Tuesday, November 20, 2012


There's something about pumpkin that makes us all feel cozy and these cookies are one of those things.  Just picture yourself sipping on your favorite hot drink, sitting by the fireplace with your family eating these cookies.  Ummmm so good!  I love the size of the cookies too.  So, I will just cut to the chase and post the recipe for you.  Here's the recipe:


3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 cup rolled oats
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoons cinnamon
1 teaspoon pumpkin pie spice
¼ teaspoon freshly ground nutmeg
¼ teaspoon ground cloves
½ teaspoon kosher salt
½ cup light brown sugar
1 cup dried cranberries
1/2 cup maple syrup or agave nectar, I used maple syrup
1 cup fresh pumpkin, steamed
½ cup coconut oil
1 ½ teaspoons vanilla

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the whole wheat flour, all-purpose flour, oatmeal baking soda, baking powder, cinnamon, pumpkin pie spice, nutmeg, and cloves.
In a large bowl, whisk together the brown sugar, maple syrup, pumpkin, coconut oil, and vanilla until smooth. Then add the dry ingredients to the wet ingredients in two batches, stirring with a rubber spatula until just combined each time. Finally fold in the cranberries.
Roll the cookies into 1” balls and then flatten them with your hands slightly as you place them onto the prepared baking sheets. These cookies really don’t spread during baking. Bake for 10-12 minutes. Let the cookies cool completely on the baking sheets.
Makes about 3 dozen small cookies.

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