Spiced Pumpkin-Oatmeal Cookies

Name: Spiced Pumpkin-Oatmeal Cookies
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 32
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 425 grams pumpkin purée (not pie filling; about 1 3/4 cups); 237 milliliters packed dark brown sugar; 1 large egg, at room temperature; 473 milliliters all-purpose flour; 237 milliliters granulated sugar; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1 teaspoons ground nutmeg; 2 Tbsps maple syrup; 3 Tbsps milk (not nonfat), plus more as needed; 355 milliliters powdered sugar, sifted; 315 milliliters rolled oats (not instant); 1 teaspoon fine salt; 227 grams sticks unsalted butter, at room temperature; 1 teaspoon vanilla extract

This vegetarian recipe serves 32. One portion of this dish contains around 2g of protein, 6g of fat, and a total of 176 calories. A mixture of maple syrup, ground nutmeg, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes.

Instructions

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.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Whisk the flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg in a medium bowl to aerate and break up any lumps; set aside.

Ingredients you will need

Baking Powder

Cinnamon

Ginger

Nutmeg

All Purpose Flour

Oats

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Butter

Equipment you will use

Stand Mixer

Spatula

Bowl

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.

Ingredients you will need

Vanilla

All Purpose Flour

Egg

Equipment you will use

Blender

Bowl

Add half of the pumpkin and mix until just incorporated. Repeat with the remaining flour mixture and pumpkin.Drop 8 dough rounds per baking sheet by the scant 1/4 cup, staggering them 2 inches apart on the prepared sheets.

Ingredients you will need

Pumpkin

Dough

All Purpose Flour

Equipment you will use

Baking Sheet

Place the remaining dough in the refrigerator.

Ingredients you will need

Dough

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.

Ingredients you will need

Equipment you will use

Oven

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.

Ingredients you will need

Equipment you will use

Baking Sheet

Spatula

Place all of the 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.)

Ingredients you will need

Glaze