Nothing says welcome like a plate of warm cookies, fresh out of the oven. Today I am welcoming Fall. Hence the Pumpkin Cookies!
I’ve started by roasting my pumpkin and making the puree. To make the puree simply use an electric mixer. I used my Kitchen-Aid and the whisk attachment.
Set that aside and mix together:
2 1/2 cups of Flour
1 1/2 cups slow cooking Oatmeal
1 tsp Baking Soda
2 tsp Cinnamon
1/4 tsp Ginger
3/4 tsp Salt
And because I’m going to give these to my daughter, I’m adding:
2 Tbs Flax Seed and 4 Tbs Brewer’s Yeast
These will give her a added bonus of a boost in milk production for her baby. Obviously these are optional ingredients.
1 cup Coconut Oil ( you can use butter here, but I prefer a healthier version)
1 cup Sugar
1 cup Brown Sugar
1 tsp Vanilla
Add this to the flour mixture and mix well.
Now add 1 1/2 cups Pumpkin Puree
1 bag Chocolate morsels
1 cup chopped nuts (Pecan in this case)
Bake at 350 for about 12 minutes.
Eating a couple of these outside on the porch with a nice cup of tea is just the thing to welcome Fall.