Recipe: Vegan Pumpkin Oatmeal Cookies

I like recipes that use ordinary ingredients that you happen to have on hand in your kitchen, and don't have to buy ingredients. That allows me to bake spontaneously, on the boring gray rainy day. This is one of those recipes - if you are a regular baker, you might have all of the ingredients in your cupboard right now.
This recipe is a subtle modification of a recipe I found here. I used whole wheat, changed the spices a bit, used less sugar, and made them bigger. I'm sure the recipe could be modified for even less sugar if more raisins were used.

Vegan Pumpkin Oatmeal Cookies

2 cups whole wheat flour
1 1/3 cups rolled oats
1 teaspoon baking powder
3/4 teaspoon salt
1 tsp cinnamon
1/4 teaspoon ginger
1 1/2 cups sugar
2/3 cup canola oil
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin
1 teaspoon vanilla
1 cup walnuts, finely chopped
1/2 cup raisins


Preheat oven to 350.
Mix together flour, oats, baking soda, salt and spices.
In a separate bowl, mix together sugar, oil, molasses, pumpkin and vanilla Add dry ingredients to wet in 3 batches.Fold in walnuts and raisins.
Drop by very large tablespoons onto greased cookie sheets. They don't spread very much so they can be placed only an inch apart. Flatten lightly of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 18 minutes or until done. Makes 18 extra large cookies.