Houston We have a Pumpkin . . .

I figure if stores are already playing Christmas music and replacing Halloween treats with candy canes, then it's not too early for holiday cookie recipes. Especially if they are pumpkin. Pumpkin offerings are like a spicy-wonderful bridge between Halloween and Christmas.

A kind of welcome, like what folks see when they walk up to the Calvert porch: 

Yesterday I tried out a pumpkin cookie recipe I found online, and decided I had to share. It's pretty yummy and not overly sweet. More like those little scone bites you can find at Starbuck's. 

Spiced Pumpkin Oatmeal Cookies

via CHOW website 

For the cookies:

2 cups all-purpose flour

1 1/3 cups rolled oats (not instant)

1 1/4 teaspoons baking powder

1 1/2 teaspoons ground cinnamon (I increased it to 2 teaspoons)

1 teaspoon ground ginger

1 teaspoon fine salt

1/2 teaspoon ground nutmeg (I doubled this) (and added 1/2 tsp. Allspice as well)

2 sticks unsalted butter, at room temperature 

1 cup packed dark brown sugar

1 cup granulated sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

1 (15-ounce) can pumpkin purée (not pie filling; about 1 3/4 cups)

For the glaze:

1 1/2 cups powdered sugar, sifted

3 tablespoons plus 1 teaspoon milk (not nonfat), plus more or less as needed

2 tablespoons maple syrup

Line 2 baking sheets with parchment paper; set aside.

Whisk the flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg in a medium bowl to aerate and break up any lumps; set aside.

Place the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until lightened in color and fluffy, about 5 minutes. Stop the mixer and scrape down the paddle and the sides of the bowl with a rubber spatula.

Add the egg and vanilla, return the mixer to medium speed, and beat until incorporated, about 30 seconds. Stop the mixer and scrape down the paddle and the sides of the bowl.

With the mixer on low speed, add half of the reserved flour mixture and mix until just incorporated. Add half of the pumpkin and mix until just incorporated. Repeat with the remaining flour mixture and pumpkin.

Drop by rounded, heaping Tablespoons (I like a large cookie scoop) onto parchment lined baking sheets, about 2 inches apart.

cookie scoops, a must in my kitchen--no sticky fingers! 

Bake for a total of 20-24 minutes, rotating cookie sheets on oven shelves halfway. Cookies will be plump, round, soft, golden brown underneath and at edges when done.

Cool on racks. 

Meanwhile whisk together ingredients for glaze (in the pic, I'm using almond milk because that's what we drink). I found the mixture a bit runny and had to add a little more powdered sugar. 

It's easy to drizzle glaze by using a zip lock sandwich bag--nicely disposable too! Simply spoon glaze into bag, seal. Then snip a VERY TINY bit off off one corner. Squeeze bag in squiggles over the cookies and Voila! 

The glaze sets in about 20 minutes, and your Spiced Pumpkin Oatmeal Cookies are ready to serve: 

To read the original recipe (and reviews) you can click here: http://www.chow.com/recipes/30456-spiced-pumpkin-oatmeal-cookies

Huh? What . . . Houston? Why did I call this post "Houston We have a Pumpkin"?

Because home made cookies need coffee, coffee and cookies require a good book. 

And I have one in mind. An exciting and romantic medical drama set in . . . Houston. 

That's right, LIFE SUPPORT, the third book in my Grace Medical series is scheduled for release on March 1st.  It's already on pre-order via favorite online sites. 

 Family turmoil, ethics, and a hurricane: can hope weather the storm?

You'll have to wait and see. Meanwhile here's a little Chapter One   to go with those cookies. 

Happy reading . . . and bon appetit!