Curb your sweet tooth immediately with these no-bake pumpkin cookies.
1/4 cup Food Club® pumpkin puree
1/3 cup Food Club® butter
2 tbsp. Food Club® milk
1/2 cup Food Club® sugar
2 cup Food Club® instant oats
1/3 tsp. pumpkin spice
Pinch of salt
1/4 tsp. vanilla extract
Line the counter or a baking sheet with parchment or tin foil.
In a medium sauce pan, add pumpkin, butter, milk and sugar and bring to a simmer. Let simmer for 2 minutes and remove from heat. Add oats, spices and vanilla and mix.
Scoop cookie-sized dollops onto the parchment paper and let set for 15 minutes. Enjoy!
Don’t miss out on the classic dessert of the season. Make this easy pumpkin bread any day of the week and eat it on its own or make into a luxurious french toast.
1 (15 oz.) can Food Club® pumpkin puree
4 Food Club® eggs
1 cup Food Club® vegetable oil
2/3 cup water
3 cups Food Club® white sugar
3 1/2 cups Food Club® flour
2 tsp. Food Club® baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1/4 tsp. ground ginger
Heat oven to 350 degrees and grease loaf pan well.
In a large mixing bowl, mix the pumpkin puree, eggs, vegetable oil, water, and sugar. Mix until all ingredients are incorporated. In a separate medium mixing bowl, add the flour, baking soda and all seasonings. Add the dry ingredients mix to the wet ingredients in 3 parts. Mix well and evenly distribute into 2 loaf pans.
Bake for 45-50 minutes and serve.