Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies
Pumpkin Oatmeal Cookies

Today is Halloween in Connecticut and thanks to glorious fall weather, the connecticut countryside is a gorgeous panorama of glowing fall colors. Yesterday I only left my computer to do a few errands about town, but the day was so sunny and glowing with sunshine-spattered foliage everywhere that I couldn’t resist driving around in Easton, a nearby country town with acres of farmland and wooded forests.

When I finally returned home, Giada was on TV making cookies. As usual her kitchen outfit was extremely décolleté which always embarrases me so much that I can’t keep watching. Consequently, I had to finish writing down the recipe from memory. If anything is missing, it did not affect these pumpkin oatmeal cookies which are surprisingly chewy, chock full of raisins, and crispy on the edges – exactly the way I love an oatmeal cookie to be.

Give these away to trick or treaters that know you and whose parents are standing by. The parents might want a few too.

Ingredients:

1 cup all-purpose flour

2/3 cup oatmeal (I used Old Wessex brand Irish style)

1 tsp cinnamon

1/4 tsp all spice

1/2 tsp salt

1/2 tsp baking soda

1/2 cup pumpkin puree (I used organic pumpkin from Trader Joe)

3/4 cup sugar (a few extra tbsps to sprinkle on top)

1 Tbsp maple syrup

1/3 cup vegetable oil

1 tsp vanilla

1/2 cup raisins

Directions:  Heat oven to 350° Fahrenheit. Line two cookie sheets with parchment paper.

In a medium mixing bowl place all the dry ingredients and whisk them together until well mixed.

 

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In a large bowl whisk together the pumpkin puree, sugar, maple syrup, vegetable oil, and vanilla. When all ingredients are well blended, stir in the raisins.

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Add the dry ingredients in two batches to insure that the flour mixture incorporates well into the liquid mixture.

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When the cookie dough is well blended it is ready to place on the cookie sheets. I use a small ice cream scoop (I tried to find an affordable one and did find one at Home Goods for less, but still not cheap!!).  The scoop makes all the cookies look so uniform, or uniform for me who has the steady hand of a ninety year old man. I admit to feeling like a food network star when my cookies all look the same size. Of course they probably have an army of gremlins whose only job is to rescoop the cookies until they are fabulously perfect, while I only have my cats, Crumpet and Muffin, who want to round out the cookies with their noses, but I won’t let them. The funny thing is that these cookies, once baked, spread out into odd shapes, but still look and taste perfectly scrumptious.

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Sprinkle the tops of the cookies with sugar (Giada used raw sugar, but I didn’t have any and used regular white sugar.) I might mix the sugar with cinnamon next time just because cinnamon sugar looks prettier.

Bake the cookies in a 350° oven for 17 to 20 minutes. They should be brown around the edges and firm on top, but don’t overbake or they won’t be chewy and moist. I baked my first batch for 17 minutes and they came out perfect. I baked the second batch for 15 minutes and I thought they were not as brown and crisp around the edges, so I think that 17 minutes is just right.

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Here is how they turned out.

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Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies

Ingredients

  • Give these away to trick or treaters that know you and whose parents are standing by. The parents might want a few too.
  • Ingredients:
  • 1 cup all-purpose flour
  • 2/3 cup oatmeal (I used Old Wessex brand Irish style)
  • 1 tsp cinnamon
  • 1/4 tsp all spice
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup pumpkin puree (I used organic pumpkin from Trader Joe)
  • 3/4 cup sugar (a few extra tbsps to sprinkle on top)
  • 1 Tbsp maple syrup
  • 1/3 cup vegetable oil
  • 1 tsp vanilla
  • 1/2 cup raisins

Instructions

  1. Directions: Heat oven to 350° Fahrenheit. Line two cookie sheets with parchment paper.
  2. In a medium mixing bowl place all the dry ingredients and whisk them together until well mixed.
  3. In a large bowl whisk together the pumpkin puree, sugar, maple syrup, vegetable oil, and vanilla. When all ingredients are well blended, stir in the raisins.
  4. Add the dry ingredients in two batches to insure that the flour mixture incorporates well into the liquid mixture.
  5. When the cookie dough is well blended it is ready to place on the cookie sheets. I use a small ice cream scoop (I tried to find an affordable one and did find one at at Home Goods for less, but still not cheap!!). The scoop makes all the cookie so uniform, or uniform for me who has the steady hand of a ninety year old man. I admit to feeling like a food network star when my cookies all look the same size. Of course they probably have an army of gremlins whose only job is to rescoop the cookies until they are fabulously perfect, while I only have my cats, Crumpet and Muffin, who want to round out the cookies with their noses, but I won't let them. The funny thing is that these cookies, once baked, spread out into odd shapes, but still look and taste perfectly scrumptious.
  6. Sprinkle the tops of the cookies with sugar (Giada used raw sugar, but I didn't have any and used regular white sugar.) I might mix the sugar with cinnamon next time just because cinnamon sugar looks prettier.
  7. Bake the cookies in a 350° oven for 17 to 20 minutes. They should be brown around the edges and firm on top, but don't overbake or they won't be chewy and moist. I baked my first batch for 17 minutes and they came out perfect. I baked the second batch for 15 minutes and I thought they were not as brown and crisp around the edges, so I think that 17 minutes is perfect.
http://www.theinfinitekitchen.com/pumpkin-oatmeal-cookies/

 

 

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