PUMPKIN Maple Oatmeal Cookies with Maple Drizzle

In my last recipe I was adamant about not including pumpkin, but that was then and this is now! After privately being asked for a pumpkin recipe I decided to give the people what they wanted! As usual these cookies are from a recipe that I tweaked and changed quite a bit. I hardly ever leave a recipe as I found it. I like to think that by fiddling and messing around with established recipes I'm doing the groundwork for you and then you don't have to do it yourself! Voila! Easy Peasy!

So let me do the grunt work, and then you can claim these delicious, moist and fluffy treats as your own! They'd be the perfect accompaniment to pumpkin carving!

Gnome approved!

balls of dough, ready to bake!

cooling cookies.


Drizzle aftermath. 

What you need:

Parchment Paper- you will need this both for baking and for the drizzling.
2 1/4 cups all purpose flour
1 3/4 cups rolled oats
1 1/4 teaspoon baking powder
1 1/2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 sticks of salted butter (room temp)
1 cup tightly packed brown sugar
1 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 teaspoon maple syrup. (use Grade B)
1 15 oz can of pumpkin puree (NOT pumpkin pie filling) If you are lucky enough to have access to fresh pumpkin you will need about 1 3/4 cups worth.

for the drizzle
1 cup powdered sugar (sifted)
3 tablespoons plus 1 teaspoon of milk (not non-fat)
2 tablespoons maple syrup (again Grade B)

What you do:

Preheat oven to 350 degrees F.

In a large bowl mix flour, oats, baking powder, cinnamon, ginger, nutmeg and salt. Set aside.

Place butter and sugars in a mixer (you can use a hand mixer if you do not have a stand mixer). Cream butter until fluffy- about 5 mins. Add egg, vanilla and maple syrup to creamed butter mixture and beat until mixed.

With the mixer on low speed, add half of the flour mixture and mix until incorporated. Add half of the can of pumpkin puree. Mix. Continue this process until all of the flour mixture and pumpkin puree have been added and incorporated.

On parchment paper lined cookie sheets use a large spoon to scoop out generous helpings of the dough.  Space each dough ball about 1 1/2 inches apart. Bake in preheated oven for 12 minutes. Rotate cookie sheets so cookies bake evenly. Bake another 9-12 minutes or until cookies are golden brown around the edges.

Transfer cookies to cooling rack to cool completely. Repeat the above process with remaining dough (reuse the parchment paper as well.) Once all of the cookies have cooled, make the maple drizzle.

For drizzle:

Place, sugar, milk and maple syrup in a small to medium sized bowl. Whisk. If this isn't the right consistency for drizzling add a little bit more milk. I found the original measurements were just fine.

Place cooled cookies on the already used pieces of parchment paper for easy clean up. Using a fork dip it into the drizzle and go all abstract artist over your delicious cookies! Have fun!

Allow maple drizzle to set at room temperature (about 15-20 minutes) and then pig out!!


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