I made these cookies when I had an overabundance of canned pumpkin laying around.  I tend to stock up during the holidays (a good thing last year during the canned pumpkin shortage) and thought of making these again.  They baked up cake-like and that was a good thing.   Decadent tasting and using whole grains and natural sweeteners they made a great pre and post run snack for me over the past few days.  I’ve also made them with butternut squash puree with equally smashing results.

  • 3/4 c. plus 2 tblsp. coconut oil, melted
  • 3/4 cups agave
  • 1 cup pumpkin puree (plain, no spices added)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cups white whole wheat flour/whole wheat pastry flour/all purpose flour
  • 1 cup oatmeal
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup melted chocolate (optional)…for dipping or drizzling
  1. Preheat oven to 375F
  2. In a large mixing bowl, cream coconut oil and agave till combined.   Add pumpkin puree, egg, vanilla, and mix until blended.
  3. Sift together flour, cinnamon, baking powder, baking soda, and salt in another bowl and add in oatmeal. Add to wet ingredients and stir to combine all ingredients. It will be a soft batter.
  4. Refrigerate dough for about 30 minutes
  5. Drop by small ice cream scoop (generous tablespoon) onto a baking sheet lined with parchment or a silicone sheet. Bake for 10-15 minutes, until toothpick comes out almost clean.
  6. Cool. Drizzle or dip in additional melted chocolate if you’d like.
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