Fall is in full swing in Ontario, which means bright and beautiful colored leaves. I should probably take a picture so y'all can really understand my favorite part of colder weather. The other thing I love about fall is all the fruits and veggies that become a staple on our dinner table, and we all know I have a not so secret love affair with pumpkin!
Do you know how many batches of pumpkin cupcakes I've made in the last two months? I've made three batches, which is 72 cupcakes! Crazy right? Needless to say I felt the need to go outside of the box when I was left with extra pumpkin purée. Last year I experimented with pumpkin pancakes, and they are the epitome of a fall breakfast food. They are full of flavor, heavier than traditional pancakes so they're filling, and the spiciness is warm and reflection of fall. However, that is not what I wanted to do, I wanted to bring y'all something new :) I've been seeing a lot of pumpkin cookies popping up all over Facebook and Pinterest, but I hadn't seen one that really peaked my interest. That is until last night, thank you insomnia lol finally a plus side!!
Spiced Pumpkin Oatmeal Cookies
Ingredients
Cookie:
2C flour
1 1/3C rolled oats (not quick!)
1 1/4tsp baking powder
1 1/2tsp cinnamon
1tsp ginger
1tsp salt
1/2tsp nutmeg
1/2tsp allspice, heaping
1C butter, room temperature
1C packed dark brown sugar
1C sugar
1 large egg, room temperature
1tsp vanilla
1 3/4C pumpkin purée
Icing:
1 1/2C icing sugar
3Tbs + 1tsp milk
2Tbs maple syrup
1) Preheat oven to 350F, arrange oven racks so it's split into thirds. Line baking sheets with parchment paper, set aside.
2) Whisk flour, oats, baking powder, cinnamon, ginger, salt, nutmeg, and allspice in a medium bowl to aerate and break up any lumps; set aside.
3) Place the butter and sugars in the bowl of a stand mixer, fit with a paddle attachment and beat on medium speed until light and fluffy, about five minutes.
4) Add the egg and vanilla, beating until fully incorporated about thirty seconds.
5) On low speed, add half of the flour mixture and mix well. Add 1/2 the pumpkin purée and mix until just incorporated. Repeat with the remain in flour and pumpkin.
6) Drop 8 dough rounds per baking sheet 2" apart on prepared sheets. Put remaining dough in the refrigerator.
7) Bake for 12 minutes, rotate the pans from top to bottom and front to back until the cookies are golden brown on the bottom and sides, about 12 more minutes.
8) Cool on baking sheets for three minutes then transfer to a wire rack to cool. Let baking sheets cool to room temperature before repeating with remaining cookie dough. Set cookies on parchment paper once cooled.
9) Place all the glaze ingredients into a medium bowl and whisk until evenly combined.
Over the next few days I will be making some of my favorite cookies, so my posts will be shorter and random while recreating tried and true recipes. I'll even be making a must have snack for Nathan ;)
I forgot to mention Nathan is coming to Canada this weekend!!!!!!!!!! Can you tell I'm excited lol, I cannot wait to see him and be in his arms. We have a jam packed couple of days, typical dinner/lunch with the grandparents. Then on Sunday I am being baptized :) and I am very excited for all the important people in my life to be sharing that day with me, after we will all be heading out to one of my favorite restaurants, The Bungalow. Ooooohhhh I am going to do a foodie review =) Then we're hoping to spend some time with my mom and her husband before we jet off Monday back to my home in Texas! I am a happy girl right now and nothing will take that away from me ;) Until next time....
Stay sweet,
Jennifer xoxoxo
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