Tuesday, October 29, 2013

Oatmeal Pumpkin Spice S'mores Cookies

Oh hai guys.  I'm just going to pretend that I have not been neglecting this blog for two months.

And what better way to break the ice than with Fall's It Flavor:  Pumpkin Spice.  

You know you love/hate it.  It's everywhere.  Ice cream, coffees, donuts, trail mix, pancakes, pop tarts, tea... It's out of control.  Sometimes its overly sugary and disgusting, sometimes it's pumpkin spice heaven.  I have had pumpkin pancakes that make it taste like fall exploded in my mouth.  And I have thrown away an entirely full container of TJ's pumpkin spice chai tea latte mix that made my teeth hurt after one sip.  It's a pumpkin spice gamble.  

No gamble here, however.  These Oatmeal Pumpkin Spice S'mores Cookies are not sugary and disgusting despite having so many components.  The pumpkin is subtle, the dark chocolate not too bitter and the oats help to balance out the sweetness of the marshmallow glaze.  Yes you heard right, these cookies will give you the taste of a sweet marshmallow glaze in every bite. 

Oatmeal Raisin S'mores Cookies
Makes 25, bake at 350* for about 12 minutes.

1 c. flour
2 1/2 c. oats
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp baking soda
1 1/2 c. light brown sugar
1/2 c. butter, room temperature
1 egg
1 tsp vanilla
1/2 c. pumpkin puree
1 c. dark chocolate chips 

1. Sift flour, cinnamon, salt, nutmeg, ginger, cloves and baking soda together in a bowl.
2. In a stand mixer, cream butter and sugar together until fluffy, around 5 minutes.  Add in egg and vanilla and beat until smooth. Add pumpkin puree and beat until smooth. 
3. On low, slowly add flour mixture to wet mixture and continue mixing until fully incorporated.
4. Turn off stand mixture and fold in oats and chips by hand.
5. Scoop dough onto lined cookie sheets and bake until edges start to slightly brown.  Remove from oven and let cook on a wire rack.  

Marshmallow Glaze
1 c. powdered sugar
1 tsp milk
3 tbsp butter
1 c. mini marshmallows

1. In a saucepan over low medium heat, melt butter completely.
2. Add marshmallows and stir until melted into butter.
3. Add milk and stir, remove from heat.
5. Slowly add powdered sugar and whisk mixture quickly until no lumps remain.
6. Pour over cooled cookies.  

I made these for no other reason than because I still owed people cookies from my AIDS Walk fundraising that I started back in April. Ha.  Hey, when it's hot it makes it really hard to bake.  Alas, it is now late October and the last heat wave from our California Indian Summers seems to have left us for good.  Chilly Fall mornings try to make me put on pants now. I'm resisting the pant wearing part of Fall, but the baking part?  I think it's time to embrace it wholeheartedly. I don't mine wearing aprons (or awesome baking gloves) one bit.