I have been experimenting lately with using olive oil instead of butter in some of our favorite cookie recipes… with, as you might guess, varying degrees of success. Despite what we might all want to believe about substituting oil or applesauce or any of the other alternatives for butter, cookies made with butter USUALLY really do taste better!
These pumpkin cookies are one of the exceptions. They taste delicious… the texture is wonderful… and no one would ever guess they are a “no-butter” cookie. In our family we have four types of cookies that have been special favorites for years and years… since I’ve been making these pumpkin cookies, I have been told I definitely need to add them to that list.
The pumpkin cookie recipe I started with did not include an egg… this is one of my tweaks… and I think the well-beaten egg probably has a lot to do with the light texture of these cookies. If you have someone who is allergic to eggs, you might want to try the recipe without the egg. I also use light olive oil instead of vegetable oil because of our soy allergies. I plump the raisins because I prefer soft raisins in a cookie, and I add an equal amount of walnuts. I also substitute brown sugar for half of the white sugar… the brown sugar and the walnuts go especially well with the flavor of the pumpkin.
I always make at least a double batch of these. The cookies are soft and chewy, very light, and delicious. I usually get about forty-eight 2 1/2-inch cookies from a double batch of dough. They freeze wonderfully, too.
1 cup flour
2/3 cup uncooked oats
3/4 cup sugar (I use at least half brown sugar)
1 teaspoon ground cinnamon
1/4 teaspoon allspice (I use slightly more)
1/2 teaspoon baking soda
1/2 teaspoon salt
Combine the dry ingredients. Mix thoroughly with a whisk. Add:
1 egg, well-beaten
1/2 cup pumpkin puree
1/3 cup vegetable oil (I use a light olive oil)
1 teaspoon vanilla
Mix until well-combined but do not over-mix. Add:
1/2 cup raisins (I put raisins in boiling water to plump them, then drain in colander)
1/2 cup chopped walnuts
Stir in raisins and nuts. Drop rounded tablespoons of cookie dough on a greased cookie sheet, or use a small scoop. Flatten the dough slightly. Bake at 350°F for approximately fifteen minutes. Test for doneness.