The Fall Fling – Cookie Creation – updated 11/14

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I love pumpkin.  Pumpkin pie. Pumpkin muffins. I have a pumpkin and sage pasta recipe that’s awesome.  Weird that I’ve never made a pumpkin cookie before.  That all changed today.

Oatmeal cookies seem to be my downfall lately. I can’t find the right balance between the flour and the oatmeal.  They are turning out so doughy and gummy.  I THINK I have figured out the perfect ration: 3:1 oatmeal to flour.

Oatmeal Pumpkin White Chocolate Cookie AKA The Fall Fling, which is a mouthful. (HAH I’m so funny!)

2 sticks butter (unsalted)
1/2c sugar
1/2c brown sugar (I make my own using 1/2c sugar and 1t molasses)
1t vanilla
2 eggs
1c pumpkin
1c all purpose flour
3C old fashioned oats
1t cinnamon
1/4t ginger
1/4t nutmeg
pinch of ground cloves
1t salt
1t baking soda
1/2 bag of white chocolate chips
1/2 bag of cinnamon chips
1 cup chopped pecans

  • Cream together butter and sugars until fluffy
  • Add in eggs, one at a time until incorporated
  • Mix in vanilla
  • Combine dry ingredients and mix well.
  • Alternately add the pumpkin and dry ingredients until well combined.  (Dough will be moist)
  • Mix in the white chocolate, cinnamon chips and pecans
  • Drop by spoonfuls or scoop onto a cookie sheet lined with parchment paper.
  • Bake at 350 for 12-14 minutes.
  • Cool for a few minutes and move to a cooling rack until completely cooled.
  • Store in an airtight container. Cookies will stay fresh for a few days.

I freeze cookie dough as often as I can.  Form into dough balls and freeze overnight on a parchment paper covered cookie sheet and cover with tinfoil. The next day I’ll put them in portion sized sandwich baggies (3-5 cookies).

Initial thoughts:
Wow this cookie smelled GREAT while cooking!  The texture appears to be perfect, but the pumpkin did add a lot of moistness.  Its a soft cookie and I baked them f0r 13 minutes.  I would try going 14 or 15 next batch to give it a little crunch.  I rarely say this because I have a huge sweet tooth, but this first batch was too sweet.  It called for 1c each of white and brown sugars.  In the recipe above, I’ve already cut it back to 3/4c each. It’s possible I may cut the white sugar to 1/2, but I won’t know until after the second test batch.

I did cut back to 1/2c of white and brown sugar and it’s perfect. I also added cinnamon chips and pecans.  Great additions.

If you want fluffy cookies like these, add 1t baking powder as well. IMG_9163.JPG
It certainly smells like Fall in my kitchen today!

 

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