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!
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