Pumpkin Cookies

Cajun French:  le giromon (lu jeer-ō-mon) – pumpkin

 

PumpkinsFall is in the air bringing wonderful sights and smells to us.  The spices of Fall like cinnamon, nutmeg, ginger, anise, allspice, etc. are tingling our senses and it is time to bake.  Pumpkin is a favorite and we like to try different ways to use the fruit. Pumpkin cookies topped the list since we had not tried that before.  We found a recipe in Post Punk Kitchen and tweaked it to our taste.

Mais C’est Bon!

Enjoy!!

Ingredients:

2 cups unbleached flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon ginger

1 2/3 cups raw brown sugar
2/3 cup grapeseed oil
2 tablespoons Steens Cane Syrup
1 cup canned pumpkin
1 teaspoon vanilla
1 cup pecans, coarsely chopped

Directions
Preheat oven to 350.

Whisk together flour, oats, baking soda, salt and spices.

In a separate bowl, add together sugar, oil, cane syrup, pumpkin and vanilla until well combined.

Add dry ingredients to wet in batches, folding to combine. Fold in pecans.

Drop by tablespoons onto parchment paper covered cookie sheet.

Flatten the tops of the cookies with a spatula or with your fingers.

Bake for 18-20 minutes at 350, depending on oven.

Remove from oven and cool cookies onto a wire rack.

Makes approximately 3 dozen cookies.

Sugar Mixture
Sugar Mixture
Flour and Oats Mixture
Flour and Oats Mixture
Mixtures for combining
Mixtures for combining
Adding Pumpkin
Adding Pumpkin
Pumpkin Mixture
Pumpkin Mixture
Pecans added
Pecans added
Ready for Baking
Ready for Baking
Cookies
Cookies

 

Fall Colors

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