It’s pumpkin season people! September! The very very very cusp of fall and I plan to take full advantage….even if it was 80 degrees out today. Whatever. I LOVE fall, as do many New Englanders. It is my favorite season without a doubt, and I love how it subtly leads us into the winter holiday season. Although, I do NOT love Winter…like most New Englanders.
Anywho, I eat pumpkin all year round because it’s absolutely fantastic for you. I’ve been on a forced pumpkin hiatus as Whole Foods, my go-to pumpkin haven, has temporarily (or permanently?!) stopped carrying their 365 Canned Pure Pumpkin. I’m super annoyed by this situation, and I’ll tell you why. I JUST discovered this beauty long enough to buy just 2 sad cans before it disappeared! Get it somewhere else? No. Whole Foods 365 is the cheapest I’ve ever been able to find it, I think about $1.69/can? So I boycotted it from other stores.
That is until….TODAY! Woo. I strolled into Shaws today…I never stroll into Shaws, I hate Shaws. But that’s a rant for another day…. Anyways, I strolled in looking for a particular item (which they didn’t have) and stumbled into the baking aisle and what did I see?! Shaw’s brand canned pure pumpkin. Could it be! And marked down to $1.29/can. Yes! I bought 4 cans. I may have to go back.
Rant Over. Pumpkin Oatmeal Cookies. ButterLESS, OilLESS, GuiltLESS. Check it out.
WARNING FOR COOKIE SNOBS: This cookie will not have your “average” cookie texture. It’s a bit denser but the flavor is great. Definitely a great guiltless dessert you won’t find yourself regretting.
Pumpkin Oatmeal Cookies
- 1/2 cup & 2 tbl canned pure pumpkin
- 1 egg
- 1/8 cup Agave (or honey)
- 1 tsp vanilla extract
- 3/4 cup whole wheat flour
- 1 1/2 cups rolled oats
- 1/8 cup white sugar
- 1/4 cup brown sugar
- 1 tbl flax meal (optional)
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 3/4 cup chocolate chips
- 1/2 cup walnuts; chopped
Preheat oven to 350 degrees. Line a baking sheet with wax paper.
Combine pumpkin, egg, agave and vanilla well. Set bowl aside
In a separate bowl combine flour, oats, sugars, baking powder, baking soda, flax, salt, cinnamon, nutmeg and cloves. Lightly mix.
Slowly incorporate the dry mix into the wet mix. Once nearly mixed add in chocolate chip and walnuts. Finish incorporating. Taste test and add more spice as desired.
Scoop even spoonfuls of batter onto the baking sheet. Press dough down and form into a cookie shape.
*Because there is no oil/butter the cookies will not spread naturally. It is very important to form the cookies prior to baking.
Bake cookies for 14 minutes or until they are no longer smooshy on the tops. Remove from tray and cool on cooling rack.