I love the scent of pumpkin spiced baked goods.
But adding carob chips makes it ten times better.
I like baking with pumpkin, but I’m not huge on it. Usually, making a couple pumpkiny things a year is good enough for me. However, I may have just changed my mind about that with these cookies. More like cake cookies actually… Or just mini cakes.
Here’s the original recipe.
- 1 C WW flour
- 1/2 C quick oats
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp pumpkin spice
- 1 C pumpkin purée
- 3 tbsp coconut oil, melted and cooled
- 1/2 tsp vanilla extract
- 1/3 C white sugar
- 2 tbsp brown sugar
- 1/3 C carob chips
- In a small bowl, mix together all dry ingredients – flour, oats, baking powder, baking soda, and pumpkin spice.
- In a large bowl, mix together melted coconut oil, brown sugar, white sugar, pumpkin purée, and vanilla.
- Pour dry ingredients into wet ingredients. Add carob chips and mix until everything is just combined.
- Bake at 350 degrees F for 10-12 minutes or until golden brown.
Yum yum, these little cake-cookies (or cakes if you’d like) stayed extremely moist even after a few days. I assume it’s the result of the pumpkin puree. Also, I always find that recipes that use spices have a tendency of ‘getting better with age’. This again is true for this recipe – hot out of the oven, the cookies were soft and moist with a hint of pumpkin/ spices. However, after allowing them to sit for a few days, they seemed to have developed more flavor with the pumpkin and spices. Happy fall baking!