Tag Archives: Oatmeal Cookies

Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies Print

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.

Ingredients

    For the Cookie
  • 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
  • For the Drizzle/Topping
  • 3/4 cup caramel sauce (I used King’s Cupboard brand)
  • Medium grain salt for sprinkling (Fleur de Sel is good)

Directions

Preheat oven to 350ºF

  1. In a medium bowl, combine flour, oats, cinnamon, nutmeg, salt, baking powder, and baking soda. Set aside.
  2. In a large mixing bowl, beat butter with maple sugar. Add pumpkin and mix until completely combined. Add dry ingredients, mixing until thoroughly combined.
  3. Dough will be stiff, but sticky.

  4. 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.
  5. 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.
  6. 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.
Yields: 24-26 cookies

Adapted from: Shugary Sweets

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