Fall has arrived here in Pennsylvania. The sun is setting earlier, nights are cooler, and the leaves are starting to change. Although we will miss the long, warm days of summer, fall means pumpkin season is here. We found this recipe while looking for a lighter version of pumpkin cookies.
1 cup all-purpose flour (I am going to try them with white wheat next time)
2/3 cup old-fashioned oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 teaspoon ground cinnamon (You could sub pumpkin pie spice if you don’t have allspice and cinnamon)
3/4 cup raw sugar
1/2 cup canned pumpkin puree
1/3 cup vegetable oil
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1/2 cup raisins
1. Preheat oven to 350°F. Prepare two baking sheets with parchment paper or use silpats (We really like using silpats, it makes for extremely easy clean up. Also, it eliminates the use of parchment paper when baking!)
2. Mix flour, oats, baking soda, salt, allspice, and cinnamon in a medium bowl. Whisk sugar, pumpkin, vegetable oil, maple syrup, and vanilla together in a large bowl until combined. Slowly add the dry ingredients to the wet mixing with a rubber spatula. Stir in the raisins once the dry and wet ingredients are combined.
3. Using a tablespoon (or a small ice cream scoop), place the cookies an inch apart on the cookie sheet. Using your fingers or the bottom of a glass flatten the cookies (dip your fingers or the glass in water to prevent them from sticking to the cookies). Bake cookies for 15-17 minutes until they start to brown and are firm. Transfer them to a cooling rack. Enjoy!
What do you look forward to making this fall?