Classic warm aroma of autumn spices such as cinnamon and allspice fills this soft oatmeal cookie and pumpkin puree. In addition, Jada De Laurentis adds a little raisins for a firmer consistency. Share with friends: 
Time: 40 minutes Complexity: easy Quantity: 23 – 26 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/2 tbsp. canned pumpkin puree
- 2/3 Art. Extra oatmeal
- 1 tbsp. premium wheat flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1/4 tsp ground allspice
- 3/4 Art. unrefined sugar, plus some more for sprinkles
- 1/3 Art. vegetable oil
- 1 tbsp. l natural maple syrup
- 1 tsp vanilla extract
- 1/2 tbsp. raisins
Recipes with similar ingredients: pumpkin puree, flakes of oatmeal, raisins, premium flour, vanilla extract, maple syrup, cinnamon, allspice
Recipe preparation:
- Place the grate in the center of the oven and heat it to 180 ° C. Cover two large baking sheets with parchment paper.
- In a medium-sized bowl, combine flour, oatmeal, cinnamon, soda, salt and allspice. Mix well. In a large bowl mix sugar, pumpkin puree, vegetable oil, maple syrup and vanilla extract, mix. Using a silicone spatula gradually introduce the dry ingredients into the pumpkin mixture. Mix raisins.
- For each cookie, draw a full tablespoon of dough and spread on a prepared baking sheet with a bunch at a distance about 2.5 cm apart (you can use a small ice cream spoon). After wetting your fingertips, press dough to make a circle with a diameter of 5 cm. Sprinkle each cookie a little unrefined sugar.
- Bake until brown until lightly browned. hard when pressed, 17-20 minutes. Shovel with a metal spatula cookies on a wire rack and let cool completely.
