Spiced Pumpkin Oatmeal Cookies Recipes

SPICED PUMPKIN-RAISIN COOKIES

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
• In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.
• For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.
• Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.

SPICED PUMPKIN-OATMEAL COOKIES

Steps:

• Heat the oven to 350°F and arrange the racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside.
• Whisk the flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg in a medium bowl to aerate and break up any lumps; set aside.
• Place the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until lightened in color and fluffy, about 5 minutes. Stop the mixer and scrape down the paddle and the sides of the bowl with a rubber spatula.
• Add the egg and vanilla, return the mixer to medium speed, and beat until incorporated, about 30 seconds. Stop the mixer and scrape down the paddle and the sides of the bowl.
• With the mixer on low speed, add half of the reserved flour mixture and mix until just incorporated. Add half of the pumpkin and mix until just incorporated. Repeat with the remaining flour mixture and pumpkin.
• Drop 8 dough rounds per baking sheet by the scant 1/4 cup, staggering them 2 inches apart on the prepared sheets. Place the remaining dough in the refrigerator.
• Place both sheets in the oven and bake for 12 minutes. Rotate the pans from top to bottom and front to back and continue baking until the cookies are golden brown on the bottom and around the edges, about 12 minutes more.
• Place the baking sheets on wire racks and let the cookies cool on the sheets for 3 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely. Let the baking sheets cool to room temperature and then repeat with the remaining dough (you can use the same parchment paper). When all of the cookies are baked, set the pieces of parchment paper aside.
• Place all of the ingredients in a medium bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick to drizzle.).
• Place all of the cooled cookies on the reserved parchment sheets. Dip a fork into the glaze and drizzle it over the cookies in a zigzag pattern. Let the cookies sit at room temperature until the glaze has set, about 20 minutes.

PUMPKIN SPICE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease a baking sheet, or line it with parchment paper or a silicone mat.
• In a large bowl with a hand mixer or in the bowl of a stand mixer affixed with the paddle attachment, beat the butter and sugars on medium speed until well-blended, about one minute. Add the egg and beat until incorporated. Add the pumpkin puree and vanilla extract. Mixture may appear slightly curdled, but don't worry! It's all good. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. With the mixer on slow speed, add the dry ingredients to the wet, and mix just until blended. Add the oats and mix just until incorporated - overmixing will lead to a tough cookie. Nobody likes tough cookies.
• Scoop onto cookie sheet in three-tablespoon mounds (I use a 50 mm cookie scoop). Place about two inches apart.
• Bake at 350 degrees for 10 - 12 minutes, until set and beginning to turn golden.
• Let sit for 5 minutes then transfer to a cookie sheet to cool completely. They keep well at room temperature in an airtight container for 3 - 4 days, or freeze in a zipper bag for 1 - 2 months.

SPICED PUMPKIN OATMEAL

Steps:

• In a large saucepan over low heat, toast allspice, nutmeg, cinnamon and ginger, stirring occasionally until fragrant, about 2 minutes. Stir in brown sugar, then add pumpkin and stir to combine. Add milk or water, raise heat and bring mixture to a simmer. Stir in oats, and simmer over medium heat until tender but not mushy, about 25 to 30 minutes. Stir in salt.
• Serve with applesauce, apple and syrup if desired.