Pumpkin Molasses (Vegan) Oat Cookies [Great Food Blogger Cookie Swap 2013]

by Sarah on December 11, 2013 · 12 comments

I type this post with chocolate covered fingers.*

*OK. Only figuratively. I did wash them. But they have been covered in chocolate for the past few days.IMG_9694 (1024x683)

I jut can’t help myself. These six-ingredient (four if you don’t count salt and vanilla) chocolate chewy cookies sent to me via The Great Food Blogger Cookie Swap are just too dang tasty.IMG_9746 (1024x683)

(Or maybe cookies always taste better when made by someone else.)fbcookieswap

Somehow, Michelle knew that the closer a dessert gets to a fudgy brownie, the more I am enamored with it, I love sugar but prefer my chocolate to stay mellow and dark, and that in the end, a whole cookie is good, but  savoring cookie crumblies from the bottom of the tin or bag is 100% better.IMG_9762 (1024x683)

Now, excuse me while I go vacuum up the chocolate crumbs littering my living room floor.*

*Kidding. Maybe.IMG_9750 (1024x681)

Let’s not forget, however, the quirky gourmet treats sent to me by from Olive -n-Grape.IMG_9689 (1024x683)

I must admit that the combination of Cranberry Lime, and Caramel was intriguingly addictive, but I felt like leaving them with The Professor after he cooked me dinner was the right thing to do).IMG_9677 (1024x682)

The lime infused olive oil stayed with me, however–right where it belongs.IMG_9667 (684x1024)

I have loved participating the The Great Food Blogger Cookie Swap for the past two years, and have been lucky to always end up with really interesting, creative, and delicious swaps.

[Note: At the time of writing this post, I had not received my third batch of cookies, but I’m sure they will be wonderful!]IMG_8695 (1024x683)

The only problem is I generally feel some remorse that my cookies are never quite as good as the ones I receive.IMG_8632 (1024x683)

Although, I must say, these Pumpkin Molasses Oat Cookies were pretty good.

(And they made for a delicious Pumpkin Gingerbread Cookie Trifle!)

IMG_8684 (1024x683)

Super simple, and easily adapted to different flours or oats–although instant oats make for a MUCH doughier cookie, and I thought the Love Grown Super Oats blend actually made the best versionIMG_8554 (1024x683)

–I added pumpkin seeds for texture, and molasses…because molasses is just, well, magnificent.IMG_8612 (1024x683)

And who doesn’t have a little extra pumpkin in their pantry or fridge this time of year?*

*Probably a lot of normal people,^ actually.

^Normal people: [noun] people who don’t blog about foodIMG_8621 (1024x683)

As usual, I wish I had some “wam! bam! thank you ma’am” summative and ironic closing line. But I don’t. Instead I’ll just say that if you stick these cookies on the door of your freezer, they get cold but stay chewy, and somehow that makes them even better.¬†IMG_8628 (1024x683)

Pumpkin Molasses Oat Cookies [Vegan]

(Makes 24)

  • 1 cup ¬†rolled oats (or oat blend, like Love Grown Foods Super Oats)
  • 1 cup oat flour (made from 1 cup rolled oats)
  • 1 cup pumpkin puree
  • 1/4 cup unsalted pepitas
  • 1/4 cup demerara, turbinado, or other brown sugar
  • 1/4 cup molasses
  • 1 tsp. baking powder
  • 1 tsp.vanilla
  • 1 tsp. cinnamon
  • 1 tsp. ginger
  • 1 tsp.pie spice
  1. Preheat oven to 300 degrees.
  2. Combine all ingredients in a large mixing bowl.
  3. Stir well until dough forms.
  4. Shape dough into cookies.
  5. Bake on a greased metal cookie sheet for 20 minutes, turning halfway.


Thank you to the sponsors of this year’s Great Food Blogger Cookie Swap:cookieswapsponsors

OXO, Grandma’s Molasses, Dixie Sugar, and Gold Medal Flour