Pumpkin Spice Cookies Long ago, we perfected an oaty version of chocolate chip cookies on our blog. We’ve made a few small changes to revamp this favorite recipe for fall. Thanks to plenty of pumpkin and hints of cinnamon, nutmeg and ginger, these cookies pair perfectly with all of your tailgate favorites … especially hot toddies. Yields 18 cookies Nonstick cooking spray 3 cups quick oats 5 tablespoons brown sugar 1 teaspoon sea salt 1 teaspoon baking soda 2 teaspoons pumpkin pie spice ½ cup + 2 tablespoons canned pumpkin purée ¼ cup coconut oil 2 teaspoons vanilla extract 4 ounces white baking chocolate Preheat oven to 350°F. Grease a baking sheet with nonstick cooking spray. In a large bowl, combine oats, brown sugar, sea salt, baking soda and pumpkin pie spice. Mix together using a fork. Add pumpkin, coconut oil and vanilla. Mix thoroughly using hands. Form the mixture into 2-inch-diameter cookies about ⅓ inch thick and place on greased baking sheet. Bake for 15 minutes. While the cookies are baking, use a double boiler to melt the white chocolate, allowing it to cool after it’s melted. Then pour the chocolate into a small, resealable plastic bag. When the cookies are cool, snip off corner of plastic bag and drizzle each cookie with white chocolate. Create whatever design you want! This recipe is vegetarian and gluten-free.
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edible INDY fall 2015
