Fall is definitely in the air here in Portland. I am going on a short trip to Austin and I wanted something to remind me it was the middle of October while I'm enjoying the summer weather. =] I adapted these from Simply Recipes, a straightforward blog with pictures and recipes. I ordered some raw cacao beans. By themselves, they are really bitter and in my opinion taste like dirt. Mixed into these cookies, they provide extra crunch and antioxidants. The creamy fluffy batter is important, so it's best to mix all ingredients at room temperature.
Pumpkin Nib Cookies
1 cup butter
1 cup packed brown sugar
1 cup granulated sugar
1 cup 100% pumpkin puree
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/3 cups quick or old-fashioned oats
1 teaspoon baking soda
1 teaspoon ground cinnamon + a pinch
1 teaspoon ground cardamom
1/2 teaspoon salt
handful (~1/4 cup) pumpkin seeds
1/2 cup cacao nibs/cacao beans crushed between 2 spoons
Preheat the oven to 350° F.
Beat the butter and sugars together until light and fluffy, about 3 minutes. Add the egg, vanilla, and pumpkin puree and beat for another 3 minutes.
In a separate bowl combine the flour, oats, baking soda, salt, cardamom and cinnamon and whisk together. Slowly add it to the butter mixture until just combined, being sure to scrape down the sides and bottom once or twice to ensure even mixing.
Fold in the pumpkin seeds and cacao pieces. Drop spoonfuls of dough on cookie sheets lined with parchment paper. Bake for 13-15 minutes. Allow to cool on the tray for a minute or two to set, then move to a wire rack to finish cooling.
Makes 4 dozen cookies.