Wednesday, November 9, 2011

Pumpkin Oatmeal Cookies

As a life-long chocolate lover, I can't believe I've been neglecting healthy desserts in this tailgate series!  To make amends, here are some super easy and delicious pumpkin cookies.  Flour is replaced with ground oatmeal.  The pumpkin not only provides antioxidants and fiber, but it keeps the cookies moist and gooey.  I struggled over what to replace the sugar with for awhile.  Then I thought, oh whatever, leave the sugar.  They are cookies after all. 

Pumpkin Oatmeal Cookies
  • 1 plus 1/2 cup rolled oats
  • 1 cup canned pumpkin
  • 1/2 cup sugar
  • 1 egg
  • 2 tbsp canola oil
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • pinch of nutmeg
  • 1/2 cup mini chocolate chips (optional)
Preheat oven to 350 degrees.  Finely blend 1 cup of oats in a blender or food processor.  Leave remaining 1/2 cup oats whole, unless you prefer a more cake-like cookie.  Combine all ingredients and mix well.  Place spoonful amounts on cookie sheet.  Note:  Cookies won't melt down much so you may want to shape before baking.  Bake 15 minutes.  Recipe yields approximately two dozen cookies.


I did half the batch with chocolate chips.  Next time, they're going in the whole batch!

Normally I end my tailgate posts by cheering on PSU to beat whoever they are playing on Saturday.  In light of this week's events that have devastated State College, it seems inappropriate to focus on anything but the victims and their families.  Please support the Penn State community to "Blue Out" Nebraska and raise awareness for child abuse. 

I have unwavering faith the Penn State I know and love will heal, grow, and rise above this tragedy to do great things for this cause.  From the darkest moments will shine the brightest lights.

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