Soft & Chewy Pumpkin Cookies

I have had this recipe written on a post-it for over a year now, due to the Mr.'s love of these cookies [and my love of Fall baking] these are a staple in our kitchen. Despite the dropping temperatures and falling leaves, our home seems to warm up in Fall.To be truly honest we probably don't need a heater in our home because of my constant baking during the holiday season and the unusually large collection of big blankets that continues to grow (you can never have too many blankets). Autumn leaves, cozy sweaters, big blankets and warm fires are only cozier when the scent of cinnamon and nutmeg fill our home while pumpkin cookies bake in the oven.
 This recipe utilizes molasses to increase the moisture content, and oats in place of some [not all] of the flour, therefore yielding a chewier texture than your traditional pumpkin cookie, which tend to be a bit cakey due to the water content in the pumpkin. A touch of maple syrup, in addition to the cinnamon and nutmeg, round out the autumnal flavor of these Fall squash cookies.

Soft & Chewy Pumpkin Cookies
Makes about 1-2 dozen cookies, depending on the size of your scooper

-2/3 cup brown sugar
-2 Tablespoons maple syrup
-1/3 cup softened vegan buttery spread
-1 1/2 Tablespoons molasses
-1/2 cup pumpkin
-1 Tablespoon pure vanilla extract
-1 cup flour (plus extra, if needed to form dough)
-2/3 cup rolled oats
-1/2 tsp. baking soda
-dash pink Himalayan sea salt
-3/4 tsp. cinnamon
-1/2 tsp nutmeg

-1/4 tsp cream of tartar

1. Preheat oven to 350F and line baking sheet with parchment paper or non stick baking mat.
2. Mix wet ingredients.
3. Add dry ingredients, mix to combine.
4. Drop on lined cookie sheet by Tablespoonful or by ice-cream scoop-ful, flatten slightly, they don't spread much.

5. Bake in preheated oven for 13-16 minutes, depending on size of cookies.
6. Now relax and enjoy these tasty pumpkin delights!


optional substitutions...
maple syrup: raw honey
vegan buttery spread: coconut oil

Mangia! Mangia!