Surprise, surpise, December is going to be all about the cookies. It’s cookie season people, and I take it very seriously. I really enjoy mixing it up every year with a combination of traditional and family recipes, and then a few new options to broaded my horizons. I love the holiday flavors: gingerbread, buttery pecans, chocolate and pepermint!
For this first cookie I’m a little stuck in November because I can’t get enough pumpkin! I found this recipe through Pinterest I believe, and I must say, after making several pumpkin recipes this fall, this was a great one to end on.
Pumpkin Oatmeal Cookies
Yeilds about 40 depending on size, adapted from My Baking Addiction
- 2 cups all purpose flour
- 1 1/2 cups old-fashioned oats
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp kosher salt
- 1 cup (2 sticks) butter; softened
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 cup pure pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1 cup white chocolate chips
- 1 cup dried cranberries, roughly chopped
- Preheat oven to 350.
- Combine dry ingredients in a bowl and set aside: flour, spices, oats, salt, and baking soda.
- Cream together butter and sugars until light and fluffy. Add pumpkin puree, egg, and vanilla. Mix until well combined.
- Gradually encorporate dry mixture into wet being careful not to over mix. Fold in chocolate chips and dried cranberries.
- Drop cookies onto parchment lined cookie sheet in generous teaspoon size. Bake 12-14 minutes.