Ginger Spice Pumpkin Oatmeal Cookies
Adapted from Chow
I know, I know, it’s not October! But I found a container of pumpkin in my freezer and it needed to be used and I just felt like making my pumpkin into cookies. It’s been so chilly and dreary and wintry lately and we are all just itching for spring … I love the warmth and comfort of baking in the dead of winter, when we are all grumpy and maybe a bit angry at the chill and the dreary gray that winter brings.
These cookies reminded me of a trip to my gramma’s house when I was a little girl. She would have a plateful of cookies and fresh-baked bread or rolls, probably some sliced ham or meat and cheeses laid out for us. She made hearty oatmeal cookies or shortbreads … and there was a nutty cookie I remember, too.
It’s been a couple years since she passed … but I still think of her a lot, when I use her cutting board to chop, or her pretty little bread pans to bake bread … even just the smell of bread baking reminds me of Gram. I will always love her, always have fond memories of the raspberries, the bread, the pies, the cookies, the apple trees and walnuts, the gladiolas, the butterflies.
I had four of these cookies for breakfast/lunch the day I made them … first the plain version, and then with pepitas on top, then I added golden raisins and last, candied ginger. I had to taste one of each variation I tried, and while I enjoyed them all, the last was definitely the most tasty. The candied ginger adds a bit of a bite … it’s delightful for ginger lovers, but I could see how it could get too intense for those who aren’t. Just use less in that case or leave off the candied ginger.
- 1 cup (2 sticks) butter, softened
- 1 cup brown sugar
- 1 cup white sugar
- 1 egg
- 2 teaspoons real vanilla extract
- 1 15-oz. can pumpkin or 1 3/4 cups cooked pumpkin puree
- 1 3/4 cups white whole wheat flour
- 1/4 cup flaxmeal
- 1 1/2 teaspoons cinnamon
- 1 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ginger
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground nutmeg
- 2 cups oatmeal
- Optional stir-ins: 1 1/2 cups golden raisins and/or 1 cup chopped candied ginger (recipe here)
- About 1 cup of roasted, salted pepitas
- Preheat the oven to 350 F. Line 2 cookie sheets with silicon baking mats or spray with cooking spray.
- In a large mixing bowl, cream together the butter with the sugars. Stir in the egg, vanilla and pumpkin until everything is well mixed and smooth.
- Add the flour, flaxmeal, cinnamon, baking powder, salt & remaining spices and stir to mix well. Stir in the oats and stir-ins (if using).
- Drop tablespoons-full of the batter onto the prepared cookie sheets, leaving about 1 - 2 inches between cookies. Top each cookie with a few pepitas, pressing them gently into the cookie batter.
- Bake at 350 F. for 20 - 24 minutes or until golden brown on the edges.
- Remove from oven and let sit for about 3 minutes, then move to a cooling rack.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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