Celebrate the Season With 3 Types of Pumpkin Cookies:
(Quick, Not Cakey, or Gluten/Sugar Free)
How About Three Different Types of Pumpkin Cookies for Pumpkin Season?
IT’S OFFICIALLY PUMPKIN SEASON!!! Yes that special time of year when you can find anything from pumpkin popsicles to pumpkin chili as every single restaurant, coffee shop, and bakery clamors to join the pumpkin fest that we, the indulgent American holiday loving people, can’t refuse to partake in. If you’re like me, you can easily justify that anything pumpkin is good for you because years ago you skimmed one paragraph of your mom’s copy of “Superfood’s RX” all about how pumpkin is a serious super food, and interpreted that to mean that anything pumpkin flavored is equal to taking vitamins. This delicious slice of heaven isn’t really cake, it’s just BREAD! (ignore the chocolate chips… ignore the chocolate chips). Oh you silly conscience, this isn’t a pumpkin pie flavored shake- it’s gotta be a smoothie because it has vegetables in it right? SERIOUSLY CONSCIENCE, THERE IS SQUASH IN MY ICE CREAM- CUT ME SOME SLACK!!! Now if you happen to be one of those weird people who doesn’t like pumpkin I offer you my deepest condolences. Then again you probably deleted this post immediately. Too bad, you are missing out. As for the rest of you, if you love pumpkin and you love cookies, well here are three new takes on the traditional pumpkin cookie Recipes:
- Quick: Sure my mom’s recipe for pumpkin cookies is amazing, but there’s nothing quicker than mixing together some pureed pumpkin and a package of spice cake mix (I also add some chocolate chips and cinnamon). You can find the rest of the cookie details here. These are also lower in fat (I also add some cinnamon and mini chocolate chips).
- Non cake-like: If you love pumpkin and chocolate and would like pumpkin chocolate chip cookie that’s more like a regular chocolate chip cookie in texture than it is to a muffin top then Sal is your gal with her recipe at http://sallysbakingaddiction.com/2013/09/04/pumpkin-chocolate-chip-cookies/
- Gluten free/sugar free: This is a bit like the oatmeal version of the traditional pumpkin cookie, but not as moist or tender. If you’re trying to avoid refined grains this a great option, but if you’re just trying to avoid gluten, a traditional pumpkin chocolate chip cookies recipes substituting Bob’s Red Mill 1 to 1 Baking Flour instead of wheat flour would be a much better option.
- ½ cup canned pumpkin
- 1 egg
- 1 t vanilla
- ¼ heaping cup agave nectar
- ¼ t baking soda
- ½ t nutmeg
- ½ t cinnamon
- ½ t salt
- 1½ cup old fashioned oats
- ¾ c mini chips
- Preheat the oven to 350 degrees.
- In a medium bowl, mix everything but the last two ingredients.
- When everything is mixed well, add the oats and chocolate chips.
- Drop by spoonfuls onto a cookie sheet (flatten a bit with the back of a spoon if you’d like a flatter cookie)
- Bake for 13-15 minutes. Do not overcook! Cookies will still be soft and doughy inside.
- Allow cookies to cool for 1 hour.