I was quiet taken aback when I came across this cookie in a magazine. I have tried pumpkin cakes, pies and muffins, but not cookies. I was keen to try this cookie as the recipe called in for chunks of pumpkin and not pureed form. Using pumpkin in an oatmeal cookie? I knew I was folding my sleeve up to try this. Who does not like a cookie loaded with antioxidants and beta carotene.
Ingredients
- All purpose flour – 1 cup
- Old fashioned oats- 2 cups
- Light browned sugar- 1 ½ cups.
- Dried cranberries- 1cup
- Butter/margarine/shortening – ½ cup
- Pumpkin (cubed) – ½ cup
- Ground cinnamon – 1 tsp
- Ground nutmeg- ½ tsp
- Baking soda- ¼ tsp
- Apple sauce -1/4 cup
Vanilla extract- 1 tsp - Salt – ½ tsp
Directions
1. Preheat oven to 350° F.
2. In a bowl mix flour, cinnamon, nutmeg, salt and baking soda.
3. Beat brown sugar and margarine for 5 minutes at low speed. Stir in apple sauce and vanilla extract. Add pumpkin, beat until well blended.Now add the flour mixture to the wet ingredients and fold in gently. Stir in oats and cranberries to form a thick dough.
4. Drop dough by heaping tablespoons at 2 inches apart.
5. Bake for 12 minutes. When the sides start to brown, switch off the oven, cool for a couple of minutes.
I cut pumpkin into small pieces; micro waved them for 4 minutes and cooled them before blending into cookie batter.
However the cookie was chewy and delicious and disappeared soon.
One Response
March 17th, 2009 at 8:22 am
I have baked pumpkin cookies too. But you version is even more healthier than mine with oats and dried cranberries.
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