Fall is in the air. It's my favorite season by far. It always refreshing and absolutely lovely after a hot and humid Maryland summer. In honor of fall I decided to make something pumpkin-y and yummy. I found this recipe on vegweb.com, an excellent place to look for good vegan recipes.
4 cups of flour
2 2/3 cups rolled oats
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
3 1/3 cups sugar
1 1/3 cups vegetable oil
4 Tablespoons molasses
2 cups canned pumpkin
2 teaspoons vanilla extract
1 1/2 cups chopped walnuts
Directions:
This is a recipe I got online that I modified to taste...better! The ginger is key! Preheat oven to 350 degrees. In a bowl, mix together flour, oats, baking soda, salt, cinnamon, nutmeg, and ground ginger. In a separate larger bowl, mix together the sugar, oil, molasses, pumpkin, and vanilla. Add the dry ingredients to the wet ingredients. Fold in the walnuts. Place on a greased sheet, by the tablespoon full. Flatten them a little. You can cook a whole bunch on one baking sheet because they don't spread out a lot. Rotate the sheet halfway through cooking. Bake for about 12 minutes. They will be a little soft coming out but will get really chewy and good as they cool on a cooling rack.
It's awesomely easy too. I think it took me all of about a half hour to make these cookies. It takes A LOT of ingredients too. My baking staples are now thoroughly depleted. I'm not 100% sold on the amount of ginger included. I'm thinking next time I might use more cinnamon and nutmeg. I also ate three trying to figure out if I loved them as much as I thought I would. I'm still on the fence.
I'm planning on bringing a big ol bowl of them in to work tomorrow. If they vanish by noon then I'll have my answer.
Update: I've gotten so many compliments on these cookies! I tried one this morning and they get nice and chewy and moist as they cool. These will definitely be made again for any type fall gathering.
4 Tablespoons molasses
2 cups canned pumpkin
2 teaspoons vanilla extract
1 1/2 cups chopped walnuts
Directions:
This is a recipe I got online that I modified to taste...better! The ginger is key! Preheat oven to 350 degrees. In a bowl, mix together flour, oats, baking soda, salt, cinnamon, nutmeg, and ground ginger. In a separate larger bowl, mix together the sugar, oil, molasses, pumpkin, and vanilla. Add the dry ingredients to the wet ingredients. Fold in the walnuts. Place on a greased sheet, by the tablespoon full. Flatten them a little. You can cook a whole bunch on one baking sheet because they don't spread out a lot. Rotate the sheet halfway through cooking. Bake for about 12 minutes. They will be a little soft coming out but will get really chewy and good as they cool on a cooling rack.
This recipe makes a crap load of cookies. Seriously.
It's awesomely easy too. I think it took me all of about a half hour to make these cookies. It takes A LOT of ingredients too. My baking staples are now thoroughly depleted. I'm not 100% sold on the amount of ginger included. I'm thinking next time I might use more cinnamon and nutmeg. I also ate three trying to figure out if I loved them as much as I thought I would. I'm still on the fence.
I'm planning on bringing a big ol bowl of them in to work tomorrow. If they vanish by noon then I'll have my answer.
Update: I've gotten so many compliments on these cookies! I tried one this morning and they get nice and chewy and moist as they cool. These will definitely be made again for any type fall gathering.
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