Lou McLeod: Soft Pumpkin Oatmeal Cookies with Cranberries and Walnuts

The article Soft Pumpkin Oatmeal Cookies with Cranberries and Walnuts is republished from http://ift.tt/1nr27gs

The biggest problem with these pumpkin oatmeal cookies is that I want to eat the entire batch. I use homemade pumpkin puree, but canned is fine, too. (See note below about “pumpkin” recipes. When I make up puree, I use some of right away and freeze the rest in recipe sized portions to use for other pumpkin recipes. These cookies were even a hit with the boys, who normally aren't big on oatmeal cookies. They definitely go on the “keeper” list.

To prepare homemade pumpkin puree:

Cut winter squash in half, scoop out seeds
Place squash cut side down in large pan. Add about an inch of water.
Cook at 350°F for about an hour, until a fork easily penetrates the skin and flesh
Cool and scoop out flesh. Puree in a blender or food processor until smooth.

Note: With extremely dry winter squash like Red Kuri, you made need to add a little water to get a smooth puree. If you can't cut the squash in half before baking, you can bake it whole and separate the skin and seeds after it cools.

This recipe adapts well to make gluten free pumpkin oatmeal cookies, or cookies with fresh ground soft wheat flour. My favorite off the shelf all-purpose wheat flour is King Arthur brand, and my favorite gluten free option is Namaste. Use quick cooking oatmeal for a softer cookie, old fashioned or steel cut oatmeal for a chewier pumpkin cookie. You can substitute more cinnamon if you don't have cardamom.

Why I don't use Pumpkin in my Pumpkin Cookies

I know the recipe says “pumpkin oatmeal cookies”, but I don't typically use pumpkins for baking. When I say “pumpkins”, I mean the big, orange winter squash that we associate with jack o'lanterns.

Jack o' lantern pumpkins are edible, but the flesh tends to be watery and bland in flavor. Instead, I cook with heirloom pumpkins such as Galeux d'eysines, or other winter squash with darker, sweeter flesh. Libby's canned pumpkin (which is around 90% of the pumpkin sold in the U.S.) is made from Dickenson pumpkins. These are big – up to 40 pounds and pale skinned (not bright orange). They are a Cucurbita moschata species, whereas jack o' lanterns are usually Cucurbita maxima species.

The five domesticated squash species are Cucurbita maxima, C. moschata, C. pepo, C. argyrosperma, and C. ficifolia, with maxima, moshata and pepo being the most commonly cultivated in the United States.

Soft Pumpkin Oatmeal Cookies Recipe with Cranberries and Walnuts

Dry Ingredients:

2 cups all-purpose flour
1 cup uncooked oatmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom

Wet mix ingredients:

1 cup (8 ounces) butter, softened
1 cup light brown sugar, packed
3/4 cup granulated sugar
1 large chicken egg or small duck egg
1 1/2 teaspoons vanilla extract
1 cup pumpkin (squash) puree or 1 cup canned solid pack pumpkin

Ingredients to add last:

1 cup dried cranberries or dried tart cherries
1 cup chopped walnuts or pecans, preferably as crispy nuts

Directions

Heat oven to 350°F. Lightly grease baking sheets or line with parchment paper or reusable parchment paper.

In a medium bowl, mix together dry ingredients and set aside. (If you don't want to dirty a bowl for this, you can dump them straight onto the top of your wet mixture, but this ensures they are thoroughly mixed.)

Cream the butter and sugars in a large bowl until well blended. Mix in the egg, vanilla, and pumpkin.

Add the dry ingredients and stir gently until blended. Stir in cranberries or tart cherries and chopped nuts.

Drop by teaspoonfuls onto the prepared baking sheets.

Bake for 12 to 15 minutes, or until lightly browned around the edges and set. Don't overbake! You can use Airbake pans if you're nervous about burning the cookies. These are tender cookies, so you'll need to let them cool for a few minutes on the pan to set up before moving them to a wire rack to cool completely. (I love my big grid-style cooling rack – nothing falls through it.)

Makes about 4 dozen cookies.

Pins, Shares and Likes always appreciated!

Printable Recipe

Soft Pumpkin Oatmeal Cookies with Cranberries and Walnuts

These easy to make soft Pumpkin Oatmeal Cookies are chewy, nutty and delicious. Works well with a variety of flour types, including gluten free flour blends

Yield: 4 dozen

Ingredients

Dry Ingredients

2 cups all-purpose flour or gluten free flour blend
1 cup uncooked oatmeal – quick cooking for a softer cookie, old fashioned or steel cut for a chewier cookie
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt or Real Salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom

Wet mix ingredients

1 cup (8 ounces) butter, softened
1 cup light brown sugar, packed
3/4 cup granulated sugar
1 large chicken egg or small duck egg
1 1/2 teaspoons vanilla extract
1 cup pumpkin (squash) puree or 1 cup canned solid pack pumpkin

Ingredients to add last

1 cup dried cranberries or dried tart cherries
1 cup chopped walnuts or pecans, preferably as crispy nuts

Instructions

Heat oven to 350°. Lightly grease baking sheets or line with parchment paper or reusable parchment sheets.
In a medium bowl, mix together dry ingredients and set aside. (If you don’t want to dirty a bowl for this, you can dump them straight onto the top of your wet mixture, but this ensures they are thoroughly mixed.)
Cream the butter and sugars in a large bowl until well blended. Mix in the egg, vanilla, and pumpkin.
Add the dry ingredients and stir gently until blended. Stir in cranberries or tart cherries and chopped nuts.
Drop by teaspoonfuls onto the prepared baking sheets.
Bake for 12 to 15 minutes, or until lightly browned around the edges and set. Don’t overbake! You can use Airbake pans if you’re nervous about burning the cookies. These are tender cookies, so you’ll need to let them cool for a few minutes on the pan to set up before moving them to a wire rack to cool completely.