Earlier this week I was in the mood for some serious pumpkin…it must be the fall foliage and autumn breeze that spark my yearning for harvest foods. These are the days when Central Park is remarkably beautiful; the leaves turning beautiful shades of auburn and rust…reminds me of pumpkins and produce-packed cornucopias. It’s hard to believe Thanksgiving is next month, although we still have time to enjoy these October days I’m eager to whip up new tasty seasonal recipes. And what better ingredient to use than good ‘ol pumpkin?
For this particular recipe I used canned pumpkin, which can easily be found in your food store. Be sure not to purchase ‘Pumpkin Pie Mix’ because the can looks quite similar to regular ‘Pumpkin’. I always reach for Libby’s canned pumpkin as it has a delectable taste and is incredibly delicious eaten directly out of the can (Yes, you caught me…I have been known to scoop a few spoonfuls of Libby’s right into my mouth). In this case, try not to eat all of the pumpkin as you’ll need 1/3 cup for the recipe. I do recommend, however, purchasing another can of Libby’s pumpkin as it is incredibly inexpensive and is wonderful when mixed with a dollop of Greek yogurt and cinnamon for a tasty treat.
I have yet to test this recipe with fresh pumpkin, however, I will be experimenting soon and I’ll be sure to fill you in on the recipe. For this particular case, canned pumpkin is a perfect option for a quick and easy way to create these healthy treats. When I’m short on time, but desire flavor I reach for canned pumpkin and it always does the trick.
As for the bran crumbs, they can also be found in your food store…just take a peak down the baking aisle and you’ll be amazed to see numerous boxes, all of which are perfect suited for this delectable recipe. Bran crumbs are a fantastic way to enrich your recipes with a hearty crunch and a dose of heart-healthy fiber.
Not only are these cookies incredibly tasty, but they’re chock full of fiber and pack scores of beta carotene, as well.
- 1 1/4 cups flour
- 1 1/4 cups sugar
- 1/4 tsp. salt
- 1/4 cup ground flax seeds
- 1/3 cup canned pumpkin
- 1 egg (or egg substitute)
- 1/2 cup rice milk
- 1 1/2 tsp. vanilla extract
- 1/4 tsp. cinnamon
- 2/3 cup butter (or butter substitute), melted
- 2 cups bran crumbs or (stale bread mashed into crumbs)
- 1/2 tsp. baking powder
- 1 Tbsp. dried basil
- Preheat oven to 350 degrees.
- Sift together dry ingredients in a large bowl.
- Combine wet ingredients, then add to dry mixture.
- Slowly add melted butter and bran crumbs; mix well until it forms a cookie dough consistency.
- Drop teaspoon sized spoonfuls of cookie dough onto ungreased cookie sheets.
- Bake for 10-12 minutes or until done.
There are ways to enjoy these fiber-ific pumpkin cookies. Here are some of my favorites:
- Pumpkin Cookies crumbled and sprinkled atop morning oatmeal, Greek yogurt and fruit parfait, applesauce or whipped banana pudding.
- Frozen Greek yogurt sandwiched between 2 Pumpkin Cookies, then rolled in chopped nuts to make ‘Flying Saucers’.
- Add soft baked Pumpkin Cookies (cut into quarters) to your trail mix or popcorn for a harvest taste.
What is your favorite way to enjoy fiber-rich cookies?
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I also love to eat pumpkin right out of the can, it’s sooo good 🙂
These sound great. Wanted to check the recipe though – you said you need the whole can of pumpkin and the recipe calls for 1/3 cup. My Libby’s pumpkin can is 15 oz. Do I need the whole can or only 1/3 cup?
Yes, you are correct…1/3 of canned pumpkin is all you need for the recipe…I just was saying that I can end up eating the whole can without even realizing it by the spoonful…hehe….so be sure to leave some for the recipe…thanks for you comment and enjoy!!!