Sunday, October 23, 2016

Spiced Pumpkin Oatmeal Cookies

Who doesn't love fall?  The beautiful colors on the trees. The crisp chill in the air as summer steps aside.  The way that we all begin to look forward to the holidays.  For me, one of the best ways to get in the fall mood is to pick up a sugar pie pumpkin and put it in absolutely everything!

Found this recipe from Giada De Laurentiis and the Food Network and knew it had to happen.

To prepare the pie pumpkin, preheat the oven to 400 degrees.  Using a large chef's knife, split the pumpkin in half.  Using a sturdy spoon, scrape out the fibers and seeds.  Don't throw the seeds away!  They are great toasted later.

Place the halves of the pumpkin cut side down on a greased cookie sheet.  Bake for 45-50 minutes until a knife inserts smoothly.  After the pumpkin has cooled, scoop out the pulp and place in a food processor.  Pulse until smooth.  Then put that stuff to good use.


1 cup flour
2/3 cup old fashioned oats
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
3/4 raw sugar, plus extra for sprinkling
1/2 cup pumpkin puree
1/4 cup vegetable oil
3 heaping tablespoons of unsweetened applesauce
1 tablespoon purple maple syrup
1 teaspoon vanilla extract
1/2 cup raisins


Preheat oven to 350.  Mix flour, oats, cinnamon, soda, salt, and allspice.  Whisk to combine.  In a separate bowl, mix pumpkin, sugar, oil, applesauce, maple syrup, vanilla extract and raisins.  One cup at a time, add the dry to the wet ingredients, stirring to completely combine.
Using a mini cookie scoop, scoop onto a prepared cookie sheet (either lined with parchment or using a silicon mat).  Sprinkle with a bit of sugar before baking.  Bake 20 minutes.  Allow to cool and enjoy!

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