Pumpkin Surprise Cookies
Stefanie Brutsch
A great Fall holiday treat. Taste almost cake-like!
ingredients
- 2 cups old-fashioned oats
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 sticks (1 cup) unsalted butter, softened
- 1/2 cup sugar
- 1 cup packed brown sugar
- 1 tablespoon vanilla extract
- 1 cup pumpkin puree
- 2 large eggs
- 1 package Betty Crocker vanilla cookie icing (sets hard on cookies)
- 2/3 cup chopped dried cranberries or raisins (Optional)
directions
- 1
Preheat the oven to 350°F and coat a baking sheet with cooking spray or cover with a Silpat.
- 2
Mix oats with the flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg and cloves. Set aside.
- 3
Place the butter in the bowl of an electric mixer fitted with the paddle attachment. Beat for two minutes then add both sugars. Beat until light and fluffy, about 3 minutes.
- 4
Add the vanilla and pumpkin puree and mix until combined. Add the eggs one at a time, beating well between each addition.
- 5
Add the flour mixture in two batches. then mix in the optional raisins dried cranberries until well-combined.
- 6
Portion the cookies in heaping rounded tablespoons on the baking sheet, leaving at least 1 inch between each cookie.
- 7
Bake 14 to 16 minutes or until golden brown. Remove the baking sheet from the oven and cool for 5 minutes, then transfer the cookies to a cooling rack. Repeat until all cookies have been baked.
- 8
Once cooled, ice with cookie icing, and dust with cinnamon before it sets.
- 9
Let set at least one hour before stacking.
notes
If dough seems little wet from pumpkin, add little bit more oats and flour.
Source: Stefanie Brutsch
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews