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- Pumpkin Seed Oatmeal Cookies
- Based on Pumpkin-Seed Cookies
- 3/4 c. dark brown sugar, packed
- 3/4 c. granulated sugar
- 1/2 c. coconut oil
- 1 large farm fresh egg
- 1 1/3 c. pumpkin puree
- 1 ¾ c. old-fashioned rolled oats, divided
- 1 1/2 c. all-purpose flour
- 1 T. baking powder
- 3/4 t. ground cinnamon
- 1/4 t. ground allspice
- 1/4 t. salt
- 3/4 c. dried cranberries
- 3/4 c. salted, roasted shelled pumpkin seeds
- Preheat oven to 375 degrees. Line cookie sheets with parchment paper.
- Beat together the coconut oil and sugars until creamy. Beat in egg and pumpkin.
- Place 1 cup of the oats oats in blender or food processor and process to a coarse powder. Add to pumpkin mixture.
- Pumpkin Seed Oatmeal Cookies.
- Pumpkin Shortbread Bars
- For shortbread crust:
- 1/2 c. softened butter
- 1/3 c. white sugar
- 1/4 t. pure vanilla extract
- 1 c. all-purpose flour
- For filling:
- 1/3 c. all-purpose flour
- 1/2 t. baking powder
- 1/4 t. salt
- 2 farm fresh eggs
- 1 c. firmly packed brown sugar
- 1 c. pureed pumpkin
- 1 t. pure vanilla extract
- For crumb topping:
- 1 c. all-purpose flour
- 1/3 c. white sugar
- 1/4 c. cold butter
- 1 c. pecans
View Full Recipe at Eliots Eats
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