Pumpkin Oatmeal Cookies

Delicious!

Canned pumpkin

My family loves just about anything with pumpkin in it.  In the fall, I always cook up a few pumpkins and puree them so I can have fresh pumpkin in the freezer year round.  I also keep a few cans of pumpkin on hand just in case we finish the stuff in the freezer.

Pumpkin puree from my freezer

Sunday night, we were ready for a treat.  I mixed up a batch of pumpkin oatmeal cookies and they were devoured while we played games.  My little one-year-old, Emma, picked out the chocolate chips first.  It looks like she will be a chocolate lover like her big sister, Sarah.  These cookies are unique because they do not require any eggs.  I use white bean puree to replace most of the fat and it also takes away the need for the eggs. (Yes they are actually quite healthy - so go ahead and eat more than one!)

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. 

If you add just a little water, about 1/4 cup you can bake these as muffins instead of cookies. When using canned pumpkin, you may need to add just a little more water.  Canned pumpkin is thicker than my homemade puree.  The other thing I like to do is make a few mixes out of the dry ingredients when I have all the stuff out.  I just store these mixes in ziplock bags in my pantry until another snack attack hits.  It really speeds up the process another time.

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.