The good thing is, it also brings Apples AND pumpkins picking! Pumpkins aren’t just good for Halloween you can cook soups, pies, and even cookies !!
You need :
*You can double the recipe and get a big batch of cookies
- 1 1/2 cups flour All Purpose
- 1 1/2 cups quick-cooking rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 113g unsalted butter, softened
- 50g cane or brown sugar
- 1/4 cup oil
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup pumpkin puree( you can replace with applesauce)
- Optional: 1/2 cup chocolate chips or dry raisin
- First let’s make the pumpkin puree
- Get some helpers to empty the pumpkin then chop it down in pieces and add them into an oven-safe container with water. 400F around 30 mins.
- You can also blast them in the microwave for ~10 mins.
- Once they are cooked, cut the skin and put the flesh into a bowl. Use a hand mixer and blend it all together
- I did 3/4 of a medium/large pumpkin and it gave me about 12 cups of puree. You can freeze whatever you don’t use to make some more cookies during the cold months.
- Combine the flour, oats, baking soda, and salt in a mixing bowl and reserve
- In your stand mixer, cream the butter
- add the sugar slowly
- add oil + vanilla
- Add the egg + pumpkin puree
- Add all the dry ingredients from step 1 slowly
(in this step you need your mixer at low unless you want flour all around your kitchen ).
- Now is the time if you want to add chocolate chips
- Your final mix should look somewhat similar to this
- Cover a pan with parchment paper and drop some of the mixtures in each corner + 2 in the middle. Make sure they don’t touch each other. I would recommend not to make them higher than 1/2″ .
- Cook at 375F for 18-25 mins. Don’t over bake. Once you take them out they will keep cooking for a little while.
- Let them cool, optionally find some testers for quality insurance. If it’s positive, start doing batch number 2.
- Once the cookies have cooled off, you can wrap them in plastic film in freeze them. They will keep good for 2-4 months. To unfreeze them, 20-30 seconds in the microwave works, or just leave them at room temperature for a couple of hours.