It seems like everywhere I look on Pinterest and blogs at the moment there is a serious pumpkin fever. I bought some tinned pumpkin last year and so I decided to make something with some left over tins from last year. My first choice for this Autumn was ‘Pumpkin Oatmeal Cookies’ however I made some changes. The following recipe is based on Vegan with a Vengance, but with my modifications.
Ingredients
(I made half the stated amount)
- 225g plain flour
- 125g rolled oats
- 1 teaspoon bicarbonate of soda
- 1 teaspoon cinnamon
- 300g sugar (I used Demerara)
- 150ml sunflower oil (recipe states rapeseed)
- 250ml canned pumpkin
- 1 teaspoon vanilla extraxt
- 115g hazelnuts
- 1 handful of dried fruits
-Preheat the oven to 180 degrees
-Mix all of the dry ingredients together, and in a separate bowl mix the wet ingredients
-Add the dry ingredients to the wet ingredients in three stages, adding the nuts and fruits last
-Drop by tablespoons onto the greased baking sheets. Flatten the tops with a fork or spoon and make into a cookie shape.
-Bake for around 16mins and then leave to cool.
These cookies are super moist and a bit chewy, and so healthy too! I’m sure they’d also taste excellent with choc chips, other nuts (I want to use almonds next time), or maybe other dried fruits.
I now have half a can of pumpkin I need to use up!! Any suggestions?
Stripes and Snapshots 