Vegan Pumpkin Cookies

The best thing about vegan baking is that you can eat raw batter to your hearts content!  No worries about salmonella here.  Another bonus with these particular cookies is that your house smells delicious. The cookies themselves are quite tasty too!  This is a win-win situation in my opinion.

I’m not sure if canned pumpkin is in the stores yet.  I actually stocked up last year and have a couple of cans left.  During the winter I like to use the cans to make Pumpkin Black Bean Soup which is another family favorite.  It’s a rich hearty soup that takes no time to make and is a meal in itself.

As for my cookies, well they simply taste like autumn.  I gave into my chocolate addiction and added some chcolate chips with the cranberries.  I omitted the nuts because my niece doesn’t care for them.  However, this is another base recipe that you can change the spices and add-ins to your personal taste easily enough.

Ingredients

1.5 cups brown sugar, firmly packed
2 teaspoon vanilla
1 15 oz can pumpkin puree (not pie filling)
2 teaspoon baking powder
1 cup vegetable oil
1/2 teaspoon baking soda
1 teaspoon each – cinnamon & pumpkin pie spice
1 cup oatmeal
2 cups of add ins such as raisins, cranberries, chopped nuts, chocolate chips (optional)
3 cup all-purpose flour (or a mixture 1 cup whole wheat, 2 cups white)

Directions

Beat the oil, pumpkin, sugar, and vanilla in a bowl, add in oatmeal and blend

Add in the flour, baking powder, and baking soda a little at a time until well blended

By hand incorporate the add-ins

Bake at 350 for approximately 12 minutes

Enjoy!

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