Thursday, December 16, 2010

Pumpkin Oatmeal Fancies

So, I had this recipe that I had cut out of a magazine for Pumpkin Oatmeal cookies. What magazine? I have no idea as it was at least 6 years ago that I cut it out thinking that they would be fun to make. I found the recipe again when I was looking for something else to make for the monkey, and use up the pumpkin we had around. The first time around I did them with Jules Gluten Free flour for the Gluten-Free Cookie Swap on Facebook. They were good, but unfortunately we can't use the flour blend regularly as it has cornstarch in it (corn being one of the monkey's allergens). So, I started thinking of what I could do flour wise, and came up with this variation. They are a bit softer a cookie than I like, but I know I am in the minority on liking super crisp cookies.

Please note: I am looking for a fun name for these cookies. Some have been suggested but nothing that really strikes me. Feel free to suggest in the comments section.

Pumpkin Oatmeal Fancies

4 ounces unsalted butter, softened
100 grams brown sugar
50 grams turbinado sugar
4 ounces fresh or canned pureed pumpkin
1 egg (or egg equivalent)
1/2 teaspoon vanilla
50 grams sorghum flour
40 grams white rice flour
30 grams almond meal
40 grams arrowroot starch
1/4 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground all spice
100 grams rolled oats

dried cranberries, handful or so
Enjoy Life chocolate chips, handful or so

Preheat oven to 350 degrees F. Cream together butter and sugars. Add pumpkin, egg/egg equivalent and vanilla. Beat until combined. Mix in flour, baking soda and spices. Stir in oats, and cranberries and chocolate chips. Drop by rounded teaspoonfuls (I like my Pampered Chef small scoop) on a greased cookie sheet. Bake for 6 minutes, then flatten a bit, and bake for 6 more minutes. Let cool. Makes about 4 dozen cookies.

P.S. Go check out loads of gluten free desserts at A Gluten Free Holiday!


  1. Those sure do sound delicious. How tough with the allergen. You do a great job with it though.

  2. Thanks Tina! You can substitute back the flour/starch/xanthan gum with all purpose flour if you are interested in making them!