Over the weekend I was going through my cupboards and I stumbled upon two cans of pureed pumpkin that needed to be used by March 2015. What was I to do other than start baking?!
I tried two new recipes that I found online. First, I tried my hand at vegan pumpkin doughnut holes by Ashley Palmer, PETA blogger. I feel like the word delicious does not do these beauties justice. They are moist. They are light. They are fluffy. They actually taste like a doughnut hole. I’m not sure what I was expecting, but these certainly surpassed my expectations.
I had never made doughnut holes, and now I think I’m hooked. They are pretty simple to make with one exception. You need to bake the ‘dough’ in mini cupcake liners. Afterwards, you need to let them cool, remove the wrapper, dip them in melted earth balance, and then roll them in sugar. So while the donut itself is super easy, once it comes out of the oven it’s a bit of work. Regardless, it’s worth the effort and then some. I highly recommend giving this recipe a try!
After I made the doughnut holes, I still had almost a full can of pumpkin puree I needed to use. Looking around the kitchen I noticed that I had a small amount of rolled oats left. Perfect. I found a recipe for chocolate chip pumpkin oatmeal cookies from Running with Spoons and got to work!
These cookies were quite easy to make and very tasty. They aren’t ‘too cakey,’ which if I’m being honest, can easily happen when baking with pumpkin. I think the oats really balanced them out. If you’re looking for a quick pumpkin cookie, this should be a goto recipe. The whole thing – from prep time to cook time – took me 25 minutes. Even better, these have been coworker approved. Even your dairy loving friends will enjoy the taste!