It’s funny because it’s true.
I’ve spoken of my…struggles…with pumpkin. Savory gourd I can hang with. Sweet, not so much. However, if Trader Joe’s is to be believed, I am in the very slim minority. Not sure if anyone caught this but nearly every single item in their latest frequent flyer news letter was pumpkin-ified. Pumpkin yogurt. Pumpkin macarons. Pumpkin body butter. Now I know those guys at TJs like to have some fun but they wouldn’t make it if it didn’t sell.
And this is why I have not one, but two pumpkin recipes this month.
Everyone’s favorite fall spice profile marries with pumpkin, oatmeal, white chocolate and pepitas.
While these aren’t exactly healthy, I bet you could eat half a dozen for the same number of calories in in tall pumpkin spice latte.
Pumpkin Oatmeal Cookies
adapted from Chow.com
for the cookies
- 2 C all-purpose flour
- 1 1/3 C rolled oats (not instant)
- 1 1/4 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp fine salt
- 1/2 teaspoon ground nutmeg
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1 C packed dark brown sugar
- 1 C granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 (15-ounce) can pumpkin purée (not pie filling; about 1 3/4 cups)
- 1 C white chocolate chips
- 1 C pepitas (I used the roasted pumpkin spice from TJs)
- Heat the oven to 350°F and arrange the racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside.
- Whisk the flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg in a medium bowl to break up any lumps; set aside.
- Place the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until lightened in color and fluffy, about 5 minutes. Stop the mixer and scrape down the paddle and the sides of the bowl with a rubber spatula.
- Add the egg and vanilla, return the mixer to medium speed, and beat until incorporated, about 30 seconds. Stop the mixer and scrape down the paddle and the sides of the bowl.
- With the mixer on low speed, add half of the reserved flour mixture and mix until just incorporated. Add half of the pumpkin and mix until just incorporated. Repeat with the remaining flour mixture and pumpkin.
- Fold-in chocolate chips and pepitas.
- Drop 8 dough rounds per baking sheet by the scant 1/4 cup, staggering them 2 inches apart on the prepared sheets.
- Place both sheets in the oven and bake for 12 minutes. Rotate the pans from top to bottom and front to back and continue baking until the cookies are golden brown on the bottom and around the edges, about 12 minutes more.
- Place the baking sheets on wire racks and let the cookies cool on the sheets for 3 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely.
- Repeat with the remaining dough using cool baking sheets.
- Place all of the icing ingredients in a medium bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick to drizzle.)
- Place all of the cooled cookies on cooling racks or parchment. Dip a fork into the glaze and drizzle it over the cookies in a zigzag pattern. Let the cookies sit at room temperature until the glaze has set, about 20 minutes.