About this recipe:This recipe looks like it has a lot of ingredients, but it is all stuff a kitchen normally has. It has a nice cinnamony flavour that I adore. You can substitute chocolate chips or nuts for the sultanas.
125g plain flour
40g porridge oats
1/2 teaspoon bicarb of soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
125g butter, softened
70g brown soft sugar
100g caster sugar
1/2 teaspoon vanilla extract
125g pumpkin puree
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Method Prep:10min › Cook:12min › Ready in:22min
Preheat the oven to 180 C / Gas 4. Combine the flour, oats, bicarb, cinnamon and salt; set aside.
In a large bowl, cream together the butter, brown sugar and caster sugar until smooth. Beat in the egg and vanilla then stir in the pumpkin puree. Gradually stir in the dry ingredients until well blended. Mix in sultanas. Drop by rounded spoonfuls onto ungreased baking trays.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.
Using the review comments from others, I decided to try to make this cookie more heart healthy. I changed the flour to half whole wheat and half whole grain spelt, I used 2 egg whites in place of the 1 whole egg, I used sucanat (dried liquid cane sugar) in place of the caster sugar, and I used a heart healthy olive oil spread in place of the butter. The cookies were wonderful. I used leftover sweet potatoes and just mashed them with a fork. I will definitely try them next time with chocolate chips in place of the sultanas. This recipe is a keeper. Now that I have converted all the metric measurements to American it will be very quick to make them. - 10 Feb 2014