I love these cookies for the fall. They are full of spice and pumpkin and craisins and all things that make me happy. As well they freeze nicely so it’s easy to make a big batch and portion them out over the holidays.
Easy Pumpkin Oat Cookies
¼ cup unsalted butter, softened
½ cup pumpkin puree (not pumpkin)
½ cup granulated sugar
½ cup brown sugar
1 teaspoon vanilla
1 Tbl Ultra Gel
1teaspoon kosher salt
½ teaspoon baking soda
2 cups oat flour*
1 teaspoon cinnamon
1 cup flour (whole wheat flour also works well)
1 cup unsweetened craisins
½ to 1 cup mini chocolate chips or vanilla chips (optional)
¼ cup milk (if necessary)
Preheat oven to 350 degrees. In a medium bowl combine Ultra Gel, salt, soda, cinnamon and flours and set aside. Cream together butter, pumpkin and sugars. Add eggs and vanilla. Add dry ingredients and mix to combine. Fold in craisins and chocolate if desired. If dough is too dry, which can happen with whole wheat flour, add milk one tablespoon at a time until desired consistency is achieved.
Drop full tablespoons of the batter onto an ungreased cookie sheet and cook 9-12 minutes until browned on the edges.
These cookies do not spread flat but are ball cookies. They can be pressed down with the bottom of a clean glass when they come out of the oven if a flatter cookie is desired.
*To make oat flour at home toast 1-2 cups of oats over medium heat until they just start to brown and smell nutty. Remove to a blender or food processor and grind until the consistency of wheat flour. I grind 8-10 cups each time I make oat flour so that I have it for cookies, waffles and anything else that comes up.
Find these and other recipes at Cornaby’s!