From pumpkin spice lattes at Starbucks to pumpkin pie and pumpkin soup, tis the season to enjoy this lovely orange fruit! Here is a recipe from www.chow.com I tried last week and was a big hit with friends and family. It was so popular that my friends at Mosaik Homes didn’t get to experience it as planned ! I changed it up a little and added my own touch and in honour of the American Thanksgiving and the Holiday season, it is my pleasure to share it with you. I hope you enjoy and would love to hear your input and recommendations on how to make this even yummier!
Ingredients (for the cookies)
- 2 cups all-purpose flour
- 1 1/3 cups rolled oats
- 1 1/4 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 teaspoon fine salt
- 1/2 teaspoon ground nutmeg
- 2 sticks unsalted butter
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups pumpkin purée (don’t use pumpkin filling)
- 1 cup chopped pecans
Ingredients (for the glaze)
- 1 1/2 cups powdered sugar, sifted
- 3 tablespoons plus 1 teaspoon milk. You can add more as needed
- 2 tablespoons maple syrup
For the cookies
- Heat the oven to 350°F Line 2 baking sheets with parchment paper.
- Whisk the flour, oats, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl. Make sure there are no lumps.
- Place the butter and sugars in a stand mixer (use a paddle attachment) and beat on medium speed for about 5 minutes until it’s lightened in color and fluffy. Put the mixture in a separate bowl.
- Add the egg and vanilla, return the mixer to medium speed, and beat for about 30 seconds. Stop the mixer and scrape down the paddle and the sides of the bowl.
- Set the mixer on low speed, add half of the flour mixture and mix just till incorporated. Add half of the pumpkin and mix until just incorporated. Repeat with the rest of the mixture.
- Add the pecans and any other dry nut or fruit you prefer.
- Drop 8 dough rounds per baking sheet by the scant 1/4 cup, set them about 2 inches apart on the prepared sheets.
- Put both sheets in the oven and bake for 12 minutes. Rotate the pans from top to bottom and front to back and continue baking for another 12 mins until the cookies are golden brown on the bottom and around the edges
- Remove the cookies and let them cool.
For the Glaze
- Place ingredients in a bowl and whisk until evenly combined. If the glaze is too thick to drizzle, add some a 1/2 teaspoon of milk to it (or as needed)
- Dip a fork in the glaze and decorate the cookies
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