After a few batches of pumpkin pie granola, I seem to have a surplus of half full pumpkin puree cans.
At first, I tried to get inventive. I added the puree to smoothies, mixed it in with mashed sweet potatoes for dinner, and even created a pretty delicious breakfast porridge with leftover puree, almond milk, a touch of cinnamon + vanilla extra+ honey, and dried fruit / nuts.
And then it hit me. Obviously I should be making pumpkin cookies. I’m honestly embarrassed that I didn’t think of it sooner.
Just thinking about the cinnamon, ginger, nutmeg, all-spice combination brings images of fall foliage to mind. Throw in some pumpkin puree and it’s a no brainer.
Oh… and did I mention overflowing with chocolate chips?
Ain’t no cookie like a pumpkin oatmeal chocolate chip cookie.
Pumpkin Oatmeal Chocolate Chip Cookies [Vegan]
Makes 18 – 20 cookies
1 c. whole wheat flour
¾ c. multigrain oats
½ c. packed brown sugar
¼ c. white sugar
½ t. salt
½ t. baking soda
1 t. cinnamon
¼ t. ginger
¼ t. nutmeg
¼ t. all spice
¾ c. pumpkin puree
¼ c. oil
1 t. vanilla
2/3 c. chocolate chips [I used non-dairy]
Preheat the oven to 350. Line a baking sheet with parchment paper.
In a large bowl, combine all the dry ingredients except for chocolate chips. In a separate bowl, stir together the oil, pumpkin, and vanilla. Add the wet ingredients into the dry and mix well. Stir in the chocolate chips.
Drop onto a baking sheet and bake for 12 – 15 minutes. Allow the cookies to cool completely.