you make pumpkin cookies!
i came home from work today with a horrible headache and a rumbling tummy. when this combo arises, nothing will satiate me except baked goods. a quick search of recipes, i found these lovelies. cake like in texture with delicate crumb, dotted with dried cranberries, oats and warm right out of the oven…stick a fork in me. even husband partook of few. i did not have to twist his arm once they started baking and the wonderful smell of molasses filled the air.
pumpkin molasses cookies (adapted from post punk kitchen)
- 2 c unbleached flour (or combo of wheat and unbleached)
- 1 1/3 c rolled oats
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 1/3 c sugar
- 2/3 c neutral oil (like canola, grapeseed or vegetable)
- 2 tbs plus 1 tsp blackstrap molasses
- 1 c pumpkin puree
- 1 tsp vanilla
- 3/4 c dried cranberries
preheat oven to 350. and grease a baking sheet in a medium bowl, combine flour, oats, soda, salt, cinnamon, pie spice and set aside. in a larger bowl, combine sugar, oil, molasses, puree and vanilla. toss cranberries in the flour mixture to coat well. in three batches add the dry mix into the wet mix. stirring just until combined. do not over mix. using a small disher or a tablespoon, drop onto the greased cookie sheet about 1 inch apart (they don’t spread very far, but they do puff up) bake 12-15 min. place on wire cooling rack and cool.
they are pretty awesome. (also egg and dairy free!). i gather you could cut the sugar down even more to about a cup to let more of the molasses flavor and smokey sweetness come thru, but i will save that for a different post.
my headache is not completely gone yet and with freezing rain on the way, i will take a few of these and go read my magazines.
i will feel better in the morning.