I'm not really sure how long all this pumpkin hoopla is supposed to last, but it's showing no signs of slowing down in my neck of the woods. So far this month I've made pumpkin chocolate chip cookies (twice), pumpkin pie filled donuts, pumpkin cannoli and one insanely good pumpkin sage lasagna...I could really go for a slice right about now.
That's a whole lotta pumpkin, isn't it? Now before you go making up your mind about me that I'm some sort of pumpkin-obsessed freak, it's not my fault. Hear me out: most of the time these pumpkin recipes call for something like half a cup of canned pumpkin, leaving you with another two thirds of the can to go through. What else am I to do but come up with another pumpkin recipe to use up the rest?
See? Not a pumpkin freak, just persistent in my refusal to let anything go to waste (which is an entirely different breed of freak).
These cookies were simply the result of me trying to finish up another partial can of pumpkin, and when rummaging through my pantry I dug up some oats and golden raisins that needed to be used up too. Hooray, pumpkin oatmeal cookies are happening!
In an effort to jazz them up a little, I made a simple maple icing to drizzle over the cookies. Drool.
These cookies contain very little sugar- only 1/4 cup- so feel free to add more if you like a sweeter cookie, but I prefer to keep the sweetness on the subtler side to let the flavor of the spices stand out and to balance out the sugary kick of the icing.
These cookies are dense, chewy and full of Fall flavor. And the best part is they come together in about 20 minutes start to finish! In short, they are the perfect thing to make with your leftover pumpkin that's sitting in the fridge. They're even worth running to the store for to buy more pumpkin only to use half a cup. Besides, the leftovers will give you an excuse to make more pumpkin things.
makes 1 dozen cookies
for the cookie dough:
1/2 cup pumpkin puree
1 egg
1 1/2 Tbsp. vegetable oil
1 tsp. vanilla extract
3/4 cup whole wheat flour
1 cup oats
1/4 cup brown sugar
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 cup golden raisins
for the maple icing:
1/2 cup confectioners sugar
1 Tbsp. milk
1/4 tsp. maple syrup
Instructions
1. Preheat oven to 350 degrees. Place pumpkin puree, egg vegetable oil and vanilla extract in a bowl and mix until combined. Set aside. Mix together flour, oats, brown sugar, baking powder, baking soda, salt and spices in a separate bowl. Add wet ingredients to dry ingredients, mixing with a wooden spoon until just combined. Do not overmix. Fold in golden raisins.
2. Scoop cookie dough onto a baking sheet lined with parchment paper or a silicone baking mat. Bake for 12-15 minutes. Remove from oven and transfer to wire racks to cool.
3. To make the maple icing, whisk together confectioners sugar, milk and maple syrup in a bowl. If icing is too thick, gradually add more milk 1 teaspoon at a time. If icing is too runny, gradually add more confectioners sugar until desired consistency is reached.
4. When cookies have cooled completely, drizzle cookies with icing and set aside for a few minutes to allow icing to harden.
3. To make the maple icing, whisk together confectioners sugar, milk and maple syrup in a bowl. If icing is too thick, gradually add more milk 1 teaspoon at a time. If icing is too runny, gradually add more confectioners sugar until desired consistency is reached.
4. When cookies have cooled completely, drizzle cookies with icing and set aside for a few minutes to allow icing to harden.
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