In case you made the pumpkin bread from my last post, and are wondering what to do with the pumpkin puree you didn't use, pumpkin cookies are your answer.
I started making these delightful little cookies (adapted from Giada DeLaurentiis) last year and must have made them about half a dozen times that fall. They are spiced with allspice and cinnamon and get a great chewy texture from oats. I like to mix in cranberries and pecans, but you could do raisins or other types of nuts. I love that it's now pumpkin season so I can enjoy these cookies for the next couple of months. Oh, and they best part - not only are they tasty, but they are also vegan, which means you don't need to feel bad if you scarf down a few.
Pumpkin Cookies with Cranberries and Pecans
1 cup all-purpose flour
2/3 cup old-fashioned oats
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup raw sugar (such as Sugar in the Raw or Turbinado)
1/2 cup canned pumpkin puree (not pie filling)
1/3 cup vegetable oil
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1/3 cup dried cranberries
1/3 cup chopped, toasted pecans
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silpats.
In a medium bowl whisk together the flour, oats, cinnamon, allspice, baking soda, and salt. In a large bowl whisk together the sugar, pumpkin puree, vegetable oil, syrup, and vanilla. Add the dry ingredients to the wet and stir until just combined. Stir in the cranberries and pecans.
Drop batter in generous tablespoons onto the prepared sheets, spacing at least 1 inch apart. Using wet fingertips flatten each cookie into a 1.5 inch round. Bake until the edges are lightly browned and cookies are slightly firm to the touch, about 17-20 minutes, rotating the sheets halfway through baking. Transfer to rack to cool completely.
Makes approximately 24 cookies.
Note: Can be stored in an air-tight container at room temperature for up to 3 days.