This is a variation on a breakfast cookie from Jennifer at Allrecipes.com. I made these up as I have tons of pumpkin and I love pumpkin anything, try these they are nice and soft and spicy.
- 1 cup brown sugar
- 1 1⁄4 cups rolled oats
- 2 cups whole wheat flour
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon pumpkin pie spice (heaping)
- 6 tablespoons applesauce
- 6 tablespoons pumpkin puree (if using homemade, make sure it is thick like canned)
- 2 egg whites
- 3⁄4 teaspoon vanilla extract
- 1⁄2 cup dried cranberries
- Preheat the oven to 350°F.
- Place all ingredients in bowl, stir together until combined.
- Roll the cookies into golf ball sized balls with cooking oil sprayed hands.
- Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly.
- Spray tops with cooking oil, flip over with a cooking oil sprayed spatula, these are precautions so your cookies won't stick to the pan.
- Bake about 8 minutes for moist cookies and 10-12 for dry cookies.
- Store in Tupperware between layers of waxed paper.
- Great with a pumpkin pie latte!
I'm pleasantly surprised at how easy and tasty these are.
~easy and fast to make
~Would make a decent cookie-in-a-jar gift
~On hand ingredients
~Easy to adapt to new/other ingredients
~Gets kids to eat pumpkin!
~I had to bake for a couple extra minutes
~dough was very dry, I added an extra 1/4 cup pumpkin
What I changed:
I know, I know, you're supposed to make recipe as written the first time, but why make my own mistakes when I can learn from previously written reviews? :-)
~I replaced 2 T flax seed for 2 T flour, for extra fiber
~Instead of pumpkin pie spice I did 1 part cloves, 2 parts ginger, and 4 parts cinnamon to equal about a heaping teaspoon. Next time, however, I plan to do 1/4 teaspoon cloves, 1/2 teaspoon ginger, and 1 teaspoon cinnamon to make it extra spicy.
~I used 1 cup pumpkin puree instead of the 6 tablespoons applesause and 6 tablespoons pumpkin. Applesause is more wet, which is why I need to add extra moisture.
~I used one whole egg instead of two egg whites.
The whole recipe contained 2354.5 calories, 20.5 grams of fat, and 56.5 grams of fiber with my additions and substitutions.
Per cookie (recipe made 24): 98 calories, .85 grams of fat, and 2.4 grams of fiber, which equals 2 WW POINTS for 1 cookies, 3.5 WW POINTS for 2, and 5.5 WW POINTS for 3.
Thank you for this recipe! Very yummy. I've eaten three and they haven't even been out of the oven for 30 minutes!
These were good the day they were made, but excellent the next day! They are moist and have wonderful flavor. I followed the ingredient list exactly, except for adding extra pumpkin pie spice. I'm pretty sure I made them larger than golf balls and still ended up with 12 cookies. Because they were so large, I did add a couple of minutes to the baking time, even for moist cookies (if I remember correctly, I baked them at 325F convection about 10 minutes). I baked them on parchment paper, flattening them some with my hands, and just skipped the part about spraying them and flipping them over. They came off the parchment fine, and I placed them on a rack to cool. I love pumpkin, dried cranberries and oats, so these were right down my alley. We all loved them--thanks for posting the recipe!
I started making these cookies/bars as the recipe was written... Then realized my rolled oats were literally for the birds (live in Cancun and we've had 3 months of nonstop rain) So I had already mixed all wet ing. with soda, baking powder and salt and decided to continue with steel 1 cup cut oats 1/4 cup flax seed and the 2 cups whole wheat flour. I also used 1 cup of pumpkin omitting apple sauce but adding 1/4C molasses and 1/2 cup of sugar. They do mak large cookie bars so the second batch I halved the size.<br/>These are great for my daughter that trains at 5am for swim team 4 days a week. or any time of day for athletes that train 5 plus hours a day.