Oatmeal Pumpkin Cookies

A Facebook friend mentioned that she really likes the recipes on skinnytaste.com so I took a peek. The recipes are relatively low-fat and include nutrition information, including Weight Watchers points. Unlike many supposedly “healthy” recipes, most of these actually do contain real food ingredients. I’d rather use less of something real, like butter, than to substitute some chemical-ridden substance like “low fat margarine”. For instance, this cookie recipe uses real butter but only two tablespoons worth in the whole recipe. Last week I made chocolate chip cookies and they used two STICKS of butter.

So, how do they taste? Pretty darn fantastic, actually.

Here is the link to the original recipe and I encourage you to take a look at it. Gina Homolka is the author, recipe developer and photographer at skinnytaste and she does a good job with the photos, something I don’t even attempt.

Original recipe:
Pumpkin Spiced Oatmeal Pecan Cookies

Below is the recipe as I made it. I’m including it here for future easy access as I know I’ll be making these often.

• 1 cup all-purpose flour (I used organic)
• 2 cups oats (calls for quick oats; I whirled regular, organic oats in the blender a couple of seconds)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice *
• 2 tablespoons butter, room temperature (called for unsalted, I only had salted and it was fine)
• 1/2 cup sugar (I used organic)
• 1/2 cup brown sugar, unpacked (I usually use organic but had some regular I wanted to use up.)
• 1 large egg (organic)
• 6 tablespoons canned pumpkin (not pie filling; I used organic)
• 2 teaspoons vanilla extract (I make my own)
• 3/4 raisins (organic)

Directions:

*I didn’t have pumpkin pie spice so I substituted:

• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground allspice