We are officially into pumpkin season. Pumpkin is a wonderful ingredient that is often forgotten until the weather changes and autumn is upon us. Canned pumpkin is wonderful and so easy to use.
This recipe for pumpkin oatmeal cookies will make you house smell wonderful and your family thank you. Served warm or cool, these pumpkin oatmeal cookies are bound to please.
- 2 cups all-purpose flour
- 1 1/3 cups rolled oats (not instant)
- 1 1/4 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon fine salt
- 1/2 teaspoon ground nutmeg
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin purée (not pie filling; about 1 3/4 cups)
- 1 1/2 cups powdered sugar, sifted
- 3 tablespoons plus 1 teaspoon whole milk, plus more as needed
- 2 tablespoons maple syrup
- Heat the oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
- Whisk the flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg in a medium bowl – 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 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 scant 1/4 cup rounds of dough on the prepared cookie sheets. Place the remaining dough in the refrigerator.
- 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.
I used to love these jam filled shortbread cookies as a kid. I almost forgot about them. The coconut adds a nice twist to these cookies. I especially like them when they are still warm from the oven. Baking these will make your house smell wonderful!
- 2 sticks unsalted butter, at room temperature
- 1/3 c sugar
- 1 tsp pure vanilla extract
- 2 c all-purpose flour
- 1/4 tsp salt
- 1/2 c coconut, toasted
- 1/4 c hazelnuts, toasted
- raspberry jam, for filling
- powdered sugar, for dusting
- Preheat oven to 350 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, on medium blend together sugar and butter until soft and light yellow, about 5 minutes. Meanwhile finely chop (either with your knife or in a food processor) the coconut and hazelnuts. Blend vanilla into butter and sugar mixture, then add salt and flour with mixer on low. Once incorporated, add coconut and hazelnuts and stir just until blended together. Remove dough onto a piece of plastic wrap, form into a disk, wrap and refrigerate for 30-45 minutes or until firm.
- On a floured surface, roll out dough to 1/8-inch thick. With a cookie cutter, cut dough into large circles. Cut out a small circle in half of the circles (preferably the best looking circles) using a smaller circle shaped cutter. Place all circles onto cookie sheets.
- Bake cookies 12-14 minutes until edges begin to brown, rotating sheets halfway through if baking more than one sheet at a time. If not, refrigerate dough between baking. Remove trays to cooling rack to let cool for a few minutes. Remove cookies from tray and place onto cooling rack to cool completely. Once completely cool spread about 1 tsp or more of raspberry jam onto the bottom circle cookies and top with doughnut shaped cookies. Dust with powdered sugar and serve.
Though I do not crave sweets of any sort, I love coconut! Coconut macaroons are a wonderful treat! Every once in a while I take the time to make this recipe. It is a very simple recipe and these coconut macaroons are a very indulgent treat. I like to dip just a portion of the coconut macaroon in chocolate and I leave half of the macaroons without any chocolate on them.
These store well and taste good even when they have been sitting for a while.
- 3/4 Cup Sugar
- 2 1/2 cups sweetened coconut
- 2 egg whites
- 1 t. vanilla
- Pinch of salt
- 1 small bag of Nestle chocolate morsels for dipping, if desired
- Mix together all ingredients.
- With wet hands, form into balls and drop on parchment covered cookie sheet. Balls will not be uniform.
- Bake 10-15 minutes at 350 degrees.
- Let cool for 5-10 minutes before removing from parchment with a spatula.
- Melt chocolate morsels as per package directions and dip cookies in melted chocolate, if desired
- Store cookies at room temperature in a covered container.