I’ve been on a “use-everything-up” kick recently, and noticed that we had a lonely can of pumpkin hanging out in our pantry. I’m a carb lover (especially in the winter – I should be hibernating!) so cookies seemed like the perfect use for that can of pumpkin. The first time I made these cookies (without the nuts) they were pretty flavorless, but seemed to become more flavorful after sitting in the cookie jar for a few days. I decided to up the spice level and add the nuts the second time around, and they turned out much better.
Pumpkin Oatmeal Cookies with Cinnamon-Vanilla Icing
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 1/3 cups rolled oats
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground ginger
- 1 2/3 cups sugar
- 1/3 cup canola oil
- 1/3 cup applesauce
- 2 tbsp molasses
- 1 cup canned pumpkin
- 1 tsp vanilla
- 1 cup walnuts, finely chopped
- 3/4 cup powdered sugar
- 1 1/2 to 2 tbsp non-dairy milk
- 2 tsp ground cinnamon
- 1/2 tsp vanilla
- Preheat the oven to 350° F. Line two baking sheets with parchment paper and set aside.
- In a medium-sized bowl combine the flours, oats, baking soda, salt, and spices.
- In another large bowl mix together the sugar, oil, applesauce, molasses, pumpkin, and vanilla. Add the dry ingredients to the wet ingredients in three batches and then fold in the walnuts.
- Drop tablespoons of dough onto a baking sheet and flatten with a fork. If you’re baking multiple sheets of cookies at one time, bake for eight minutes and then switch the baking sheets around in the oven. If you’re baking one sheet at a time bake for 16 minutes. Remove from the oven and transfer to racks to cool.
- Whisk the powdered sugar, milk, cinnamon, and vanilla together in a small bowl. Taste and adjust ingredients accordingly. Once the cookies have cooled use a spoon to drizzle them with the icing.
Source: Adapted from Post Punk Kitchen