Autumnal pumpkin and oatmeal cookies for a relaxed morning
As soon as the days grow shorter, colorful pumpkins appear everywhere. This versatile vegetable often finds its way into hearty soups and stews. But its orange flesh is also excellent in sweet baked goods. If you have any leftover pumpkin from your last cooking session, a sweet treat is the perfect solution.
- 80 g soft butter
- 80 g cane sugar
- 1 No
- 200g pumpkin puree
- 150 g delicate rolled oats
- 100 g spelt flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 pinch of salt
- 60 g getrocknete Cranberrys
- 50 g pumpkin seeds
- Preheat the oven to 180°C (350°F) using conventional oven settings (top and bottom heat). Line a baking sheet with parchment paper.
- Cream the butter and sugar together in a large bowl. Then add the egg and the pumpkin puree and mix everything thoroughly.
- Mix the oats, flour, baking powder, cinnamon and salt in a second bowl, then add the mixture to the wet ingredients.
- Fold the cranberries and pumpkin seeds into the batter.
- Using a tablespoon, form small mounds of dough, place them on the baking sheet with space between them and flatten them slightly.
- Bake the cookies for 12-15 minutes, until they are golden brown and crispy.
- Let the pumpkin and oatmeal cookies cool completely on a wire rack.
Recipe for homemade pumpkin and oatmeal cookies
Some days, there's hardly any time for a leisurely breakfast at the table after getting up. Often, there's only time for a quick coffee on the go. For moments like these, a handy snack like these pumpkin and oatmeal cookies is ideal. You can easily prepare them the night before or on the weekend. Stored in an airtight container, they'll stay fresh for several days. This way, you'll have something ready to hand in the morning that goes perfectly with your hot drink and makes starting your day easier.
This mix offers a rich flavor and an exciting texture. Rolled oats form the base and give the dough a firm structure. Dried cranberries contribute a subtle tartness, while pumpkin seeds provide the necessary crunch. Keep in mind that the dough contains regular granulated sugar. If you prefer less sweetness, you can easily adjust the amount.
The most important component, however, is the pumpkin puree. You can easily use a ready-made product from a jar. It tastes even better, though, if you make it yourself.
For the dough, first cream the softened butter together with the sugar. Take a few minutes for this. This step incorporates air into the dough and makes the final result more crumbly. Once the butter-sugar mixture is fluffy, quickly beat in the egg. In a second bowl, combine the dry ingredients. Mix together the flour, a pinch of salt, rolled oats, a little cinnamon, and baking powder.
Now add the dry ingredients to the wet ingredients. Stir only until a smooth dough forms. Finally, gently fold in the cranberries and the prepared seeds. Take a tablespoon and scoop out even portions of dough. Place the mounds of dough onto a prepared baking sheet, leaving enough space between them. Gently flatten the balls with your fingers or the back of a spoon. Bake in a hot oven for about 15 minutes, until the edges turn golden brown. After baking, let them rest briefly on the baking sheet before transferring them to a wire rack. They will harden completely as they cool.
Perfect for breakfast: these buttered bread cookies or these tahini cookies with cane sugar and sesame seeds.
