Pumpkin & Molasses Oatmeal Cookies

Pumpkin & Molasses Oatmeal Cookies are thick, soft textured, wholesome and filling.

Pumpkin and Molasses Oatmeal Cookies are thick, soft textured, wholesome and filling.
One of the things that I love most about baking is how it makes the house smell. Every house has its own scent and I prefer mine to smell like something good to eat. It’s the best way I know to make your home feel welcoming - especially if you share what you cook with people who come to visit.
Pumpkin and Molasses Oatmeal Cookies are thick, soft textured, wholesome and filling.
I grew up in a house that always smelled of cooking, especially baking. My most vivid scent memories are of fall and the smell of spiced cookies, cakes and muffins. There is a warmth to the scent of baking spices and on a chilly fall day, stepping into a house filled with the aroma of freshly baked spice cake and cookies is like standing by the fire in winter.

That’s how these cookies will make your house smell. They have a comforting texture and are wholesome and filling.

Pumpkin & Molasses Oatmeal Cookies Recipe

Ingredients:
  • 2 ¼ cups flour, spooned in
  • 1 ½ cups rolled oats (not instant)
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • ¼ tsp. nutmeg
  • ¼ tsp. allspice
  • ½ tsp. salt
  • 1 cup butter, melted
  • ¼ cup Molasses
  • ¾ cup brown sugar
  • ½ cup sugar
  • 1 egg yolk
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla
  • ¾ cup chocolate chips
  • ¾ cup dried cranberries

Instructions:
  1. Preheat oven to 350 F.
  2. Stir together the flour, rolled oats, baking soda, spices, and salt.
  3. In another bowl whisk the melted butter with molasses, brown sugar, and white sugar. Whisk in the egg yolk then the pumpkin and vanilla.
  4. Add pumpkin mixture to bowl of dry ingredients and stir until combined. Stir in chocolate chips and cranberries.
  5. Drop dough by the spoonful (about 2 Tbsp.) onto a parchment-lined baking sheet.
  6. Using the bottom of a glass that has been moistened with water, lightly flatten the top of each cookie.
  7. Bake for about 15 minutes or until cookies feel set in the centre.


You can substitute pumpkin pie spice for the spices called for in this recipe (a total of 3 1/2 tsp.) As well, this recipe can handle additional add-ins. Try pumpkin seeds, sunflower seeds, chopped dates, almonds or walnuts.




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