Pumpkin Oatmeal Cookies

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.

IMG_1431Pumpkin 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 asideIMG_1427

In a separate bowl combine flour, oats, sugars, baking powder, baking soda, flax, salt, cinnamon, nutmeg and cloves. Lightly mix.IMG_1426

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.IMG_1428

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.IMG_1429

Bake cookies for 14 minutes or until they are no longer smooshy on the tops. Remove from tray and cool on cooling rack.IMG_1433

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