I have a problem. It’s seasonal, and I know it will pass, but right now it’s rather consuming. I’m addicted to collecting pumpkin recipes.
Sounds silly, but it’s becoming an issue because I have too many recipes. Not enough time. Not nearly enough pumpkin. Is it possible to get sick of pumpkin flavored food? I don’t know, but I’m about to find out.
So far I’ve only made two recipes. The first is an insanely delicious pumpkin cream cheese muffin. I added chocolate chips for my chocoholics and they went fast. I had to stop my husband from eating the last one so I could pack it for Bunky’s snack. The recipe called for only half a can, so what to do with the other half?
Well. First, a fun pumpkin fact: An open can of pumpkin puree can last up to 5 days in the fridge if covered with plastic wrap. Awesome.
So I needed to find another half can recipe. Not a problem. I made these vegan pumpkin pancakes using my own flour blend. No xanthan gum, though, and maybe that’s why they fell apart a bit, but no one in my family seemed to notice or care. Including Little Guy. Everyone devoured them. Even the leftovers. Almost unheard of at my house.
Next is a big goal, roasting my own pumpkin – I can do it! I know I can, especially after reading this confidence boosting post along with a yummy looking recipe for pumpkin butter. Or maybe I’ll make pumpkin fudge… so many choices…
As much as I love the idea of using real pumpkin, I’m no snob to a good can of puree. I mean, really, how much free time do you think I have? Not much, my friend, not much. So canned pumpkin is cool with me. And healthy too, so take that, all you canned pumpkin haters. Okay, I’m losing focus here.
I have MANY more pumpkin inspired recipes to make. Check them out here:
Now for MY recipe. Or rather, my cousin’s. Yup, that’s right. Peeps is back with a delicious and warm fall cookie. Don’t forget to check out her gorgeous Etsy shop. Hand crafted bibs, bags, and more, oh my!
Pumpkin Chai Oatmeal Cookie
1 c butter, unsalted, softened
1 c dark brown sugar
1/2 c sugar (I used raw sugar)
1 c (heaping) pumpkin puree
1 vanilla bean + 1 tsp vanilla extract or 1 tsp vanilla bean paste*
1 c GF flour mix (mine is white rice, sorghum, oat, tapioca flours and xanthum gum)**
2/3 c almond meal
1 tsp baking soda
1 TBSP cinnamon
1/2 tsp ginger
1/2 tsp fresh ground cardamom (use more if already ground)
1/2 tsp fresh grated nutmeg
1/2 tsp salt
3 c GF oats
1 c dried cranberries
1 c nuts (walnuts)
** Add 1 1/4 teaspoons of xanthan gum if your mix does not include it
1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
2. Beat butter and sugars until fluffy. Add egg, mix. Add pumpkin puree and vanilla, beat until combined. Then add dry ingredients through salt and mix until combined. Stir in oats, cranberries and nuts and mix until just combined.
3. Using a small ice cream scoop, place dough on parchment paper lined cookie sheet. For flatter cookies, press down on dough mound slightly with back of scoop. Bake at 350 for approximately 10 minutes until brown around edges. Center will still be soft. If you want a completely crunchy cookie, flatten cookie more and bake a few minutes longer.
When served fresh out of the oven, these cookies are soft, warm and spicy. Perfect on a crisp fall day. Cooled on a wire rack they firm up a bit, but remain chewy in the center.
Recommended tweaks: If you’re not as much of a spice fan as me, use a bit less. If you like them I’d also add some crystallized ginger for added warmth, or maybe some chili powder… mmmm… For a more decadent cookie you can also mix in white chocolate or dark chocolate chips.
* I used one of my vanilla beans that’s been soaking in vodka so it just oozes out a lovely paste, but regular vanilla extract, or even rum would work too.
Enjoy! I certainly am loving them.
Now I have to get back to baking. Bunky asked me for donuts today, so I think that’s next on my pumpkin queue…