Now that Bear almost back to normal from his surgery last week, I’ve finally been able to breathe out fully for the first time in months it seems. I can always tell when I’m happier, I start to make things I really don’t need to be eating…
I justify it, however, by telling myself how very healthy these treats are… I’ll just let you be the judge for yourself on that. (I mean, I used organic rolled oats, a super-duper healthy grain and isn’t pumpkin totally a vegetable?!)
Today when I woke up, the air was crisp and the sky a brilliant, deep blue. I decided then and there that today was the day to make Pumpkin Cookies, and I knew I wanted to keep it simple. I researched about 25 “No-Bake Pumpkin Cookies” and then made my own version based on what I liked and didn’t like in the other recipes. If I were to say that one recipe in particular inspired me the most, it was THIS one because the kids were adorable and I thought, “Well, if the children can make it, surely *I* can and perhaps Bear would enjoy baking with me. Also, she included a recipe for a quick and easy cream cheese icing and if I were taking these to a party I would totally do that! It looked amazing!
So, here is my recipe. You can easily make it gluten free by gettting Bob’s Red Mill Gluten Free Oats, but we aren’t that sensitive so the organic ones I had worked for us.
*note: these don’t harden as much as traditional no bake cookies, they are much better after being refrigerated for a few hours.
No-Bake Pumpkin Spice Cookies
1 cup canned Pumpkin
2 cups Bob’s Red Mill Organic Extra Thick Rolled Oats (you can use quick oats, I just prefer the taste of the rolled oats vs. quick oats)
1/2 cup Sugar (I tried using honey but it was too sticky for no-bake, and next time I will use 1/4 cup sugar for a less sweet option)
1 tsp. Vanilla
1 tsp. Cinnamon
1/2 tsp. Salt
1/2 tsp. Ground Ginger
1/4 tsp. Cloves
Optional: 1/2 cup craisins or chocolate chips
Step 1: I mixed the dry ingredients then added the wet ingredients (Pumpkin and vanilla).
Step 2: I had Bear roll the dough into little balls. He loved helping me but didn’t like having his hands covered in goo so quickly allowed me to take over for him.
Step 3: Chill rolled balls for a few hours. Click on the this link for the delicious cream cheese icing. I sprinkled powdered sugar on top for dramatic effect!
I let the critic take a look at the finished product after I was done taking pictures. He did the all the important tests that all food critics do:
He first looked at it very critically. Then he delicately sniffed it. Then he stabbed it with a fork and tried a small bite. Hmm. The texture wasn’t his favorite but the flavor was good!
Bug didn’t want to try it after his nap. He was whiny and didn’t even want to TOUCH it. (What is it with my kids at touching certain foods?!) He eventually tried a bite but didn’t want anymore saying it was “too cold.” SIGH. Little critics didn’t like this recipe, but I’m going to keep trying and find one like it that they will hopefully like! More for me anyways, I LOVED these!
Update: I found out after I wrote this that the neighborhood fall block party was tonight so it was AWESOME I had a fun and seasonal dessert to bring!
*Note: I was trying to be creative with the photography, as a recent photography session I went to by New York Times Food Photographer, Andrew Scarvini, told us when the food looks like … umm something unsavory, make the background and details pop.
I decided to go with a pillar candle holder, a square of burlap and a dusting of powder sugar with an oversized fork. I enjoyed having photography fun, (as much fun as one CAN have while using their iPhone 4 instead of a real camera…) trying different angles in the outside light and then went back inside to put away the cookies and start my food post.
Unfortunately, I left two very important things outside. Bear and a bag of powdered sugar.
“If you get a vacuum you can clean it up very quickly,” Bear helpfully suggested.
Irritated, I retorted,”You are in trouble!”
“Ohhhh it’s ok, I forgive you!” he said.
Love that kid.