I whipped up these cookies to bring with us on our recent vacation over in San Diego. As I often try and do, I replaced the all purpose flour with white whole wheat flour, replaced some of the butter with Greek yogurt and added in some oatmeal from an extra whole grain kick.
They were fantastic. I kept them in the fridge in San Diego, mainly because leaving anything out seemed to result in the kitchen becoming a bit too popular with ants (I guess that’s a beach life thing?) and I have to say I really enjoyed them cold. I’m sure they’d be great kept out, but the cold thing worked for me.
This is one of the many pumpkin recipes that I think needs to stay in rotation all year long, not just in the fall.