How is Thanksgiving next week already? It just doesn’t seem right. But, I enjoy the time that you can get fresh cranberries at the grocery store, eat your fill of everything cranberry, and have an excuse to make more pumpkin baked goods. I will be making this bread to take to our Thanksgiving gathering. It is also good any time of year as part of breakfast, a snack, or dessert.
With fall officially being here, let the pumpkin craze begin. I have traditionally been a pumpkin pie kind of person on Thanksgiving Day, then not a pumpkin person on too many other days. (Plus I enjoyed my pumpkin pie with more Cool Whip than pie, oops!!) In the past few years, however, I have grown to like it more and have tried it in a breakfast smoothie and different kinds of bars.
Last week I was going to get one of the smaller cans of pumpkin to try this cookie recipe. I don’t think I have ever encountered this before, but every brand of the small cans of pumpkin was sold out, and there was only the giant cans left. I figured I could just make a double batch of cookies and use it up. Well, we got our double batch of cookies, plus a loaf of pumpkin bread, plus a batch of chocolate pumpkin muffins, plus a pumpkin smoothie for me this morning. It’s a good thing these baked goods will freeze well, and a good thing that we have a nice variety of them so we don’t get sick of pumpkin :).
Anyhow, the first batch of cookies I made was under baked. It made them really hard to get off of the cookie sheet and then again really hard to get off of the cooling rack (but in the end, this didn’t bother me because I like my cookies moist and gooey). I believe I baked those for ~11 min. The second batch came out much less gooey, and I baked them for ~14 min. I’m not sure that you can get a crunchy cookie out of these in that the pumpkin and nut butter add so much moisture to the mix. I am not a fan of having nuts in cookies, so I omitted them. If I make these again I think they would be good with some dried cranberries in them.
I am not sure that I’ve had anything made from pumpkin that I didn’t like. The big two for me are probably pumpkin pie (with a TON of Cool Whip, and preferably no crust) and pumpkin bread/pumpkin roll with that amazing cream cheese icing. Fortunately, it hasn’t been that hard to find a lot of different recipes for various items made from pumpkin that are grain, dairy, & white sugar-free. You just have to pick which one(s) you want to try. I was intrigued by a recipe called “Paleo Pumpkin Breakfast Cookies” because I am always looking for something new to have for breakfast, and to think about being able to eat a cookie for breakfast makes me think about being a young kid when this wasn’t necessarily allowed 🙂
When I started stirring together the ingredients for the cookies, I realized that the batter was looking way too runny to hold its form on a cookie sheet. I’ve ignored this fact before and ended up with a mess and a waste of a lot of ingredients, so I thought I would just try to make muffins instead. It turned out quite well.