Pumpkin Schmuffins

Hello everyone!! Sorry it has been so long since my last post : ( I have been working, babysitting and running around a lot recently. I went to Boston a week ago to visit some friends and had a lovely time walking around an area called Brighton as well as enjoyed some very interesting bubble tea from China Town in Boston.

 (almond milk tea with pearls, not tapioca balls)

I am currently getting ready for my trip to visit my sister and some friends in D.C. as well as see some of my cousins for the first time in years. So I am very excited, but super stretched for time! Anywho, I have been wanting to put this recipe up for a while because a) I AM OBSESSED with all things PUMPKIN!! b) this recipe was sort of a happy accident and c) I recently modified a healthier recipe (adapted from an Oatmeal-Walnut Cookie recipe from Cooking Light: A Fresh New Way to Cook) with scrumptious results ; )

Ingredients: – 1/2 cup granulated sugar – 1/3 cup packed dark brown sugar – 1/4 cup butter, softened (or use 1/8 cup butter + 1/8 cup of applesauce OR prune puree) – 1 tsp vanilla extract – 1 large egg – 3/4 cup all-purpose flour – 1 cup regular oats – 1/4 tsp salt – 1/2 can of pumpkin puree – 1/8 tsp each of : cinnamon, all-spice and nutmeg ** feel free to add raisins, nuts or even craisins Directions: 1. Preheat oven to 350° 2. Place the first 5 ingredients + the pumpkin puree in a large bowl. Beat with a mixer at medium speed until well blended. Add flour, oats, spices and salt to the egg mixture; beat well. Add ** if you desire   : ) 3. Use a spoon to drop the cookies onto a baking sheet that has already been coated in cooking spray. Bake for 12 minutes, let cool for 2 minutes and dig in!

Note: these cookies are very soft and will not become crunchy. They are a cross in texture with pumpkin pie, muffins and cookies, which is why I love them.


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