Zutaten für Nutty Pumpkin Oaties
- 1 cup walnuts
- 1 cup (2 sticks) unsalted butter, softened
- Brown Sugar
- Granulated Sugar
- Canned Pumpkin
- 1 teaspoon vanilla extract
- 1 large egg
- 3 cups rolled oats
- Dried Cranberries
- Ground Flax Seeds
- White Flour
- Whole Wheat Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Cinnamon
- Nutmeg
- Ginger
- Allspice
- Clove
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Zubereitung von Nutty Pumpkin Oaties
- Preheat oven to 250°F (120°C). Spread 1 cup of walnuts on a parchment-lined baking sheet.
- Bake walnuts for 15-20 minutes, or until fragrant and lightly toasted. Remove from oven and set aside to cool completely.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup packed light brown sugar and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 (15 ounce) can pumpkin puree, 1 teaspoon vanilla extract, and 1 large egg until well combined.
- In a separate bowl, combine 3 cups rolled oats, ½ cup dried cranberries, and 2 tablespoons ground flaxseed. Gently stir into the wet ingredients just until combined.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the toasted walnuts.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
166 g
Sugar
1122g
Fat
255g
Carbs
191g