Spiced Oatmeal and Pumpkin Cookie

madnad

Things have still been a little chaotic here at Chez Mutherfudger’s, so I totally dropped the ball on promoting Squash Appreciation Month. Throughout October, I will bring you a mixture of some sweet as well as savoury pumpkin or squash recipes. I did this a couple of years ago, so there are already plenty of squash/pumpkin recipes on the site if you want to try something different.

These cookies are great for an autumnal day with a big mug of coffee or tea. They are hearty, and packed with oats. The sweet glaze and unmistakable hint of pumpkin spice makes for an all round comforting experience. This recipe has oats and pumpkin, both great ingredients for a balanced diet, but if you are concerned about the sugar in the cookies, you could leave off the glaze, and replace the sugar with a stevia/sugar mix.

If, like me, you like ice cream all year round, then this cookie makes a great ice cream sandwich. This Cinnamon and Brown Sugar Praline Ice Cream is perfect.

Spiced Oatmeal and Pumpkin Cookies

Ingredients

Cookie

  • 300g Plain Flour
  • 3 teaspoons Pumpkin Spice Mix
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 180g Rolled Oats
  • 230g Unsalted Butter
  • 180g Caster Sugar
  • 180g Dark Brown Sugar
  • 1 Free Range Egg
  • 1 teaspoon Vanilla Extract
  • 300g Pumpkin Puree

Glaze

  • 150g Icing Sugar
  • 2 tablespoons Maple Syrup
  • 1-2 tablespoon Milk

Directions

1. Sift together the flour, spices, baking powder and salt then set to one side
2. Put the butter and sugars in a mixer and beat until lightened in colour and texture
3. Lightly beat the egg with the vanilla, then add to the butter and sugar. Mix on a medium speed until well incorporated, ensuring you scrape down the sides
4. Add a third of the dry ingredients and mix on medium speed until well blended. Then add half of the pumpkin puree
5. Add another third of flour, the remaining pumpkin, then finally the last of the flour, allowing each addition to be fully incorporated before adding the next
6. Place the dough in the fridge for 30 minutes to firm up slightly
7. Meanwhile, pre-heat the oven to 180ºC / 350ºF / Gas Mark 4, and line two baking trays
8. Once the mixture is chilled, scoop tablespoon sized dollops about 5cm apart placing the remaining dough back in the fridge. Squash down a little with dampened fingers, and bake for 14-15 minutes or until the edges start to brown
9. Allow to cool on the tray for a few minutes until they firm up before transferring to a rack to fully cool. Meanwhile, place the second tray in the oven
10. Repeat the process until all the dough is baked. Once all the cookies are fully cooled, prepare the glaze
11. Mix the icing sugar with the maple syrup and add just enough milk until you have a thick, but pourable consistency. Drizzle from the spoon over the top of the cookies, and leave until the glaze is set

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