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Cakes and Cookies,  Cookies,  Recipes

Autumn Cookies with Pumpkin Spice, Oats, Pecan Nuts and Raisins

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Spicy, nutty, oaty, chewy, crunchy cookies with little bursts of juicy caramel sweetness oozing from the raisins, sultanas and maple syrup. The Pumpkin Spice Mix is a delectable and comforting combination of cinnamon, ginger, nutmeg, cloves and allspice; not only does it taste divine, it makes the house smell amazing, evoking comfort and warmth. Eating these is like a big ‘cookie hug’: sink into a comfortable chair with a hot cup of tea and a couple of these cookies, and simply relax and enjoy!

I can literally eat these cookies all your round but whenever I have them, I just close my eyes and think of Autumn! The flavours and textures are somehow reminiscent of this time of year; walking through muddy lanes deep with fallen yellow and orange leaves, searching for conkers in the woods, wrapping up against the windy and cooler weather (and often wet – this is the UK after all!) all leading us slowly but surely into winter. It has been a long and difficult summer and looming ahead of us is a difficult winter. We all need an extra hug every now and then!

This recipe is adapted from my Chocolate Chip Cookies – Core Recipe. For other easy Chocolate Chip Cookies recipe ideas or for more detailed instructions, please take a look.

The changes I have made are:

  • replace some of the sugar with maple syrup (or runny honey)
  • replace some of the flour with oats
  • instead of adding chocolate, I have added a few more oats, desiccated coconut, chopped pecans and raisins and/or sultanas
  • NB by adding the extra oats, the cookies tend to be thicker and spread less.

One of the wonderful things about this recipe (and most cookies in general to be fair) is that you can make a big batch and freeze them uncooked but oven ready. They can be cooked directly from frozen in just 12 minutes. Freshly cooked warm cookies on demand – what is not to like?

I’ve mentioned before how I often send food in the post to my girls when away at university or indeed to my mum and my in-laws as little treats and pick me ups. These cookies are perfect for that! A special treat for anybody you want to spoil!

How to make Autumn Cookies with Pumpkin Spice, Oats, Pecan Nuts and Raisins

Collect all your ingredients together:

  • unsalted butter, at room temperature
  • soft brown sugar 
  • maple syrup or honey
  • fine salt
  • egg 
  • vanilla extract
  • plain/all-purpose flour 
  • jumbo oats
  • desiccated coconut
  • baking powder 
  • pumpkin spice mix (See Recipe Notes)
  • pecan nuts
  • raisins and/or sultanas
  • extra chunks to use as a topping

Make that cookie dough!

  1. Chop the pecan nuts which are going into the cookie dough (not the whole ones for the tops). Scatter on a baking sheet and cook in the centre of a preheated oven for 5 minutes. Take out of the oven and tip into a bowl. Set aside to cool.
  2. Put the butter, salt and the sugar and maple syrup or honey into a large bowl and using an electric whisk mix until fluffy. This should take 3-4 minutes. 
  3. Scrape down the sides of the bowl, add the vanilla and the egg and beat again.
  4. Scrape down the sides of the bowl and add the flour, oats, coconut, pumpkin spice mix and baking powder.Scrape down the sides of the bowl and add the flour, oats, coconut, pumpkin spice mix and baking powder.
  5. Fold in briefly by hand – this is merely to prevent a cloud of flour in your kitchen! Use you electric whisk on a medium speed to beat until fully incorporated.
  6. Add the chopped cooked pecan nuts and the raisins/sultanas.

Next divide into 28 x 30g balls of cookie dough:

I am quite specific how I do this:

  1. I use a heaped tablespoon measure or a small ice cream scoop.
  2. I sit a chopping board or a baking tray with parchment on the top of the scales and zero the scales. I can then check that each cookie weighs 30g each. The more accurate you are, the more consistent your cookies will be when cooked. I don’t worry about 2g here or there but I am quite careful. However, I should point out that my girls eye ball it when making these cookies and just use an ice cream scoop. They cannot understand why I am so pernickety. I confess theirs always turn out really well, so your choice!
  3. Once you have divided the dough into balls, roll gently into a neater shape (the dough will be very soft at this stage). Top each dough ball with a complete pecan nut half.

Please note:

  • unlike a lot of cookie recipes, this cookie dough does not need to be chilled prior to cooking.
  • if you want to freeze any, now is the time. Place in the freezer on a baking parchment lined baking tray and as soon as the dough balls are solid, they can be transferred into labelled freezer bags or containers.

