Iced Pumpkin Oatmeal Cookies
Fall is not upon us yet but I couldn’t wait any longer to start making some pumpkin based treats. When I think of fall I think of pumpkin. I put it in my oatmeal, protein shakes, baked treats and coffee. I am basically obsessed with it.
I live in an area where the leaves change color once October draws closer. The air becomes crisp. There’s no need for air conditioning or heat. The windows can remain open without facing an onslaught of pollen. It’s basically the perfect time of year.
While I’ve made several pumpkin based treats in the past I have yet to make pumpkin cookies. I adapted my Butterscotch Oatmeal Cookies recipe to create this recipe. This time I played around with my gluten free flour blend. I have used brown rice flour, potato starch and tapioca flour as my blend for as long as I have been baking gluten free. I felt it was time to switch it up simply because I have so many flours on hand but I tend to stick with what has worked in the past. The combination of teff flour, tapioca flour and cornstarch worked really well together. I’m looking forward to experimenting with more flour blends.
The cookies are rather plain without the icing. I did not want to create a cookie recipe that was too sweet because the icing is incredibly sweet. If you decide to omit the icing make sure to kick up the spices and increase the sugar by at least 1/3 cup.
Ingredients
1 cup gluten free flour blend*
1 cup gluten free oats
1 teaspoon xanthum gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup dark brown sugar
1 tablespoon ground flaxseed
1/2 cup pumpkin puree
1/2 cup unsweetened applesauce
1/4 non-fat vanilla yogurt
1 teaspoon vanilla
Directions
Preheat oven to 350°F.
Grease two large cookie sheets or line with parchment paper and set aside.
Place the flour and oats in a food processor and blend until the mixture becomes the consistency of powder. (It is important to blend the oats with the flour. Do not attempt to just combine them without blending. The oats will not be the right consistency for this recipe.)
Transfer the mixture to a large bowl and whisk in the xanthum gum, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, salt, sugar and flaxseed.
In a separate medium sized bowl, stir the pumpkin puree, applesauce, yogurt and vanilla and stir until blended.
Add the wet ingredients into the dry ingredients and stir until wet ingredients are incorporated into the dry ingredients.
Drop the batter by the tablespoon on a greased cookie sheet or parchment lined cookie sheet. Spray a spatula with cooking spray or dip it in water and use the back of the spatula to flatten the cookies.
Bake for 13-15 minutes or until the cookies brown and the bottoms are golden. Allow cookies to cool completely.
*I used 1/3 cup teff flour, 1/3 cup tapioca flour and 1/3 cup cornstarch. Feel free to substitute your favorite gluten free flour blend.
Servings: 2 dozen
Icing
2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Combine the confectioners’ sugar, milk, melted butter and vanilla extract and whisk until smooth. Spread icing evenly over cookies.
http://laphemmephoodie.com/2012/08/iced-pumpkin-oatmeal-cookies.htmlMore Pumpkin Recipes You Might Enjoy:
- Pumpkin Pie with Pecan Streusel
- Pumpkin Nutella Pound Cake with Maple Pecan Glaze
- Toasted Pumpkin Seeds
- Perfect Pumpkin Bread
Subscribe via RSS
Follow Me on Twitter
Be a Fan on Facebook
StumbleUpon
Follow Me on Pinterest
Circle Me on Google+
Roxana | Roxana's Home Baking — August 23, 2012 @ 1:02 PM
Although I’m not a big fan of cold weather and want summer to last forever I’m so excited to bake with pumpkin, already did, and then some peppermint.
Your cookies look and sound great Wendy! I’ve never used Xanthum gum, working my way towards baking totally gluten free
Holly — August 23, 2012 @ 1:03 PM
You’re speaking my language with these treats Wendy – I need to try these soon. Fall is my favorite time of year – isn’t it just the best? I can feel it, taste it, smell it – it’ll be here soon. We need to get together for coffee soon – maybe in the fall some weekend.
foodwanderings — August 23, 2012 @ 11:15 PM
I love anything oats and oatmeal.Wow you really yearn for Fall already and getting the pumpkin in early. Love the photos as always!
Jersey Girl Cooks — August 24, 2012 @ 12:57 PM
I love making anything pumpkin in the fall. But I need to savor these last days of August. Great cookies!
MIchelle — August 26, 2012 @ 8:38 PM
I went to Michael’s today and left wanting to be wearing boots, and baking something with pumpkin. I can’t wait for fall to be here already! these cookies look great!!
Kate | Food Babbles — August 27, 2012 @ 9:14 AM
Yes!!! I cannot wait for pumpkin recipes to start appearing so thank you for kickstarting the season. These cookies sound divine!