Sunday, 31 March 2013

Fat Free Pumpkin Cookies

Fall has always been one of my favorite times of the year, and most of that has to do with the food. Pumpkin is so versatile and delicious I wish I could have it fresh all year round. For the other 10 months of the year I have to settle for the canned stuff, which isn't too bad.

Adapted from this recipe

Fat Free Pumpkin Cookies

makes 12-16 cookies

1/2 cup pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon vanilla
3/4 cup whole wheat flour (or all-purpose)
1 and 1/2 cup old fashioned rolled oats
1/4 cup granulated sugar
1/4 cup dark brown sugar
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 and 1/2 teaspoon cinnamon (or less)
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 sea salt
1/2 cup semi-sweet chocolate chips (optional) 
(The original recipe calls for 1/2 cup dried cranberries, which I didn't have, but recommend.)

Other optional ingredients: 
Toasted Pumpkin Seeds

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

2. In a mixing bowl whisk together pumpkin, egg, and vanilla until well combined. In a separate bowl, combine flour, oats, sugars, baking powder, baking soda, and spices. Fold in chocolate chips (and dried cranberries, if you're using them.) Fold together the wet and dry ingredients until just combined - do not overmix. The cookie dough will be very thick.

3. Drop by spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie. Bake for 12-14 minutes until lightly browned. Allow to cool on the cookie sheet for at least 3 minutes and transfer to a wire rack. Cookies stay fresh at room temperature for 3 days in an airtight container.

Even though these cookies have no butter or oil, they're nice and moist. I'd like to modify this recipe so they're even more pumpkin-y.

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