Tuesday, November 8, 2011

Pumpkin Chocolate Chip Oatmeal Cookies

Pumpkin Chocolate Chip Oatmeal Cookies

I'm pretty sure that those 5 words come to my mind quite often this time of year. I go crazy for pumpkin! And this year is no exception. I started the pumpkin season in September because I had missed it so much. I found this recipe off of one of my favorite food blogs, Annie's Eats and adapted it to what I had in my pantry as well as my families tastes. A quick side-note, these are the absolute best fresh out of the oven because they are slightly crisp on the outside and chewy on the inside. Not to say they aren't good later on, they are just the best fresh and hot, so make sure you treat yourself!

Pumpkin Oatmeal Cookies

Yield: about 3 dozen cookies


2 cups all-purpose flour

1 tsp. baking soda

2 tsp. ground cinnamon

¾ tsp. ground ginger

¼ tsp. ground cloves

¼ tsp. grated nutmeg

Dash of allspice

½ tsp. salt

1 cup (2 sticks) unsalted butter, at room temperature

1 cup light brown sugar, packed

1 cup granulated sugar

1 large egg

1 tsp. vanilla extract

1 cup pumpkin puree

1½ cups old-fashioned oats

1 to 1 1/2 cups semi-sweet chocolate chips


Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper.

In a medium bowl, combine the flour, baking soda, spices and salt. Whisk to blend. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Blend in the egg and vanilla. Beat in the pumpkin puree until well incorporated. With the mixer on low speed, mix in the dry ingredients just until incorporated. Beat in the oats until combined. With a rubber spatula, fold in the white chocolate chips and dried cranberries until evenly mixed.

Drop in small scoops (about 1½-2 tablespoons) onto prepared baking sheets, spaced 2-3 inches apart. Bake 12-14 minutes, or until the cookies are lightly browned, rotating the sheets halfway through baking. Allow to cool on the sheets about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Recipe adapted from annieseats

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