Pumpkin Spice Oatmeal Cookies

I love oatmeal cookies. And I love pumpkin. Naturally, the two should go together.

I searched around the internet for a good recipe, and though I found a few, none seemed quite like what I was looking for. So, I thought I’d experiment and see what I could come up with on my own.

I started with the basic Quaker® Oats Vanishing Oatmeal Raisin Cookie Recipe to get some basic measurements for making my dough. Then, I added some things here and there (pumpkin and spices), took out some things here and there (raisins and walnuts), and came up with a soft, light, chewy cookie with just the right amount of sweetness. The maple cinnamon glaze adds a bit of extra sweetness without being overpowering. Almost scone-like, this moist cookie is a great addition to breakfast.

Give it a try and tell me what you think!

Makes just shy of 5 dozen cookies.

1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup white granulated sugar
2 eggs, lightly beaten
1 1/2 teaspoons vanilla
1 cup pureed pumpkin (I use fresh; canned works as well, but may yield a bit drier dough)
2 cups unbleached all-purpose flour
3 1/2 cups old-fashioned or quick oats
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice

Maple Cinnamon Glaze:
1 1/2 cups powdered sugar
1/2 teaspoon ground cinnamon
4 tablespoons half and half
2 tablespoons maple syrup

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. Using an electric mixer, or by hand, cream together the butter, sugars, eggs, and vanilla in a large bowl. Add the pumpkin and combine well. Set aside.

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Hand-mixing cookies works as well as using an electric mixer… and it’s good exercise!

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Add the pumpkin to the creamed butter mixture.

3. In a separate bowl, sift together the flour, oats, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and allspice.

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These are more or less the same spices found in pumpkin pie.

3. Gradually add the flour mixture to the pumpkin mixture, and stir until well blended (you can’t see any more flour).

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I normally add half of the flour mixture, stir well, and then add the other half.

4. Using two small spoons, drop rounded balls of dough onto an ungreased cookie sheet.

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Place the cookie dough balls about two inches apart.

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These cookies will not spread as much as typical oatmeal raisin or chocolate chip cookies will. I found it helpful to flatten them a bit with the back of a spoon before baking.

5. Bake the cookies for about 10 minutes, until the bottoms are lightly golden. Remove immediately from the cookie sheet and place on a wire cooling rack to cool.

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The cookies will cool faster and more evenly on a wire cooling rack. Plus, you avoid making them soggy on the bottom.

6. To prepare the maple cinnamon glaze, whisk together the powdered sugar, cinnamon, maple syrup, and half and half.

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Be sure to sift the powdered sugar to break up any clumps before adding the syrup and half and half. Tip: Add the half and half one tablespoon at a time to avoid making the glaze too runny. If your glaze is too thick, simply add more half and half, one teaspoon at a time, until you reach the desired consistency.

7. Using a small spoon, drizzle the glaze over the cooled cookies. The glaze with solidify within a few minutes.

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The glaze adds a touch of extra sweetness to the cookies. If you prefer a less sweet cookie, simply omit the glaze.

8. Enjoy these cookies with a cup of hot apple cider for some extra coziness. Store cookies at in an air-tight container at room temperature.

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If you prefer sweeter cookies, you can add more glaze on top.

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