With Halloween coming up right around the corner and October coming to a close, I wanted to do something exciting this week.
I wish that I could have come up with some fun ideas, like those cute pins you see on Pinterest during Holidays. But I’m just not that crafty. I can’t pull off ghostly truffles or spider cupcakes…
BUT what I can pull off is a week’s worth of ORANGE recipes. Haha I know, not that thrilling. Originally I wanted to do all pumpkin recipes, but the commissary ran out of canned pumpkin and the Germans don’t sell it at all. This actually happens every year around this time. I should have seen this coming and stocked up. DOH! Sooooooo, instead of 100% pumpkin recipes I’ll be sharing 100% orange recipes, 80% of which will be pumpkin, lol.
Up first are these Toasted Pecan Pumpkin Spice Cookies.
You should know right off the bat that these are cookies. Not really health food. They are a treat. And doesn’t everybody deserve a treat this time of year??
Plus, wouldn’t you rather eat these than all that high-fructose corn syrup, processed, GMO candy for Halloweeen!? I know I would.
I actually made them to take to a protestant women’s church luncheon. That is what I do when I bake things that aren’t exactly healthy- I take them someplace to give away to prevent myself from overindulging…. and it works! Out of a batch of 2 dozen cookies, I usually only keep about 4 for myself : ) Gotta keep that sugar habit in check, ya know.
These particular cookies would have been quite a problem if I had kept the whole batch to myself. They were just SO good!!
Usually pumpkin cookies are cakey since the pumpkin purée has so much moisture in it, but these were NOT. The recipe has you cook the pumpkin down to deepen the pumpkin flavor and get rid of the excess moisture. The result is a very tender cookie reminiscent of little pumpkin pie bites. And full of beautiful Fall spices! I’m a sucker for Fall spices…
And if pecans aren’t your thing, go ahead and omit them or use some non-dairy chocolate chips instead! I’m not a huge fan of the ‘chocolate-pumpkin’ combination. I’m a nut girl. But, hey, whatever floats your boat.
You can also chose what shape you want them since they don’t really spread (thanks to the cornstarch which acts as a binder and egg replacement). Keep them as rounds or flatten them if you’d like. Me? I LOVE the look of the round cookies.
- Omit granulated and brown sugars, and use 1 cup coconut sugar instead.
- Forget the white all-purpose flour and go gluten-free!
- Up the amount of oat four and decrease the amount of all-purpose flour (try 1/2 cup oat and 1 1/4 cups AP)
- USE AS MANY ORGANIC INGREDIENTS AS POSSIBLE.
- 1 cup canned pumpkin
- ½ cup coconut oil, melted (measured at room temperature)
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1½ teaspoons vanilla extract
- 1½ cups all-purpose flour
- ¼ cup oat flour (can make in food processor from oats)
- 1 tablespoon cornstarch
- 1 tablespoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup toasted, chopped pecans
- First, reduce the pumpkin. Place it in a saucepan over low heat for about 45 minutes. Keep the heat low enough that it simply steams, but not boil. Stir often with spatula. Check on purée after 30 minutes, measuring it- at this point it should be reduced to about ⅔ cup. Continue another 15 minutes, at which point it should be reduced to ½ cup. Set aside to cool completely.
- Preheat oven to 350°F and line two sheet pans with parchment paper.
- In a large bowl, whisk together oil, sugars, vanilla, and pumpkin purée until well combined; set aside.
- In a medium bowl, sift all-purpose flour, oat flour, cornstarch, pumpkin pie spice, baking powder, and salt. Whisk to evenly distribute.
- Add flour mixture to pumpkin mixture, folding with spatula until no dry bits remain. Gently stir in pecans.
- Scoop tablespoonfuls of cookie dough onto baking sheets and bake 10-12 minutes or until beginning to turn a light golden brown.
slightly adapted from “Vegan Cookies Invade Your Cookie Jar” by Isa Chandra Moskowitz & Terry Hope Romeo