Monday, October 22, 2012

nuggets: pumpkin cookies

Ooh baby, now I've got a sleek bluetooth keyboard for my vintage iPad making it a whole lot easier to watch football (what else is on this time of year?) and blog at the same time.  Super exciting.  I've had three posts in draft form all week, but it's been one of those weeks for writing.  Well, more correctly not writing.  You would think that with the house all to myself (well, and our cat) I'd post away.  But the flow just wasn't there.  But today it's back.  First time in forever that I had Sunday off without being out of town or having lots to do.  So what did I do with a big fat juicy Sunday off?  Started it off at 8:15 am express lane church, 9:30 am hot yoga (great music today from Erin:  Molly Hatchett is a first on the yoga mat), long walk in the October sunshine with the husband and then an afternoon of cleaning and cooking with the Colts game on the radio and all the windows open.  Joyous.  Greg's parents joined us for dinner and dessert because as you well know I rarely let a day off go uncelebrated by baking.  And in tailgate season, I can not bake a pie without having company to share it.  I can not be trusted with pie in the house.  And it was a good one, brown sugar cinnamon apple custard pie. This is the second time I've mentioned it in the blog without giving you the recipe.  I will, I need to get this half-written cookie post out first.

Our Michigan lake house had a dream kitchen and a killer collection of cookbooks.  I spent a good deal of time leafing through the pages of  two Jane Brody cookbooks.   A little vintage, but ahead of her time a bit with lots of whole grains and fresh vegetables.  Clearly, this is a cookie recipe and it calls for a stick of butter so I can't in good conscience call it healthy.  But it's low sugar, high fiber and all kinds of delicious.  They are moist cake-like cookies that bake up into little nuggets.  Really good with coffee or tea and a good breakfast grab on the go.


Pumpkin Cookies
1/2 C unsalted butter
2/3 C sugar
2 eggs
1 C pumpkin
1 C whole wheat flour
1/2 C flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt
1 1/2 C rolled oats
1/2 C chopped dates
3/4 C raisins
1/2 C chopped walnuts
maple sugar

Preheat oven to 375 degrees.  In a large mixing bowl cream butter and sugar.  Beat in eggs and add pumpkin and beat until incorporated.  In a medium bowl, whisk together flours, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.  Add dry ingredients to mixing bowl and beat until combined, scraping sides of bowl.  Stir in oats, dates, raisins and walnuts.
Line baking sheets with parchment paper.  Drop batter by heaping tablespoons about 2 inches apart onto prepared sheets.  Bake in 375 degrees for about 12 minutes.  Cool on a wire rack.

Makes about 36 cookies.


ingredients plus recipe on my dinosaur iPad with it's zippy new Bluetooth keyboard

honestly can't tell you if these are raw dough or baked, they hold their nugget shape


1 comment:

  1. This looks like a very yummy recipe- can't wait to try it! Thank you for sharing....
    Emily

    ReplyDelete