Ingredients
Scale
- 1 cup (2 sticks) butter, softened
- 1 cup brown sugar
- 1 cup white sugar
- 1 egg
- 2 teaspoons real vanilla extract
- 1 15-oz. can pumpkin or 1 3/4 cups cooked pumpkin puree
- 1 3/4 cups white whole wheat flour
- 1/4 cup flaxmeal
- 1 1/2 teaspoons cinnamon
- 1 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ginger
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground nutmeg
- 2 cups oatmeal
- Optional stir-ins: 1 1/2 cups golden raisins and/or 1 cup chopped candied ginger (recipe here)
- About 1 cup of roasted, salted pepitas
Instructions
- Preheat the oven to 350 F. Line 2 cookie sheets with silicon baking mats or spray with cooking spray.
- In a large mixing bowl, cream together the butter with the sugars. Stir in the egg, vanilla and pumpkin until everything is well mixed and smooth.
- Add the flour, flaxmeal, cinnamon, baking powder, salt & remaining spices and stir to mix well. Stir in the oats and stir-ins (if using).
- Drop tablespoons-full of the batter onto the prepared cookie sheets, leaving about 1 – 2 inches between cookies. Top each cookie with a few pepitas, pressing them gently into the cookie batter.
- Bake at 350 F. for 20 – 24 minutes or until golden brown on the edges.
- Remove from oven and let sit for about 3 minutes, then move to a cooling rack.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.