Fall is a time for pumpkins! And even though we spent the month of October too busy baking and cooking pumpkin dishes to post recipes, November is still an acceptable time to pump up the pumpkin. Right?!
Let’s start with the elephant in the room. Everyone seems to be freaking out right now because canned pumpkin isn’t actually pumpkin. But we say squash is squash and that’s good enough for us! Not to mention, this is most certainly old news.
If you happen to be in the “I only use real pumpkin” camp, you will instead need to buy a pumpkin—or, better yet, pick one yourself at an organic pumpkin patch—then rinse it, remove the top, scoop out the pulp and seeds, bake it, remove the flesh and purée it so you can bake these cookies with that instead. Up to you.
Yield: About 40 cookies
Prep Time: 15 minutes
Cook Time: 13 minutes
1 3/4 C flour
1/4 C cocoa
1 1/3 C rolled oats
1 t baking soda
3/4 t salt
1 t cinnamon
1/2 t nutmeg
6 packs Stevia (or about 1 C sugar, or equivalent sweetener)
2/3 C canola oil
1 T honey
1 T maple syrup
1 C canned pumpkin
1 t vanilla
1-2 T milk (or vegan milk) optional
1/2 C chocolate chips (or more if you’re a chocoholic)
1/4 C dried cranberries
Preheat oven to 350°.
Mix the flour, cocoa, oats, baking soda, salt and spices.
In separate bowl, mix the Stevia, oil, honey, maple syrup, pumpkin and vanilla.
Use a spoon to fold dry ingredients into wet mixture a little at a time. If mixture seems too dry at this point you can add about 1-2 T milk (or vegan milk) of your choice.
Stir in the chocolate chips and dried cranberries.
Drop by tablespoon on greased cookie sheet. Bake for about 13 minutes or until thoroughly cooked. You will end up with around 40 cookies.