I love pumpkin. Growing up, pumpkin pie was my favorite. No one’s tasted as good as Grandma’s. These cookies don’t taste like Grandma’s pumpkin pie either, but they are sweet and delicious!
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon backing soda
1 1/2 cups packed light brown sugar
1/2 cups dairy-free butter
1/4 cup silken tofu, lightly beaten
1 teaspoon vanilla
1/2 cup solid-pack pumpkin
2 cups old-fashioned oats
1 cup dried cranberries (or raisins) (optional)
Step 1: Preheat oven to 350°F. Line cookie sheets with parchment paper.
Step 2: Sift flour, cinnamon, salt, nutmeg and baking soda into medium bowl. Beat brown sugar and butter in large bowl with an electric mixer at medium speed about 5 minutes or until light and fluffy.
Step 3: Add tofu, beat until well blended. Beat in vanilla. Add Pumpkin; beat at low-speed until blended. Beat in flour mixture just until blended. Add oats; mix well. Stir in cranberries, if desired. Drop dough by rounded tablespoonfuls 2 inches apart onto prepared cookie sheets.
Step 4: Bake 12 minutes or until golden brown. Cool 1 minutes on cookie sheets. Remove to wire racks; cool completely.
Yields about 2 dozen cookies