Pumpkin Pecan Cookies
- 2 cups pecans, toasted and cooled
- 1/2 cup rolled oats
- 1 cup whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3/4 cup pumpkin purée
- 1 tablespoon orange zest (from 2 small oranges)
- 3/4 cup orange juice (from 3 small oranges)
- 2 teaspoons pure vanilla extract
- 1 cup chopped, pitted dates
Preheat the oven to 375°F.
Line two baking sheets with parchment paper.
Put pecans and oats in the bowl of a food processor.
Pulse until a fine meal forms, about 25 times.
Add flour, baking soda, salt, cinnamon and cloves and pulse another 20 times to combine all the ingredients.
Transfer to a large mixing bowl.
Add pumpkin, orange zest, orange juice, vanilla extract and dates to the food processor.
Blend until a smooth purée forms, scraping the sides down occasionally, about 1 minute.
Make a well in the center of the dry ingredients.
Pour the pumpkin mixture into the well and fold all the ingredients together with a large spatula.
Scoop little heaps (about 2 tablespoons) of batter onto the prepared baking sheets, spacing them about 1 1/2 inches apart.
Flatten the batter slightly.
Bake 20 minutes, until the bottoms are just browned.
Remove to a cooling rack and cool slightly before serving. Store in an airtight container.
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- 2 cups pecans, toasted and cooled
- 1/2 cup rolled oats
- 1 cup whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3/4 cup pumpkin purée
- 1 tablespoon orange zest (from 2 small oranges)
- 3/4 cup orange juice (from 3 small oranges)
- 2 teaspoons pure vanilla extract
- 1 cup chopped, pitted dates