Since CrockTober is over, we’re moving on to ALL THINGS PUMPKIN! I saw the recipe for these and had to try it (with my own spin, of course!) These are soft, chewy, and spicy! The spice offsets the sweetness in the best way! These will be a fall staple for me from now on!
INGREDIENTS
SPICE MIX
- 2 1/2 tsps cinnamon
- 1 tsp EACH nutmeg, cloves
- 1/2 tsp allspice
DRY INGREDIENTS
- 2 1/2 cups old-fashioned rolled oats
- 1 ½ cups flour
- 1 tsp baking soda
- 1/2 tsp salt
BATTER INGREDIENTS
- 1 cup butter (softened)
- 1 cup sugar
- 3/4 cup packed light or dark brown sugar
- 1 egg yolk (only)
- 2 TBSs molasses
- 2 tsp vanilla
- 1 cup pumpkin puree
SPICED CREAM CHEESE ICING
- 4 TBS butter, softened
- 1 1/4 cup powdered sugar
- 2 oz cream cheese, softened
- 1 tsp vanilla
- 1 tsp reserved spices
- 2-4 TBS milk (more as needed)
INSTRUCTIONS
DRY OUT PUMPKIN PUREE
- …by lining a plate with paper towel, spread out the pumpkin and let it sit for at least 15 minutes while you’re putting the other stuff together. When you get to the pumpkin puree, blot out as much moisture as possible. The pumpkin should peel off of the paper towels very easily. (it did for me) It helps make the cookies more chewy, less cakey.
COOKIES
- Preheat oven to 350.
- Line cookie sheets with parchment paper or baking mats
- In a small bowl, whisk together the spices. Remove 1 tsp to use later in the icing
- In medium bowl, whisk all dry Ingredients
- Add spices
- In your stand mixer bowl, cream the butter and sugars together at medium speed about 2 minutes
- Add egg yolk, vanilla, and molasses and mix until combined, scraping down the sides as needed (I used my paddle with the scraper around the edges…my new favorite paddle!)
- Add the pumpkin and mix just until combined
- Slowly on low, add the dry Ingredients and mix until combined
- Using a cookie scoop, scoop the cookie dough and place cookie balls on the baking sheet about 2 inches apart
- Gently press down on the cookie balls to slightly flatten
- Bake for 11-13 minutes at 350 degrees F or until set with the edges slightly browned
- Remove from the oven and let the cookies to cool completely on the sheets
SPICED CREAM CHEESE ICING
- While the cookies are cooling, make the icing by whisking the softened butter, cream cheese, powdered sugar, milk and reserved spice mix until smooth. (Add more milk as needed)
- Dip the tops of the cookies in the icing quickly, then transfer the cookies to a flat surface
For ALL my Cookin With Brooke recipes, click here!
I LOVE my ADVANTIUM Oven from Gerrit’s Appliance! It’s the perfect size and I LOVE that I can microwave AND bake in it! Check them out here!
