Cooking With Pumpkin (The Countryman Press, 2014), by Averie Sunshine, contains 50 of Sunshine’s favorite pumpkin recipes, with an abundance of colorful images that will entice you to start cooking. This book goes beyond pumpkin pie and is filled with creative, fun and mouthwatering recipes from sweet to savory and everything in between. The following excerpt from “Cookies Galore: Cookies and Bars” is a recipe for soft and chewy pumpkin oatmeal scotchies.
You can purchase this book from the GRIT store: Cooking With Pumpkin
One of my favorite cookies of all time is a good old-fashioned oatmeal scotchie. I adore the contrast between the soft interior and chewy edges. The sweet pop of butterscotch works beautifully with the pumpkin and warming spices, and it’s a wonderful complement to the heartier oats. If you’re already an oatmeal scotchie fan, adding pumpkin is a fun twist on a cookie-jar classic.
Soft and Chewy Pumpkin Oatmeal Scotchies Recipe
• 1 egg
• 1/2 cup unsalted butter (1 stick), softened
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1-1/2 cups old-fashioned whole rolled oats (not quick-cook or instant)
• 1 cup all-purpose flour
• 1/2 cup pumpkin purée
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• Pinch salt, optional
• 1-1/4 cups butterscotch chips
1. In the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl and hand mixer), combine the egg, butter, sugars, and vanilla, and beat on medium-high to cream ingredients until light and fluffy, about 5 minutes.
2. Stop, scrape down the sides of the bowl, and add the oats, flour, pumpkin, cinnamon, pumpkin pie spice, nutmeg, baking soda, and salt, if using, to taste, and beat on low speed to just incorporate, about 1 minute.
3. Add the butterscotch chips and beat momentarily to incorporate.
4. Using a 2-inch medium cookie scoop (about 2 tablespoons), form dough mounds. Place dough mounds on a large plate. Cover plate with plastic wrap and refrigerate for at least 3 hours, and up to 5 days, before baking. Do not bake with warm dough; cookies will spread and bake thin and flat.
5. Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with silicone nonstick baking mats or parchment paper, or spray with cooking spray. Place dough on baking sheets, spaced about 2 inches apart; I bake 8 per tray. Flatten mounds slightly to ensure even cooking.
6. Bake for 8 to 10 minutes, or until edges are set and tops are barely set, even if slightly underbaked in the center and glossy. Cookies firm up as they cool.
7. Allow cookies to cool on trays for about 5 minutes before transferring to a wire rack to finish cooling. Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough for baking at a later time.
More Recipes from Cooking With Pumpkin
Reprinted with permission from Cooking With Pumpkin: Recipes That Go Beyond the Pie, by Averie Sunshine, and published by The Countryman Press, 2014. Purchase Cooking With Pumpkin from the GRIT store.