Yes, pumpkin again. But if not now, when?
I’m sorry if you’re bored of pumpkin, but I’ve been waiting a year for this!
I was crazy to use my new giant ice cream scoop for measuring so I decided to make these cookies… I don’t know why I waited so long to buy this tool. I’m loving it! I see some muffin-tin-filling in the near future 🙂
I wanted to make up my own recipe and I still believe I can make these cookies better but I have the feeling that my husband is going to kick me out if I make another batch for tasting. Don’t get me wrong, I would love to share the best version of the recipe with you but I need a place to sleep and an oven to bake. Priorities.
In order to redeem myself I need to work some days in more chocolaty-peanut buttery treats.
In my next test of this recipe (not in the super short term, I promise) I will add only one egg yolk instead of the whole egg because the cookies as they are turned out a bit dry. If you want to try them, I suggest you do it with this small change.
Pumpkin Oatmeal Cookies: 12 big cookies
- 50g white sugar
- 55g light brown sugar
- 60ml walnut oil
- 1 medium egg
- 130 pumpkin puree
- 120g rolled oats
- 100g whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 80g chocolate chips (save some of them to garnish)
- Chopped walnuts for garnishing
- Preheat oven at 175ºC and line a baking sheet with parchment paper.
- Combine sugars, walnut oil, the egg and pumpkin puree in a bowl.
- Mix dry ingredients (except the chopped walnuts) in a larger bowl until they look even.
- Pour the pumpkin puree mixture into the dry one and combine with a spatula.
- Form the cookies in the lined baking tray with an ice cream scoop and make the balls flat with your wet fingers.
- Add chopped walnuts and chocolate chips on top of the cookies.
- Bake for 12-14 minutes.
- Let them cool and keep them in an air proof container.
Serving: 1 cookie
Total Fat (g): 9.8
Carbohydrates (g): 25.5
Protein (g): 3.5