozen. Thaw in refrigerator and bake as directed. You can also freeze the cookies once they are baked. For a different version, instead of adding chocolate chips, frost cooled cookies with Maple Buttercream Frosting: 2 Tbsp butter, softened ¼ cup maple or pancake syrup 1 ½ cups powdered sugar Using a hand beater, beat butter and syrup until blended. Gradually beat in powdered sugar until smooth. Add a little milk if needed to achieve the right consistency. |
Holly Staley referred me to your blog! What a treat this is - I just wanted to give you a big shout out and a huge thank you for putting this together. It is awesome and I look forward to checking in on it frequently!!!
ReplyDeleteThanks for the compliment -
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