Sometimes, weeks just don’t go as planned, this I know. And while I don’t mind the unexpected, sometimes too much of it in one week is just that…too much.
A weekend getaway, with my oldest boy, to Colorado felt like a good (albeit quite cold) reset. Coming home I felt centered again and ready to tackle another full week.
Yesterday, the boys and I found ourselves with nothing on the calendar after school. No activities. This is a bit of a rarity and felt like it should be celebrated and savored. The colors on the trees are really coming in, so with camera and snacks in hand we headed to a local park to toss around the football, walk some trails and find a few autumn treasures.
These hearty cookies, are the perfect snack for a fall afternoon spent walking trails or raking (and jumping) piles of leaves.
Pumpkin Trail Mix Cookies
adapted from The Vegetarian Family Cookbook
2 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup granulated or maple sugar
2 tablespoons ground flaxseeds (optional)
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup chocolate chips
1/2 cup sunflower seeds
1/2 cup unsweetened shredded coconut
1 1/2 cup pumpkin puree
2 tablespoons melted butter
1 teaspoon vanilla
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a large mixing bowl combine flour, baking powder, baking soda, sugar, flaxseeds, cinnamon, salt, chocolate chips, sunflower seeds and coconut. In a separate bowl combine the wet ingredients; pumpkin, melted butter and vanilla.
Stir together the wet and dry ingredients. The batter will be slightly stiff. Add more pumpkin puree if needed.
Drop tablespoons of batter onto the parchment lined baking sheet and bake for 10-14 minutes. Place on cooling rack when done baking and store in an airtight container.
To read more from Alison, visit thishomemadelife.com