I recently learned from a fellow blogger that canned pumpkin puree is completely unavailable in the UK. Since several others were already asking about pumpkin recipes, I decided it was time I made my own puree and learned first hand how it works in baking. Even with a fine sieve, it was hard to remove all of the liquid without loosing some of the pumpkin. My puree ended up velvety smooth, but quite liquid compared to the canned variety, which is why I add water if using the canned puree. It is also why they need to bake slightly longer than the average cookie. The kids thought they were wonderful, and since we shared (and devoured) them with friends over coffee yesterday, the kids are already asking for another batch!
Pumpkin Oatmeal Cookies
(A Grow. Cook. Eat. Share. original recipe)
1/2 cup butter, room temperature (organic, if possible)
3/4 cup cane sugar (organic, fair-trade, if possible)
1 cup homemade pumpkin puree* or
1/2 cup canned pumpkin puree and 1/2 cup water, mixed to combine
1 farm fresh egg
1 teaspoon vanilla
1 1/2 cups quick cooking oats
1 cup brown or white rice flour
1/4 cup cornstarch
1/4 cup arrowroot flour**
1 teaspoon pumpkin pie spice, or
1/4 teaspoon each of cinnamon, ginger, nutmeg, and allspice
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat the oven to 350F (180C).
Combine butter and sugar in a bowl and beat until fluffy (several minutes).
Add pumpkin puree and mix to combine.
Beat in the egg and vanilla.
Add oats and stir to combine.
In a separate bowl, combine rice flour, cornstarch (if using), arrowroot flour, spices, baking soda and salt. Whisk to combine.
Add flour mixture to oat mixture, and stir to combine. (Dough will be quite wet.)
Chill dough for half an hour. (Dough will still be quite soft.)
Using a 2″ (4 cm) ice cream scoop, or large spoon, scoop out 2″ mounds of dough onto a parchment lined baking sheet.
Press down slightly for a flatter cookie as they do not spread while baking.
Bake for 12-14 minutes, or until bottom of cookies are lightly golden.
Once cooled, drizzle with maple icing if desired.
Makes four dozen (48) small cookies.
Keeps in an airtight container at room temperature for several days.
*See my post, Making Homemade Pumpkin Puree, for tips on how to make your own.
**In this recipe, the cornstarch may be replaced with an equal amount of arrowroot flour. Since the arrowroot acts as the binder in this recipe, it cannot be replaced unless there is another binder present, such as potato starch.
In a small saucepan over medium low heat, combine the following:
2 tablespoons butter
2 tablespoons cane sugar
2 tablespoons pure maple syrup
Bring to a boil, stirring continuously.
Once sugar has dissolved (one or two minutes), remove from heat.
Stir in 1 teaspoon vanilla.
Immediately drizzle over cookies.