Ah, beating Michigan State. It’s a time honored tradition at Michigan that for reasons we need not discuss had been on hiatus since 2007. But now the natural order has been restored and Michigan has 900 wins all time. Why not celebrate with some delicious cookies?
As Halloween gets ever closer pumpkin flavored foods are saturating the market, and I’m perfectly fine with that. I had never really cooked much with pumpkin before this year and anything I did make I just used the canned stuff. I bought two small ones at Meijer and used them for these cookies, a pumpkin curry, oatmeal, and the molasses farm bread. This recipe is super simple, and you get a decent arm workout scooping out the pumpkin seeds.
First order of business to to crack open that pumpkin,
scoop out all the seeds,
and roast it to pumpkin-y perfection. In this case that means 350° for 45-60 minutes (mine took 50) until tender (test with a fork). You will also want to pour about 1/4 inch of water into the pan before baking.
Let it cool and then scoop (I’m getting a lot of use out of that word) the insides and toss the skin. That reminds me of one of my favorite moments from the timeless classic, Yogi Bear and the Magical Flight of the Spruce Goose, a movie which I watched more times than healthy as a child. And now that I know it’s on youtube, I’m 100% sure I will be watching it this weekend.
In a bowl mix together the flour, sugar, nutmeg, baking soda, and cinnamon. Add the butter in slices and mix together until it is combined or in relatively small pieces.
Separately whisk together an egg and the pumpkin puree. Add that along with the oats to your dry ingredients/butter. If you’d like add some chocolate chips too. I didn’t have any handy when I made this recipe, but I imagine they would only add to the deliciousness factor.
When everything is mixed together scoop out (had to use it just one more time) onto a parchment lined baking sheet.
The recipe should make close to 40 small cookies, so you’ll need two baking sheets. Bake for 12 minutes and then cool.
Let them cool a bit on the baking sheet before transferring to a cooling rack. These keep well in the fridge or freezer…if you don’t eat them all.
Recipe adapted from Foodie with Family.
Pumpkin Oatmeal Cookies
- 1 1/4 cups AP flour
- 1/4 cup whole wheat flour
- 1 cup sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (freshly grated if possible)
- 1 teaspoon baking soda
- 1 egg
- 3/4 cup butter (1.5 sticks…yeah)
- 1 cup pumpkin puree/canned pumpkin
- 1 3/4 cups quick oats
- 1 cup chocolate chips (optional)
For roasting the pumpkin: Slice pumpkin in half and take out seeds. Place face down in baking dish and cover with 1/4 inch water. Bake 45-60 minutes at 350°, until tender.
In a bowl combine flour, sugar, cinnamon, nutmeg, and baking soda. Work in butter until well combined.
Separately mix together pumpkin and egg, and add to dry ingredients along with oats. Mix until all combined, and spoon onto baking sheet. Bake for 12 minutes at 375°.