Well there’s a mouthful in a title! School started today for my oldest, her first day of high school (my youngest started last week) and today it really hit me that summer is wrapping up fast and furiously. That means one thing… fall will be upon us and pumpkin is on my brain! I LOVE pumpkin… cookies, bread, bars…whatever. I’m not selective. So, in the deafening silence of my house, I whipped up a batch of these cookies for an after-school, yay you survived your first day of high school reward. Ha ha.
These cookies are very tender and light – almost cake light. Super yummy but not a crispy, crunchy type of cookie. Just wanted to preface that before continuing on with the recipe.
1 cup of pumpkin puree
3 eggs, room temperature
1/4 cup of peanut butter (I used honey peanut butter)
1 teaspoon vanilla paste or extract
1.5 cups of whole wheat flour (I use King Arthur)
2 cups of rolled oats
1/4 cup of white sugar
1/4 cup of light brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons of ground cinnamon
1/2 teaspoon of pumpkin pie spice (I used King Arthur)
1/4 teaspoon salt
Optional: Walnuts, chocolate chips, butterscotch chips, raisins, peanuts, peanut butter chips (1/4 cup)
Preheat your oven to 350 degrees and line your baking pans with a Silpat or parchment paper. Set that aside.
In your stand mixer, with the paddle attachment on, add the pumpkin, eggs, peanut butter and vanilla. Blend on high until fully incorporated. In a separate bowl, blend the flour, oats, sugars, soda, powder, cinnamon salt and spice. Whisk until combined. Then add to your wet mixture. Blend until incorporated. Add your optional ingredients if using. Drop into balls onto your baking sheet and bake for 12-14 minutes. Let cool on the pan and then store in a covered container.
— Knead to Cook