pumpkin oatmeal cookies

Something strange happens when the weather starts to cool down and the leaves start to change colors.  All of a sudden everyone’s taste buds go from cravings everything berries and basil to needing pumpkin, pumpkin, and more pumpkin.  If you follow food blogs, pumpkin is everywhere!  If you go to any coffee shop (not just Starbucks anymore) or restaurant, there are pumpkin lattes, pumpkin smoothies, pumpkin bread, pumpkin muffins, pumpkin scones, pumpkin ice cream, pumpkin ravioli…I can keep going but I think you get the idea.
I love pumpkin so naturally I jumped on the pumpkin loving train and have been cooking and baking with pumpkin for weeks now.  These pumpkin infused oatmeal cookies have been on my to-make list for awhile now, and now they are on my to-make-again list.  They are moist, chewy, and full of the pumpkin spice flavor.  A lot of the other pumpkin cookie recipes that I have tried are more on the cake-y side, but the oatmeal in this recipe lends to the cookies chewiness  The pumpkin also adds a lot of moisture to the recipe, which helps the cookies stay moist for days.  Definitely a must-try for any pumpkin lover!
Pumpkin Oatmeal Cookies
adapted from picky cook
makes about 40 cookies
2 cups all purpose flour
2 1/3 cups old fashioned oats (not instant or quick-cook)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp fresh ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup brown sugar
3/4 cup granulated sugar
2 tbsp honey
1 cup pumpkin puree (not pumpkin pie filling)
1 large egg
1 1/2 tsp vanilla extract
combination of cinnamon and sugar for sprinkling
Directions:
Preheat oven to 350 degrees F.  Line baking sheet with parchment paper.
In medium bowl, combine flour, oats, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg in a bowl.
In large bowl with electric mixer, cream butter, sugars, and honey until light and fluffy, about 3 minutes. Add pumpkin, egg, and vanilla, and mix well.
Add dry ingredients and mix until just combined.  Chill dough for 30 minutes in refrigerator.

With a spoon, drop cookie dough onto baking sheets into rounded tablespoon balls.  Sprinkle tops with cinnamon sugar.  Bake 14 minutes.  Cool on baking sheet for a couple of minutes and then transfer onto cooling rack. 

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Comments

  1. Colleen says

    I’m baking these at the moment and they smell great! The dough tastes pretty yummy too. :-) I didn’t change a thing, just added raisins.

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