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