My first impressions from autumn are quite bitter as it means that the summer is definitely over, there is less daylight outside and it starts to be colder. Fortunately, autumn has also its advantages! I actually love long evenings spent with my books or good movies, with a cup of warm tea or my beloved mate and some yummy cookies such as these ones! Soft and chewy pumpkin oatmeal cookies with white chocolate and cranberries melt in your mouth and have a nice autumn and winter smell thanks to spices used (cinnamon and nutmeg). Those are the best cookies I have ever done and right now my favourite cookies and I can have one each day and cannot get tired of those!
I made these pumpkin oatmeal cookies several times for my colleagues or friends, and they had a lot of success each time. People really love them – especially their softness and the cinnamon touch. They were not able to recognize that they were made of pumpkin ,though! 🙂
I love pumpkin season as I try to cook and bake a lot with pumpkin. When I bake with pumpkin purrée, I usually use less butter than indicated in the original recipe. These pumpkin oatmeal cookies are then also a healthier kind of cookies, as there is a minimum dose of butter and sugar used than in other recipes. I also included a gluten-free option, as they are so delish made with rice flour too! 🙂
- 2 cup normal or rice flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tbsp. ground cinnamon
- 1 tsp. ground nutmeg
- Pinch of salt
- 1 ½ cup quick oats
- ½ cup butter, melted
- ¾ cup brown sugar
- 2 tbsp. date honey / molasses
- 1 egg
- 1 tsp. vanilla essence
- 1 cup pumpkin purrée
- ¾ cup white chocolate chunks
- ¾ cup cranberries
- Preheat oven to 180°C (160°C fan). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, beat butter with sugar and date honey / molasses until combined, then beat in the egg. Add pumpkin purrée and vanilla essence, whisk until smooth.
- In a separate bowl, combine flour with baking soda, baking powder and cinnamon, nutmeg and salt. Fold in the oats.
- Gradually fold the dry ingredients into the wet ingredients until all combined. Fold in white chocolate and cranberies.
- Drop about 2 tablespoons batter per cookie on the baking sheet and gently flatten. Bake for about 15 minutes.
- For gluten-free option, be sure to use gluten-free rice flour, gluten-free oats and gluten-free baking powder.
What is your favorite goods to bake with pumpkin purée?
Have you tried the recipe?
Please do let me know how it turned out – you can do that either via leaving a comment below or sharing your picture on Instagram using the hashtag #1001voyagesgourmands !