Healthy Pecan Pumpkin Pie Oatmeal Cookies for the Holidays

• Vegetarian

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/4 cup Maple syrup
  • 6 tbsp Molasses

• Pasta & Grains

  • 2 3/4 cup Oats

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, dark
  • 2 1/2 tsp Cinnamon
  • 1 1/2 tsp Pumpkin pie spice
  • 1 tsp Salt
  • 2 tsp Vanilla
  • 1 1/4 cup Whole wheat flour

• Nuts & Seeds

  • 20 Pecan, halves

• Dairy

  • 5/8 cup Butter, unsalted

Found on abbeyskitchen.com

Description

Directions

• Preheat oven to 375 F. Line a baking sheet with a COOKINA Cuisine Reusable Baking Sheet and line the bottom of your oven with a COOKINA GARD Oven Protector.
• In a large bowl, cream together the butter, brown sugar, syrup and molasses. Then add in the egg yolks, pumpkin, vanilla and oats. Allow the oats to sit and soften for 10 minutes.
• In another smaller bowl, sift together the flour, pumpkin pie spice, cinnamon, baking soda and salt. Stir the flour mixture into the oat mixture and mix only until it comes together (do not over mix).
• Scoop two-tablespoon size portions of dough and flatten into about 1/4 inch thick circles. Place a pecan half into the centre of the cookie, then using a finger, very lightly brush a tiny bit of additional maple syrup onto the pecans and on the top of the cookie as you flatten them.
• Bake for 7 minutes. They will still be soft when you take them out, but allow them to sit for 10 minutes to carry over cook.
• Continue with remaining batter until finished. Enjoy at room temperature within 3 days.