Pumpkin Pecan Oatmeal Cookies

It seems to me that the "pumpkin craze" grows more and more every year.  Trust me - I am not complaining - I jumped on the pumpkin bandwagon long before it was popular.  

Pumpkin coffee, pumpkin breads, pumpkin beer, pumpkin cookies, pumpkin cakes, pumpkin cereal, pumpkin pudding, pumpkin everything.  It seems like pumpkin has made it's way into nearly every supermarket isle.  As much as I love pumpkin - even I will admit that there are some foods that you should NOT add pumpkin to.  (Pumpkin Spice Hershey's Kisses???)

One place that I do not mind pumpkin though is desserts - cookies and cupcakes.  I love the flavor of pumpkin.  I like that it can be used in place of or to reduce the amount of fat that is added to baked goods.  I also appreciate the fact that it boosts the nutritional content - therefore justifying eating more. :)

Pumpkin-Oat Chocolate Chip Cookies

• 2 1/2 cups all-purpose flour
• 1 1/2 cups quick oats
• 1 tsp baking soda
• 3/4 tsp salt
• 1 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 cup shortening
• 1 1/3 cups packed light-brown sugar
• 2/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups canned pumpkin puree
• 1 cup chopped pecans

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set aside.






In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until creamy (occasionally stop and scrape down sides and bottom of bowl throughout entire mixing process).

Blend in egg then blend in vanilla extract and pumpkin puree.

With mixer set on low speed, slowly add in dry ingredients and mix until combined.

Mix in pecans.











Let batter rest 5 - 10 minutes (this just gives the oats some time to absorb the liquids so batter isn't so sticky and cookies don't spread so much).
Scoop dough out 2 Tbsp at a time (I used a 1 1/2-inch cookie scoop, which I recommend using for evenly shaped cookies and fill it heaping), and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart.

Bake in preheated oven 12 - 14 minutes.  Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

As an added bonus - these yummy little cookies are lactose free! 

For those of you who are trying to avoid dairy during the holidays - these are a great option. 

Ciao!

Pumpkin Cupcakes with Chocolate Ganache and Spiced Cream Cheese Frosting

I went a little overboard on the canned pumpkin this year.  Let's just say that I get a little over excited when I start seeing pumpkin on the display shelves at the supermarket and I feel the need to stock up.  (The pumpkin shortage of 2012 has traumatized me.)  I just can't help but fill my basket with the vitamin packed vegetable.  I think at one point, I had 8 cans of pumpkin on my pantry shelf at one time. 

I've gone through LOTS of my pumpkin in the last few months but I'm starting to feel like the pumpkin clock is running out.  Before long it will be time to move onto gingerbread and eggnog recipes. 

The pressure of how to use up my last few cans of pumpkin, builds.  Which recipes are worthy of being the last pumpkin recipes of the season?  (Am I the only person who experiences pumpkin anxiety?)  

I found a new pumpkin cupcake recipe on cookingclassy.com that looked very promising.   A beautiful golden pumpkin cupcake topped with a layer of smooth, dark, chocolate ganache and topped with a swirl of creamy, cinnamon scented frosting and chopped pecans.  Sounds like the perfect way to round out pumpkin season to me. 

Pumpkin Cupcakes with Chocolate Ganache and Spiced Cream Cheese Frosting
2 cups all-purpose flour
1 Tbsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp salt
3/4 cup vegetable oil
2/3 cup unsweetened applesauce
1 cup granulated sugar
3/4 cup light brown sugar
2 tsp vanilla extract
3 large eggs
1 3/4 cups canned unsweetened pumpkin puree
1/3 cup low-fat buttermilk

Chocolate Ganache

Spiced Cream Cheese Frosting

Preheat oven to 350 degrees. In a large mixing bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt, set aside. In a separate large mixing bowl, using an electric mixer, combine vegetable oil, applesauce, granulated sugar, brown sugar and vanilla.

Add eggs and stir until combine.

Stir in pumpkin puree and buttermilk and stir until well combine.

Slowly add dry ingredients. Stir until no longer lumpy about 1 - 2 minutes.

Pour about 1/4 cup mixture into paper lined muffin cups and bake 20 - 23 minutes until toothpick inserted in center comes out clean.

 
Let cupcakes cool 5 minutes in muffin tin. Remove to a wire rack and let cool 30 minutes.

Top with chocolate ganache.

Top with a swirl of cinnamon cream cheese frosting and sprinkle with chopped pecans. 

 

Happy Fall.

Ciao!