Pumpkin Oatmeal Cookies with Caramelized Nuts

Fall is here- mums, leaves, pumpkins, gourds, squash, corn, maple and apples!

Let the fall baking begin!  I made these and brought them to a gathering last week, they were a huge hit.  Recipes where asked and the few left overs where spoken for...as a passionate cook, that to me equals success!  I know a few are waiting upon this recipe post from that night, I told them it would be posted this week so here it is!

There is a little prep work for this recipe with the Caramelized Nuts.  It only takes a few minutes to make and are fully worth it, if you are in rush then just skip, through in toasted or raw nuts instead.  As always, I made my nutritional modifications.  Use what you have in your pantry and if you ever spot the ingredients I use, give them a try because you will not be disappointed.  I chose first on taste, second on nutrition.  It would not seem that way but as it turns out...things taste better when you have them the way they were originally grown/ made. 

Caramelized Nuts

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2 TB organic brown sugar
1/2 tsp raw cane sugar
1 T unsalted butter
1/2 C nuts of your choice
Optional: 1/8 tsp cinnamon (very good for Pumpkin Oatmeal Cookie recipe)

1.  Place brown sugar, cane sugar, butter and cinnamon (if adding) in a skillet on the stove top.
2.  Heat on medium, stir the mixture while it becomes melted together.
3.  Keep stirring until it bubbles.
4.  Add nuts and stir until coated.
5.  Continue cooking for 5-7 minutes, stirring constantly until nuts turn golden brown in color and smell toasted.
6.  Transfer to waxed paper or plate to cool.
7.  Break them apart and add to your favorite recipe, unless they disappear first!

Here is my Kitchen Technique #4-  My top secret baking ingredient, the cinnamon.  If you have never heard of, or tried Vietnamese Cinnamon you are missing out.  You don't even realize what cinnamon taste like until you have used this!  I buy mine at Penzey's Spices.  I am lucky enough to have one in my city and they are expanding all of the time, they also have an online store.  They are excellent spices at a decent price.  If you cannot find Vietnamese Cinnamon, then I would say Chinese Cinnamon is a runner up.  Good 'ole cinnamon is wonderful too. 



One cookie- two faces.

Pumpkin Oatmeal Cookies
Print recipe here

1 C white flour, unbromated and unbleached
1 C whole wheat flour, unbromated and stone ground
1 1/2 C old-fashioned rolled oats
1 tsp aluminum-free baking soda
1 1/2 tsp ground Vietnamese Cinnamon (seriously find this!)
1 tsp pumpkin pie spice*
1/2 tsp celtic sea salt
1 C unsalted butter, softened
1 C packed light brown sugar (Rapunzel whole cane sugar)
1 C granulated sugar (Heavenly Organics for baking is the best!)
1 C pure pumpkin puree
1 large egg
1 tsp pure vanilla extract
1 C white chocolate chips
1 C dried cranberries

1/2-1 C Caramelized Nuts

1.  Preheat oven to 350 degrees F.
2.  Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl.  

3.  Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.

4.  Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips, dried cranberries and Caramelized Nuts.

5.  Drop by rounded tablespoons or your cookie scooper onto baking sheets.

6.  Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

See the difference?  When I brought these for a gathering, I wanted to bring the presentation up a notch.  I did a few trays of regular, few trays of fancy.  When plating, stack the pretty ones on top.  They taste the same, but this is why bakery cookies always look better.  Place a few of the add-ins on the top of dough before baking with any cookie recipe.  Both beautiful, both yummy.  One simple, one fancy.

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Today's recipes where brought to you by, inspired or adapted from: OurBestBites and MyBakingAddiction.