October is our favorite month, not just because it is my (Francesca’s) birthday month, but it is when the holiday season starts, when food starts to become more comforting, and when you can start wearing more than just shorts.
In honor of everyone’s obsession with pumpkin spice everything, we have made a simple twist on a homemade classic in the form of pumpkin spic oatmeal cookies. Enjoy!
Ingredients: makes about 2-3 dozen
½ cup butter (softened)
¾ cup packed brown sugar
½ cup granulated sugar plus 5 Tablespoons
1 teaspoon vanilla extract
1 ½ cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground clove
½ teaspoon salt
½ cup pumpkin purée
3 cups rolled oats
2 Tablespoons unsweetened dark cocoa powder
Preheat oven to 350 degrees. In a large bowl beat together ½ cup butter and sugar until nice and creamy. Add in your eggs one at a time, with vanilla, and then beat well.
In a small bowl, combine flour, baking soda, cinnamon, clove, and salt. Mix together well.
In small batches, pour the dry mix into the sugar and butter mix.
One cup at a time, mix in rolled oats using a flat spatula of a large spoon.
On an ungreased and unlined baking sheet, form cookies. Make them by using a heaping tablespoon.
Bake for 15 minutes, turning half way through to achieve an even bake.
Now to make the chocolate drizzle: while the cookies are cooling, heat remaining 5 Tablespoons of sugar on medium low heat until completely melted, once melted add chocolate and completely mix together. You are going to want to make this pretty quickly because sugar can burn very quickly, and it gets very bitter. Trust us we have burnt sugar more times than we like to admit.
Now immediately drizzle the chocolate over the cookies and enjoy!!!