I always look forward to Autumn – a slight chill in the air, and a ready excuse to enjoy a warm treat and an afternoon coffee.

I enjoy making pumpkin treats throughout the year and keep my pantry well stocked with canned pumpkin. But October and November see an exponential rise in pumpkin-themed foods.

These are an easy cookie to prepare, soft and chewy thanks to the oats, with a hint of nutmeg at the end. And not too sweet so you won’t feel guilty when you eat them at breakfast.

Ingredients

2 cups all-purpose unbleached flour
1 1/3 cups rolled oats
1 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 2/3 cup sugar
2/3 cup canola or grapeseed oil
2 Tbsp molasses
1 cup canned pumpkin
1 tsp vanilla extract
1 Tbsp ground flax

optional add-ins:
1 cup chopped walnuts
1/2 cup raisins

*in a pinch, you can use brown sugar instead of cane sugar – just skip the molasses.

Directions:

Preheat oven to 350° F.

In a stand up mixer combine sugar, oil, molasses, canned pumpkin, vanilla, and ground flax seed.

In a separate bowl combine flour, oats, baking soda, salt, cinnamon and nutmeg.

Add dry ingredients to the mixing bowl containing wet ingredients, and mix on low speed for approximately 2 minutes, until well combined. If using any add-ins, fold into mixture.

Cover cookie sheets with parchment paper, and add cookie batter by large spoonfuls to the sheet. Space about 1 inch between cookies as there is minimal spread.

Bake at 350° F for 16 minutes.

Remove from oven and allow cookies to cool on the sheet for 5 minutes before transferring to wire cooling racks.

Enjoy!

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