I’ll say it, if you can’t. Sweater weather. It’s here and with the cooler temperature comes a kind of cozy home nesting. This adjustment often means comfort foods, holiday celebrations and less time moving outdoors. In other words, we need to be aware of extra fluff (not sweater fluff). If you are looking for a guilt-free nibble, these Pumpkin Pillow Cookies will serve as a quick breakfast or healthy snack on the go.
Low in fat and sugar, these cookies make a satisfying mouthful. Add a bit of pizzazz with a drizzle of chocolate or Cinnamon Sugar Icing.
Tips: Use rolled oats, quick oats will require extra liquid. If you need a bit of extra sweetness drizzle with melted chocolate or cinnamon sugar icing. Make Cinnamon Sugar Icing by mixing 2 teaspoons cinnamon powder, ½ cup powdered sugar and 1 tablespoon liquid (milk, water or bourbon).
- 2 cups whole wheat, white or all-purpose flour
- 1⅓ cups rolled oats
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 Tablespoon ground cinnamon
- 2 teaspoons powdered ginger
- 1 teaspoon ground nutmeg
- 1 cup raw and organic agave or maple syrup
- 1 cup pumpkin puree
- ⅓ cup melted organic coconut or canola oil
- ⅓ cup unsweetened applesauce
- 1 Tablespoon blackstrap molasses
- 1 teaspoon vanilla extract
- Optional Additions: ½ cup chopped walnuts, ½ cup golden raisins, ½ cup mini-chocolate chips or ½ cup minced apple
- Preheat the oven to 350ºF. Line baking sheets with parchment paper.
- In a large mixing bowl whisk the flour, oats, baking soda, salt, cinnamon, ginger and nutmeg; set aside.
- In a medium mixing bowl whisk the syrup, pumpkin, oil, applesauce, molasses and vanilla until smooth. Scoop the pumpkin mixture into the flour and stir until combined. Fold in any optional additions.
- Using a tablespoon cookie scooper, space cookies 1-inch apart on a lined cookie sheet. Leave the cookies domed or flatten with a damp finger. Bake for 15 minutes.