Best ever pumpkin cookies
I've perfected these pumpkin cookies by the PPK! Original linked, adaption below (non-vegan). These are super delicious: moist, rich, super pumpkin-y. I love the texture the eggs give to this.
I added dark manuka honey to substitute some of the sugar and they make the sweetness so complex. I think I'll try half sugar, half honey next time. Plus chocolate chips with every bite with that sprinkling of sea salt take this over the top. SO good.
For my reference purposes:
Equipment
baking sheets
2 mixing bowls
Ingredients
2 cups flour
1 1/2 cups rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 tsp cinnamon
1/2 teaspoon cardamom
3/4 cup sugar
1/3 cup dark honey
1 extra large egg or 2 small eggs
2/3 cup canola oil
2 tablespoons molasses
1 1/8 cup canned pumpkin, or cooked pureed pumpkin
1 1/2 teaspoon vanilla
1/2 bag of semi-sweet chocolate chips
Directions
Preheat oven to 350. Have ready 2 greased baking sheets.
Mix together flour, oats, baking soda, salt and spices.
In a separate bowl, mix together sugar, honey, egg, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Add chocolate.
Drop by tablespoons onto greased cookie sheets. Sprinkle sea salt over the top of cookies. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350.
I added dark manuka honey to substitute some of the sugar and they make the sweetness so complex. I think I'll try half sugar, half honey next time. Plus chocolate chips with every bite with that sprinkling of sea salt take this over the top. SO good.
For my reference purposes:
Equipment
baking sheets
2 mixing bowls
Ingredients
2 cups flour
1 1/2 cups rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 tsp cinnamon
1/2 teaspoon cardamom
3/4 cup sugar
1/3 cup dark honey
1 extra large egg or 2 small eggs
2/3 cup canola oil
2 tablespoons molasses
1 1/8 cup canned pumpkin, or cooked pureed pumpkin
1 1/2 teaspoon vanilla
1/2 bag of semi-sweet chocolate chips
Directions
Preheat oven to 350. Have ready 2 greased baking sheets.
Mix together flour, oats, baking soda, salt and spices.
In a separate bowl, mix together sugar, honey, egg, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Add chocolate.
Drop by tablespoons onto greased cookie sheets. Sprinkle sea salt over the top of cookies. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350.