Pumpkin and Oatmeal cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 18 larger cookies
Ingredients
  • 2 cups + 1 tbsp all-purpose flour
  • 1 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1 heaping tsp pumpkin pie spice (I used ¼ tsp each, ground cloves, ground nutmeg, ground allspice)
  • ½ tsp salt
  • 1 and ½ cups old-fashioned rolled oats
  • 1 cup (2 sticks) unsalted butter, melted
  • ¼ cup dark molasses
  • ¾ cup dark brown sugar (I used light)
  • ½ cup granulated sugar
  • 1 egg yolk
  • ¾ cup pumpkin puree (I used Libby's pumpkin puree which is less watery than other brands. In case you use any other brand, Sally mentions that you might need to blot the excess moisture out with a paper towel. Check her site for further instructions.)
  • 1 tsp vanilla extract
  • 1 and ½ cups total add-ins (I used a combination of white chocolate chips, semi sweet chocolate chips, dried cranberries, pumpkin seeds, and pecans)
Instructions
  1. Preheat the oven to 350F degrees.
  2. In a bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together. Fold in the oats.
  3. In another bowl, heat the butter. Add in the molasses, and the sugars. Whisk till combines. Mix in the egg. Add the pumpkin puree and vanilla and whisk until combined completely.
  4. Pour into dry ingredients and fold gently. The dough will be very thick, heavy, and sticky. Keep mixing until just combined, no more. Fold in your add-ins.
  5. Scoop about 2-3 tbsp cookie dough onto parchment lined baking sheets. Slightly flatten the help the cookies spread in the oven. Do not flatten completely.
  6. Bake cookies for 13-15 minutes until very lightly browned on the edges, and still appearing soft in the centers.
  7. Allow cookies to cool completely on the baking sheets. Sally mentions that the cookies' flavor is best on day 2. You can store the cookies in an airtight container for 10 days.
Recipe by The Novice Housewife at https://novicehousewife.com/2014/01/23/pumpkin-and-oatmeal-cookies/