And just like that, it’s Autumn! Here in the northern Rockies, it’s like someone just flipped a switch and said, “OK, change of seasons”! I do love the beautiful fall colours and the crispness in the air, and the irresistible aroma of apples, pumpkin, and wonderful fall spices in my kitchen. These Pumpkin Oatmeal Cookies are a crispy-exterior-chewy-in-the-middle kind of cookie with a perfect blend of pumpkin, cinnamon, nutmeg and cloves-a delicious way to begin your fall baking. I topped these cookies with a store-bought caramel sauce (yep, I totally cheated, and yes, it has regular white sugar in it! Gasp!), then sprinkled the caramel with a pinch of medium-grain salt, but you can absolutely leave it off if you prefer a less-sweet cookie, and they’ll still be sooo yummy. I hope you’ll try these little gems and fill your home with the warm and homey scents of the season.
- 1/2 cup unsalted butter, melted
- 2/3 cup maple sugar
- 1/4 cup molasses
- 1/2 cup pure pumpkin
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon cloves
- 1/4 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 1 cup quick oats
- 1 cup, plus 2 tablespoons all-purpose flour
- 3/4 cup caramel sauce (I used King’s Cupboard brand)
- Medium grain salt for sprinkling (Fleur de Sel is good)
- In a medium bowl, combine flour, oats, cinnamon, nutmeg, salt, baking powder, and baking soda. Set aside.
- In a large mixing bowl, beat butter with maple sugar. Add pumpkin and mix until completely combined. Add dry ingredients, mixing until thoroughly combined.
- Scoop out a generous tablespoon of dough and lightly roll into a ball. Place dough balls onto a parchment paper or silicone sheet-lined cookie sheet, about 2” apart.
- Bake for 14-16 minutes. Remove from oven and, using a pancake spatula, flatten each cookie slightly (so the caramel sauce doesn’t slide off). Cool completely on a wire rack.
- For the drizzle, spoon caramel sauce into a microwaveable container and microwave for 15-25 seconds on high power. Pour sauce into a plastic squeeze bottle and squeeze a little onto the top of each cookie, spreading almost to the edge or just spoon about 1-1 1/2 teaspoons of caramel sauce on top of each cookie. When caramel has cooled completely, sprinkle with salt.
Dough will be stiff, but sticky.