Pumpkin Oatmeal Cookies

Look out, world. It's officially pumpkin season! White girls across America are rejoicing, and I'm not all that ashamed to say that I'm one of them.

Admittedly, I think the pumpkin spice market of processed goods has gotten a little out of control, but that doesn't stop me from adding some baking spices to my coffee grounds in the morning, or sampling every new pumpkin beer I come across. And of course, I do love a tasty baked good from time to time at all times.

Cookies for breakfast!

Since it's finally September, I have succumbed to the hot blooded, cinnamon and nutmeg fueled monster that resides deep in my soul, and I've allowed my pumpkin baking urges to take over. I typically try to hold off through August, so as to not rush the end summer. It takes long enough for summer to arrive in Upstate New York as is, there's no need to usher it out the door. But let's be honest, once Labor Day hits, all bets are off.

These pumpkin cookies hit all the right spots. I love hearty oatmeal cookies. Not only are they sweet and indulging, but the added whole grains from the oats makes them more filling, and therefore prevents me from eating the whole batch in one sitting. These cookies in particular, are not only loaded with oats, walnuts, and raisins but as a glorious bonus are filled robust pumpkin, and the added warmth of every baking spice in my kitchen. It also should be noted that the extra spices really make the juicy fruitiness of the raisins pop in your mouth, and it's fantastic.

All the spices!

I found the original recipe here, with the help of a good Pinterest search. I'm quite certain that the original recipe would be delicious as is, but my clove and ginger laced alter ego just cannot be confined to only one spice in a pumpkin recipe. In addition to the extras spices, I also added extra oats, walnuts, and raisins, because I just really love a chunky oatmeal cookie. The following ingredient list includes my adaptations (bolded), but seriously, don't limit yourselves. As far as flavoring your autumnal baked goods goes, let your pumpkin freak flag fly. :-)

Ingredients

Preparation

  1. Preheat oven to 350°F. Line baking sheets with parchment paper.
  2. In a medium bowl, sift together flour, baking soda, salt, and ground spices. Whisk in oats to combine.
  3. In a large bowl (or your trusty mixer), beat butter until light and fluffy. Add sugars, one at a time, and beat until smooth (and extra fluffy).
  4. Add egg, vanilla, amaretto, and pumpkin, and continue to beat until well combined and creamy.
  5. Slowly add the dry ingredients, beating after each addition. Mix until combined.
  6. Stir in walnuts and raisins.
  7. Drop onto prepared cookie sheets using teaspoons or a cookie scoop.
  8. Bake 14 minutes (shorter for softer/smaller cookies. I only baked mine 12 minutes, as I made smaller cookies and I like them softer). Rotate the pans halfway through to ensure even baking.
  9. Remove from oven and allow to cool on the pan for 2-3 minutes before transferring to wire racks to cool completely.

The original recipe says it yields about 4 dozen cookies, but since I made smaller cookies, I got about 7-8 dozen cookies from 1 batch. They are absolutely delicious on their own, of course, but I highly recommend pairing them with coffee or a nice spicy chai latte. And if you happen to have any pumpkin beer laying around…. Go and have yourselves a good time. ;-)

my assistant for the afternoon