I love eating seasonally. Fall calls for pumpkins and apples, both ripe and pickable this time of year. These pumpkin cookies are relatively healthy, packed with beta-carotene, fiber, and vitamins A, C and E. In my opinion they are perfectly acceptable for breakfast too. In truth they have more of a muffin consistency than a cookie one. My girls adore them – Sophie prefers them without dark chocolate chips and Emma likes them with chocolate chips so I make a half batch of each. They are nut free and dairy free so relatively safe for school snacks on Halloween too!
- 1 cup Canola Oil
- 2 cups Pureed Pumpkin
- 1/2 cup Sugar
- 1 cup Light Brown Sugar
- 2 Eggs
- 2 tsps. Vanilla
- 2 tsps. Baking Soda
- 2 tsps. Milk
- 4 tsps. Cinnamon
- 4 tsps. Baking Powder
- ½ tsp. Salt
- 4 cups Flour
How to make Cookies:
- Preheat oven to 350 degrees.
- Mix Canola Oil, Pumpkin, Sugars, Eggs, and Vanilla in a large bowl.
- In a separate small bowl mix Baking Soda and Milk.
- In a third bowl mix Cinnamon, Baking Powder, Salt, and Flour.
- Add Baking Soda mixture to wet ingredients.
- Stir dry ingredients into wet ingredient 1 cup at a time.
- Scoop 1/3 cup of dough onto Parchment Paper lined cookie sheet, leaving space for cookies to rise and grow.
- Bake for 12-15 minutes or until cookies start to look golden brown on top.
*Do not stack cookies on plates. They are so moist they will stick together!