No Bake Chocolate Pumpkin Granola Espresso Cookies
By: Amy Jeanroy
Published: October 27, 2014

No bake desserts are a fun way to serve something sweet that won't take much effort. You can keep these recipes on hand for those last minute gifts, and the forgotten school party. Don't worry, you are serving up a cookie made with healthier ingredients. We recommend leaving out the espresso if you are sending these to school with the kids however. 
These no bake cookies are a life saver when you just need a tasty dessert in a hurry. Unlike the traditional no bake cookie, this recipe has a decadent taste due to the   pumpkin,  chocolate, and  granola . There is also a hint of espresso. It's such a delicious treat. 
No Bake Chocolate Pumpkin Granola Espresso Cookies
From Deliciously Yum

Pumpkin is a wonderful ingredient to have in the pantry. It adds fiber, nutrition, and most of all keeps baked goods moist and tender. Have you ever seen pumpkin that isn't from a can? We love those sweet cans as much as the next home cook, but there is an easy and less expensive way to have a supply of pureed pumpkin on hand all year round. Here is how to make your own pureed pumpkin from scratch: 
Pumpkins that you make into pies and other yummy things are different from the ones that you cut into jack-o-lanterns. Pie pumpkins are very small. They are extremely heavy for their small size, and their skin is tough. Buy them when they go on sale as most people don't even know they are holding a couple of pies worth of pumpkin goodness in each one. The flesh of a pie pumpkin is very thick with just a small hollow section that has seeds and membrane. Pie pumpkins are also higher in natural sugars and THAT means it's also packed with flavor. Here is how to go from pie pumpkin to pumpkin puree: 
How to Make Your Own Pumpkin Puree
From The Farming Wife
Wash your pumpkin and remove the stem by breaking it off.
Split the pumpkin in half
Scoop out the seeds and membrane (there will be very little)
Place pumpkin halves face down in a 9X13 cake pan
Add enough water to be about 1/2 an inch deep to the pan. This keeps the pumpkin flesh from drying out.
Bake pumpkin at 350 degrees until the pumpkin can be pierced easily with a fork. This should take about