Bake the cookies:

When you are ready to bake your cookies:

  1. place them spread out on a baking sheet – I get 8 per sheet depending on the size of the baking sheet. They do not spread that much, so you should be able to get more on your baking sheet than the Chocolate Chip Cookies
  2. cook in a preheated oven for 10 – 12 minutes or until cooked to your liking. In my oven they take exactly 11 minutes. However if you are cooking 2 trays of cookies at the same time, I cook for 6 minutes and then swap the trays over and cook for a further 6 minutes. They are cooked when they have spread out, are starting to brown on the edges and look ever so slightly underdone. They should still be soft in the middle.
  3. let them cool on the baking sheet for 10 minutes and then transfer to a cooling rack.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodilkitchen. You could also leave a comment in the box directly below the recipe.

Autumn Cookies with Pumpkin Spice, Oats, Pecan Nuts and Raisins

Spicy, nutty, oaty, chewy, crunchy cookies with little bursts of juicy caramel sweetness oozing from the raisins, sultanas and maple syrup.

Course afternoon tea, Morning Coffee, Snack, treat
Keyword Autumn, coconut, Fall, Oats, pecan nuts, pumpkin spice, raisins
Prep Time 15 minutes
Cook Time 12 minutes
Servings 28
Author Susan

Ingredients

  • 125g unsalted butter, at room temperature (NB if you would like to use brown butter, see Recipe Notes below)
  • ½ teaspoon fine salt
  • 125g soft brown sugar
  • 50g maple syrup or runny honey
  • 1 large egg
  • 1 teaspoon vanilla extract/paste
  • 150g plain/all-purpose flour
  • 70g jumbo oats
  • 50g desiccated coconut
  • 4 teaspoons Autumn/Pumpkin spice (see Recipe Notes)
  • ½ teaspoon baking powder
  • 100g chopped pecan nuts
  • 100g raisins and/or sultanas

Topping:

  • 28 complete pecan halves

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4

  3. Chop the pecan nuts which are going into the cookie dough (not the whole ones for the tops). Scatter on a baking sheet and cook in the centre of a preheated oven for 5 minutes. Take out of the oven and tip into a bowl. Set aside to cool.

  4. Put the butter, salt and the sugar and maple syrup or honey into a large bowl and using an electric whisk mix until fluffy. This should take 3-4 minutes. 

  5. Add the egg and vanilla extract/paste and continue to whisk until thoroughly mixed.

  6. Add the flour, oats, coconut, spice and baking powder to the butter mixture and either:

    – Fold in briefly by hand – this is merely to prevent a cloud of flour in your kitchen! Use your electric whisk on a medium speed to beat until fully incorporated, OR

      – Alternatively, fold in completely by hand.

  7. Fold in the chopped pecan nuts and raisins and/or sultanas until evenly mixed throughout. The dough will be quite soft and sticky at this stage. (NB hold a few nuts/raisins back, just 4-5, to add into the last cookie.)

  8. Divide the dough into balls, (I use 30g/1 large tablespoon.) Roll gently into a neater shape (the dough will be very soft at this stage). Top each dough ball with a complete pecan nut half.

  9. Place the dough balls spread out on a baking sheet – I get 8 per sheet depending on the size of the baking sheet. They do not spread that much, so you should be able to get more on your baking sheet than the Chocolate Chip Cookies

  10. Baking one tray at a time: bake for 10 – 12 minutes. (I cook mine for 11 minutes.)

    Baking two trays at a time: add one minute to the total time to cook. Bake for half this time and then quickly swap the trays over i.e. put the top tray on the lower shelf and the tray from the lower shelf and on the higher shelf and cook for the remaining time.

    (So for one tray I cook for 11 minutes and 2 trays for 6 minutes, swap the trays and then another 6 minutes = 12 minutes on total.)  

  11. The cookies are cooked when: they have spread out, are starting to brown on the edges and look ever so slightly underdone. They should still be soft in the middle. Let them cool on the baking sheet for 10 minutes and then transfer to a cooling rack.

Recipe Notes

Equipment:

  • Kitchen scales and measuring spoons
  • Electric whisk and mixing bowl
  • Chopping board and knife
  • Baking sheets lined with baking parchment, if necessary
  • Ice cream scoop/tablespoon measure

Brown Butter: if you would like to replace the unsalted butter with brown butter, you should use 105g brown butter and add 20ml milk. For more information on Brown Butter, please see my post.

Autumn/Pumpkin Spice Mix:

If you do not have any of this spice, you can use:

  • 2 teaspoons cinnamon powder
  • ⅔ teaspoon ginger powder
  • ⅔ teaspoon ground nutmeg
  • ⅓ teaspoon ground cloves
  • ⅓ teaspoon all spice

Cooking from frozen: allow 1 – 2 minutes extra cooking time.

Weighing the ingredients:

You can either weigh your ingredients and then add them to the mixing bowl or you can weigh your ingredients directly into your mixing bowl. Simply put the bowl on the scales and zero the scales. Make sure you remember to zero them in between adding each new ingredient.

 

 

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