#Recipe #Pumpkin Patch Cookies

Following up on my previous post with three delicious ways to use this season’s favourite, the pumpkin, here a couple of other recipes in the form of the humble “cookie”. Snickerdoodles are everyone’s favourite. The addition of pumpkin elevates them to another level of seasonal Fall goodness.  Autumn in a cookie! With the oatmeal cookies you a a much more rustic baked treat. These are a handful (literally!) and you’ll be all the better for it! The combination of soft-baked oats, pumpkin and Autumnal spices just begs for a tall glass of milk!

The recipes are ideal for baking with the little ones, however as always leave the oven work to the grown-ups. Get them rolling, scooping, drizzling and in no time at all you’ll have some very happy little tummies.

I hope you have fun baking and wish you and your families a very happy Halloween full of spooky, fun-filled goodness!

Snickerdoodle Cookies

Pumpkin Snickerdoodles

Cookie Dough

Makes 36

  • 3 1/4 cups All-purpose flour
  • 3 1/2 tsp cornstarch
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground mixed spice
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 cup salted butter, softened to room temperature
  • 1 large egg yolk
  • 3/4 cup canned pumpkin puree (make sure it’s 100%)
  • 1 tsp vanilla extract

Sugar Crust Coating

  • 1/4 cup fine (caster) sugar
  • 1 1/2 tsp ground cinnamon

Method

  • In a bowl combine the flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and mixed spice. Mix until well combined
  • In the bowl of a stand mixer (with paddle attachment), cream together butter, granulated sugar and brown sugar until combined. Periodically scrape down the sides of the bowl
  • Mix in egg yolk, followed by pumpkin puree and vanilla extract.
  • On a low speed,  add in dry ingredients (I usually do it a couple of heaped tablespoons at a time) then mix until combined.
  • Remove the dough from the bowl, wrap in cling warp and chill in the refrigerator for 30- 60 minutes
  • After the chilling time, preheat your oven to 350 degrees. Line two cookie baking sheets with baking parchment
  • In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon.
  • Scoop dough out 2 tablespoons at a time and shape into a ball
  • Roll the dough ball in cinnamon sugar mixture to evenly coat then transfer to prepared cookie sheets, spacing cookies 2-inches apart.
  • Bake in preheated oven 14-16 minutes
  • Remove and leave cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely

Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies

For the cookies:

  • 2 cups all-purpose flour
  • 1 1/2 cups rolled oats
  • 1/2 cup Quick Oats
  • 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  unsalted butter, softened to room temperature
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups pumpkin purée (make sure it’s 100%)

For the glaze:

  • 1 1/2 cups powdered sugar
  • 3 tablespoons milk
  • 2 tablespoons Ice-wine syrup (optional)

Method

  1. Preheat your oven to 350°F. Line 2 cookie baking sheets with baking parchment paper
  2. In a bowl combine the flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg and mix until well combined
  3. Place the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment and beat until lightened in color and fluffy, about 10 minutes. Periodically scrape down the sides of the bowl
  4. Add the egg and vanilla and beat on medium until incorporated
  5. With the mixer on low speed, add half of the flour/oats mixture and mix until incorporated. Add half of the pumpkin puree and mix until incorporated. Repeat with the remaining flour/oats mixture and pumpkin puree
  6. Using a 1/4 cup, drop scoops per baking sheet (approximately 6-8) spacing them 2 inches apart on the prepared sheets. Reserve the remaining dough until needed
  7. Place both sheets in the oven and 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
  8. When baked remove from the oven and let the cookies cool on the baking sheets for 5 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely.
  9. Repeat with the remaining dough (you can use the same parchment paper). Leave all the cookies to cool completely before glazing

 

For the glaze:

  1. Place all of the glaze ingredients in a medium bowl and whisk until smooth
  2. Place all of the cooled cookies on the baking parchment. Drizzle the glaze over the cookies in a pattern of your liking
  3. Let the cookies sit at room temperature until the glaze has set, about 20 minutes
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