Pumpkin oat cookies

Wonderful pumpkin oat cookies – soft in the centre, slightly chewy thanks to the oats, and full of warm, comforting aroma. The addition of dried cranberries is the perfect finishing touch. A cinnamon glaze is optional, but it beautifully enhances the flavour. Hard to stop at just one!

Makes 20 – 24 cookies.

Ingredients for pumpkin oat cookies:

• 220 g rolled oats
• 100 g plain flour
• 1/2 teaspoon baking powder
• a pinch of salt
• 1 teaspoon cinnamon
• 150 g light brown sugar (or less, to taste)
• 120 g butter, melted
• 150 g pumpkin purée
• 1 egg yolk
• 1 teaspoon vanilla extract
• 80 g dried cranberries

In a bowl, mix the first six dry ingredients. Add the remaining ingredients and stir with a spoon until combined. Let the mixture rest for 15 minutes so the oats can absorb moisture. Check the consistency: if too dry, add 1 – 2 tablespoons pumpkin purée; if too wet, let it rest longer or add a little more oats.

Shape into balls (about 30 g each), place on a lined baking tray, and flatten slightly with a spoon (not too thin).

Bake at 175°C for 15 – 17 minutes, until golden around the edges and underneath. Transfer to a wire rack to cool.

Ingredients for cinnamon glaze (optional):

• 3/4 cup icing sugar
• 2 – 3 tablespoons boiling water
• 3/4 teaspoon cinnamon

Mix all ingredients until smooth and drizzle over cooled cookies.

Enjoy!