Vegan Pumpkin Oatmeal Cookies

I made these great cookies about a week and a half ago. They were a huge hit everywhere I took them. I’m going to make them again today but I lost the recipe. Just thought I’d share the link and the recipe here for my own future reference and for anyone else who might like something delish that is egg and dairy free.

Pumpkin Oatmeal Cookies

Submitted by Isa on www.theppk.com

Pumpkin Oatmeal Cookies Submitted by Isa prep time: 15 minutes | cooking time: 32 minutes | makes 4 dozen cookies These are soft out of the oven, but as they cool they are nice and chewy. They are a serious crowd pleaser, for crowds with taste buds.Note: I use flax seeds because they make the texture a little chewier, but I’ve made them without and they’re still good! Equipment: baking sheets 2 mixing bowls Ingredients 2 cups flour 1 1/3 cups rolled oats 1 teaspoon baking soda 3/4 teaspoon salt 1 tsp cinnamon 1/2 teaspoon nutmeg 1 2/3 cups sugar 2/3 cup canola oil 2 tablespoons molasses 1 cup canned pumpkin, or cooked pureed pumpkin 1 teaspoon vanilla optional: 1 tablespoon ground flax seeds 1 cup walnuts, finely chopped 1/2 cup raisins Directions Preheat oven to 350. Have ready 2 greased baking sheets. Mix together flour, oats, baking soda, salt and spices. In a seperate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins. Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You’ll have enough batter for 4 trays. Remove from oven and get cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set. They taste even better the next day! Note from Mrs. Nicklebee: These are extremely sticky. Let them cool adequately before handling them.