Introduction
Fall is the perfect time for cozy baking, and what better way to embrace the season than with delicious pumpkin cookies? These cookies are packed with flavors of cinnamon, ginger, and pumpkin, complemented by the sweetness of dried cranberries and the richness of dark chocolate chips. A touch of pecans adds delightful texture, making each bite a treat. This recipe is easy to follow, yielding soft, chewy cookies that are perfect for sharing with friends and family.
Detailed Ingredients with measures
½ cup unsalted butter, softened
⅔ cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup old-fashioned rolled oats
¼ cup flax meal
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
Pinch of ground cloves
Pinch of kosher salt
⅔ cup canned pumpkin puree
½ cup dried cranberries
½ cup dark chocolate chips
½ cup toasted chopped pecans
Prep Time
20 minutes
Cook Time
15-20 minutes
Total Time
35-40 minutes
Yield
Approximately 24 cookies
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
Step 3: Combine with Egg and Vanilla
Add the egg and vanilla extract to the butter-sugar mixture; mix well until fully incorporated.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, rolled oats, flax meal, baking soda, ground cinnamon, ground ginger, ground cloves, and a pinch of kosher salt.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture in two additions, alternating with the pumpkin puree. Mix until just combined after each addition.
Step 6: Fold in Add-ins
Gently fold in the dried cranberries, dark chocolate chips, and toasted chopped pecans until evenly distributed throughout the dough.
Step 7: Portion the Dough
Using a cookie scoop or spoon, drop heaping three-tablespoon portions of dough onto the prepared cookie sheet, spacing them about 2 inches apart. Slightly flatten the tops of the cookies with the back of the spoon.
Step 8: Bake the Cookies
Bake in the preheated oven for 15-20 minutes, or until the edges begin to brown and the tops appear dry and golden.
Step 9: Cool the Cookies
Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Storage at Room Temperature
Store the cooled cookies in an airtight container at room temperature for up to 3 days.
Storage in Refrigerator
For longer storage, keep them in the refrigerator for 7-10 days.
Freezing Instructions
To freeze, place the cookies in a freezer-safe container or zip-top bag; they will keep for up to 3 months. Thaw in the refrigerator overnight or warm in the microwave for about 15 seconds before serving.
Cook techniques
Creaming
Creaming is the process of beating softened butter with sugar until the mixture is light and fluffy. This technique helps to incorporate air into the batter, resulting in a lighter texture in the finished cookies.
Whisking
Whisking involves mixing dry ingredients together to ensure they are well combined. This helps distribute leavening agents like baking soda evenly throughout the mixture, promoting consistent rising and flavor.
Folding
Folding is a gentle mixing technique used to combine delicate ingredients (like dried fruits and nuts) into a batter without deflating any air that has been incorporated. Use a spatula to lift and turn the mixture over itself.
Spacing
When dropping cookie dough onto a baking sheet, spacing them about 2 inches apart allows for even cooking and prevents the cookies from spreading into one another as they bake.
Baking
Baking involves cooking the cookies in an oven at a specific temperature until they reach the desired texture. Monitoring the cookies is crucial to achieve golden edges and a set center.
FAQ
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but it may alter the overall taste of the cookies. If using salted butter, consider reducing or omitting the added salt in the recipe.
How do I know when the cookies are done baking?
The cookies are done when the edges are golden brown and the tops look dry and set. They will continue to firm up after removing them from the oven.
Can I substitute fresh pumpkin for canned pumpkin puree?
Yes, you can use fresh pumpkin, but you will need to cook and mash it first. Ensure it is well pureed to achieve a similar texture to canned pumpkin.
What can I use instead of flax meal?
If you don’t have flax meal, you can substitute it with chia seeds, ground almonds, or even additional oats, though this may change the texture slightly.
How should I store these cookies?
Store the cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage. They can also be frozen for up to 3 months.
Conclusion
These delightful cookies blend the warmth of autumn spices with the chewy texture of oats and the sweetness of chocolate and cranberries. Perfect for sharing or enjoying as a cozy treat with your favorite beverage, they offer a delicious twist on traditional cookie recipes while incorporating wholesome ingredients.
More recipes suggestions and combination
Oatmeal Chocolate Chip Cookies
Substitute the cranberries and pumpkin puree with additional chocolate chips and a sprinkle of sea salt for a classic treat.
Pumpkin Spice Muffins
Use the same ingredients, omit the flax meal, and bake in a muffin tin for moist, flavorful pumpkin muffins.
Peanut Butter Oatmeal Cookies
Swap the butter with creamy peanut butter and add a handful of crushed peanuts for an extra crunch.
Cranberry Walnut Energy Bites
Roll the dough into small balls instead of baking; refrigerate for a quick, nutritious snack.
Spiced Apple Oat Bars
Replace pumpkin puree with applesauce and add diced apples and walnuts for a fruity variation.
