Ginger Spice Pumpkin Oatmeal Cookies

Adapted from Chow

I know, I know, it’s not October! But I found a container of pumpkin in my freezer and it needed to be used and I just felt like making my pumpkin into cookies. It’s been so chilly and dreary and wintry lately and we are all just itching for spring … I love the warmth and comfort of baking in the dead of winter, when we are all grumpy and maybe a bit angry at the chill and the dreary gray that winter brings.

These cookies reminded me of a trip to my gramma’s house when I was a little girl. She would have a plateful of cookies and fresh-baked bread or rolls, probably some sliced ham or meat and cheeses laid out for us. She made hearty oatmeal cookies or shortbreads … and there was a nutty cookie I remember, too.

It’s been a couple years since she passed … but I still think of her a lot, when I use her cutting board to chop, or her pretty little bread pans to bake bread … even just the smell of bread baking reminds me of Gram.  I will always love her, always have fond memories of the raspberries, the bread, the pies, the cookies, the apple trees and walnuts, the gladiolas, the butterflies.

I had four of these cookies for breakfast/lunch the day I made them … first the plain version, and then with pepitas on top, then I added golden raisins and last, candied ginger. I had to taste one of each variation I tried, and while I enjoyed them all, the last was definitely the most tasty. The candied ginger adds a bit of a bite … it’s delightful for ginger lovers, but I could see how it could get too intense for those who aren’t. Just use less in that case or leave off the candied ginger.

Ginger Spice Pumpkin Oatmeal Cookies

★★★★★ 5 from 1 reviews

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: About 50 cookies 1x

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Ingredients

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• 1 cup (2 sticks) butter, softened
• 1 cup brown sugar
• 1 cup white sugar
• 1 egg
• 2 teaspoons real vanilla extract
• 1 15-oz. can pumpkin or 1 3/4 cups cooked pumpkin puree
• 1 3/4 cups white whole wheat flour
• 1/4 cup flaxmeal
• 1 1/2 teaspoons cinnamon
• 1 1/4 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ginger
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon ground nutmeg
• 2 cups oatmeal
• Optional stir-ins: 1 1/2 cups golden raisins and/or 1 cup chopped candied ginger (recipe here)
• About 1 cup of roasted, salted pepitas

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Instructions

1. Preheat the oven to 350 F. Line 2 cookie sheets with silicon baking mats or spray with cooking spray.
2. In a large mixing bowl, cream together the butter with the sugars. Stir in the egg, vanilla and pumpkin until everything is well mixed and smooth.
3. Add the flour, flaxmeal, cinnamon, baking powder, salt & remaining spices and stir to mix well. Stir in the oats and stir-ins (if using).
4. Drop tablespoons-full of the batter onto the prepared cookie sheets, leaving about 1 – 2 inches between cookies. Top each cookie with a few pepitas, pressing them gently into the cookie batter.
5. Bake at 350 F. for 20 – 24 minutes or until golden brown on the edges.
6. Remove from oven and let sit for about 3 minutes, then move to a cooling rack.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at What to Do Weekends, Weekend Potluck,  Munching Monday, Tuesday’s Table, The Great Cookie Exchange, Holiday Cookie Roundup and Hearth & Soul Bloghop.