- 2 cups flour
- 2 1/3 cups old-fashioned oats
- tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 tsp clover
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- cup unsalted butter
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 tbsp honey
- 1 cup pumpkin puree
- 1 large egg
- 1 1/2 tsp vanilla extract
- In one mixing bowl, combine the dry ingredients (flour, oats, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg).
- In the second mixing bowl, combine the butter, brown sugar, granulated sugar, and honey, using the electric mixer*. This mixture should become very light, which will take between 2-3 minutes.
- To the butter mixture in the second bowl, add the pumpkin puree, large egg, and vanilla extract, mixing well.
- Add the dry ingredient mixture to the butter-pumpkin mixture, mixing the ingredients together.
- Cover the cookie dough with a cheese cloth, and chill in the refrigerator for at least 30 minutes.
- If you plan on baking the cookies asap, preheat the oven to 350 degrees soon after placing the dough in the refrigerator. In addition, line the bottom of your baking sheet with baking powder.
- Once the dough is chilled and the oven is preheated, spoon tablespoons of dough onto the baking sheets.
- Depending on how large you want your cookies, cooking time is probably sometime between 8-14 minutes.
If you want sweeter cookies, try topping them with cinnamon-sugar or cream cheese frosting.
*No mixer? No problem! I made these cookies via stirring by hand, and while the process is not as easy, the cookies were delicious (with the added bonus that I got an arm workout).
(This recipe was adapted from greens&chocolate.)
From → Eating Healthy