It’s that time of year where pumpkin everything rules and these cookies are no exception and are so good! Here’s how to make them:
1 cup all-purpose flour (substitution: whole wheat pastry flour or gluten free flour)
2/3 cup old-fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground allspice
3/4 cup turbinado (raw) sugar, plus additional for sprinkling
1/2 cup canned pumpkin puree
1/3 cup vegetable oil (substitution: 1/3 cup apple sauce)
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1/2 cup raisins
Position a rack in the center of the oven and preheat to 350 degrees. Line 2 heavy large baking sheets with parchment paper.
In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well.
In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.
For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with raw sugar.
Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.
Not only are these cookies delicious, they are also made with wholesome ingredients, so you won’t feel like you are cheating on your healthy eating plan while enjoying these cookies and until next time, stay happy, healthy and beautiful!