For all you pumpkin lovers out there, this cookie recipe is for you. This cookie is soft, chewy, has the right amount of sweetness and will remind you of fall all over again.
I know my family and friends enjoyed this delectable cookie and so will you!
Unfortunately, you will have to wait for the recipe until later today. I will post right when I get home from class. I hope everyone’s had a good day so far and please stay tuned. 🙂
Edit: Here is the recipe I promised all of you. This cookie recipe makes a ton, so I ended up freezing some. Next time I want to have a pumpkin oatmeal cookie, I can just defrost them and pop them in the oven for a quick and easy snack or dessert. Enjoy!
(Yield: About 48 small cookies)
Ingredients
- 2 cups all purpose flour
- 1 ½ cups old-fashioned oats
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp kosher salt
- 1 cup (2 sticks) unsalted butter; softened
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 cup pure pumpkin puree
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup white chocolate chips (I like to switch off between white chocolate chips & semi-sweet chocolate chips)
- 1 cup dried cranberries
Directions
- Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper.
- Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.
- Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips and dried cherries.
- Drop by rounded tablespoons onto prepared baking sheets.
- Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Additional notes: Can be stored in an air tight container up to 3 days. Also, if you feel that this recipe made a ton of dough, you’re more than welcome to freeze in a air tight zip block baggie up to 2 months.
Recipe adapted from: mybakingaddiction
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