I love developing recipes whether I am making them from scratch or personalising an existing one; it is always a thrill! In the FFF FLab is where the magic happens!

So during my usual web wanderings, I found a recipe for pumpkin oatmeal choc chip cookies! I held my breath not daring to breathe as I skimmed the ingredient list. Sure enough I had every single item required!!!

As I raided my pantry, my eyes fell on some desiccated coconut, then I saw the canister of cayenne pepper and cloves looking dejected; so I grabbed those. Ooooh and there was this bag of mixed nuts and dried fruit! Why not?! I snatched those as well.

When I looked at my heap, I wasn’t sure how it would turn out but I would find out soon!
You can find the original recipe here. Now for my kitchen sink version!


2 1/2 cups all-purpose flour
1 cup quick oats
1/2 cup dessicated coconut
1 tsp baking soda
3/4 tsp salt
1 3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1 tsp cayenne pepper
1 cup unsalted butter, softened
1 1/3 cups packed light-brown sugar
2/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup canned pumpkin puree (on this occasion I used canned but for a step by step on how to. Are your own pumpkin purée, which I recommend, read my post “Easy as Pie 2″

1 3/4 cup semi-sweet chocolate chips
1 cup chopped mixed nuts and dried fruit

The “How to”

Preheat oven to 170 degrees Celcious. Whisk together the flour, oats, coconut, baking soda, salt, cayenne, cinnamon, nutmeg and ginger in a large mixing bowl for 30 about seconds and set aside.

In the bowl of an electric mixer, whip together butter, brown sugar and granulated sugar until creamy (unless you’re aiming to build your biceps, please use an electric mixer ?); pause occasionally to scrape down the sides of the bowl. Then add in the egg, when it is incorporated blend in vanilla extract and pumpkin puree. With the mixer set on low speed, slowly add in dry ingredients and mix until combined. Mix in chocolate chips and nut and fruit mix. Let batter rest for a few minutes; 5 – 10 minutes should do it. This will give the oats some time to absorb the liquids so that batter isn’t too sticky. Laos it helps the cookies to hold their shape as they bake.

Scoop dough out 2 Tbsp at a time and drop onto parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven for 12 – 14 minutes.

Now this step is crucial; allow the to cool on the baking sheet for at least 5 several minutes before transferring to a wire rack to cool completely. Now you can munch away.

This recipe yields a chewy cookie but is oh so good. With just the slightest hint of warmth from the cayenne. It is a surprising experience. Something you wouldn’t ordinarily expect in a cookie.

Let me tell you, this cookie had everything AND the kitchen sink in it! Lol!

It was studded with choc chip, nuts and dried fruit like a bejeweled or even blinged out treat!




If you live in North America, this recipe would be great for the upcoming Thanksgiving Holidays or afterwards when you won’t know what to do with all the pumpkin-ey left overs. You should try it!

You don’t have to live in North America to try it though ?

FFF Tip of the Day

Whenever possible, make your own purée; it is so easy! Check it out here.

No, I do not have an identity crisis; I am fully aware that I am not American.

I am also aware that it is not Thanksgiving but what has that got to do with anything? I made pumpkin pie! And I am trilled!

When my mum arrived with a whole host of fruits and vegetables AND a pumpkin in tow I scratched my head; I felt like I was on the set of Food Network’s “Chopped”. Then a tiny voice said, “You can make pumpkin pie”……

After scouring recipes to find one that I could execute I settled for a version that I have explained step by step in this post.

I must stay though that the result was absolutely amazing. I honestly was pleasantly surprised.

So it all started with a pumpkin (obviously 🙂 )


Ingredients for the pumpkin filling
1 1/4 cups pumpkin puree (I made mine from scratch; the procedure follows below)
3/4 cup brown sugar
1/4 white sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup cream
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
9-inch pie crust, follow the recipe in my post Easy as Pie 1

Process for making pumpkin purée.

Preheat your oven to 220 degrees celsius.

Take the top off the pumpkin so that you have a flat surface then carefully half the pumpkin using a cleaver knife. Using a metal spoon scoop out the seeds and the stringy membrane of the pumpkin. You may discard the seeds or keep them and roast them later.


Place the cleaned out pumpkins cut side down on foil or parchment paper lined baking tray and cooked them until a fork goes through the flesh easily (about 45 minutes – 60 minutes)


Allow to cool and carefully scoop out the flesh and place in the food processor. Blitz it until you have a smooth paste and then add the other ingredients; mix until well combined.


You may proceed to pour the filling in your chilled pie crust or you may choose to blind bake the pie crust first. I opted to blind bake my crust.

In order to blind bake your pastry simply cover the cover your crust with parchment and carefull place beans or rice in the cavity. I used decorative pebbles and they worked well.

Bake in a 230 degrees Celsius preheated oven for about 15 minutes or until the edges of the crust turn a golden brown colour.


Once cool you can pour in your pumpkin puree mix and bake in the oven until a skewer inserted in the middle of the pie comes out clean. It takes about an hour. Start at 175 degrees Celsius for the first 10 minutes then lower the temperature to 150 degrees.



Once baked allow to cool for at least 2 hours before attempting to cut into it.

The waiting period was a little maddening for me but in the end it was well worth it.



I wonder what I will make with the left over pumpking puree………….. 🙂