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Autumn Pumpkin Cookies
Looking for a new way to use canned pumpkin? Try making pumpkin cookies. Autumn Pumpkin Cookies are so delicious. They’re moist, flavorful and easy to make. They’re also loaded with oatmeal, dried cherries or cranberries and mini chocolate chips. Autumn pumpkin cookies are packed with all of the warm spices that are associated with autumn such as: ginger, nutmeg, cloves and pumpkin pie spice. Celebrate Autumn with a pumpkin cookie.
Cookie Add Ins
Autumn Pumpkin Cookies are beyond delicious! If you have never made pumpkin cookies before, you need to give this recipe a try. Feel free to experiment with this recipe. Try adding white chocolate chips, cinnamon chips or butterscotch chips in place of the mini chocolate chips. For a deliciously new and tasty twist try adding macadamia nuts. Dried fruit such as dried pineapple or cherries from Paradise Fruit Co would be super.
All About Pumpkin
When the Colonists landed on North America they found the Native Americans growing and using pumpkins. This large, ungainly fruit was enthusiastically embraced by the New Americans and subsequently pumpkin pie became a national Thanksgiving tradition. It was so loved that one early Connecticut colony delayed Thanksgiving because the molasses needed to make this popular pie wasn’t readily available.
Large, round and orange, the pumpkin is a of the gourd family. This also includes all varieties of melon, watermelon and squash. Its orange flesh has a mild, sweet flavor. The seeds, husked and roasted have a nutty flavor. Pumpkin seeds are commonly known as pepitas. Fresh pumpkins are available in the fall and winter. Some have weighed in over 100 pounds.
In general, however, the flesh from small size pumpkins will be more tender and succulent. Choose pumpkins that are free from blemishes and heavy for their size. Store whole pumpkins at room temperature up to a month or refrigerated up to 3 months. Puréed pumpkin is also available canned. Pumpkin can be prepared in almost any way suitable for winter squash. Pumpkins are a good source of vitamin A.
Bring the smells of Autumn into your kitchen when making these super cookies.
- 2 cups flour
- 1 1/3 cups rolled oats, not instant
- 1 1/4 teaspoon baking powder
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cloves
- 2 sticks butter, room temperature
- 1 cup packed brown sugar
- 1 cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 15 oz can can pumpkin puree' (not pie filling)
- 1 cup dried cherries or cranberries
- 1 cup mini chocolate chips
Heat oven to 350º Line baking sheets with parchment paper, set aside.
Whisk flour, oats, baking powder, cinnamon, ginger, salt, nutmeg, pumpkin pie spice and cloves in a medium bowl, set aside.
Place the butter and sugars in a large bowl. With electric mixer, beat on medium speed until lightened in color and fluffy, about 5 minutes. Stop the mixer and scrap down sides of bowl often. Add the egg and vanilla, beat on medium speed, about 30 seconds.
On low speed, add half of the flour mixture to butter mixture and mix just until blended. Add half of the pumpkin and mix just until blended. Repeat with the flour mixture and pumpkin. Gently stir in the dried cherries and chocolate chips. Drop by rounded tablespoons onto parchment lined baking sheets.
Bake at 350º for 12 to 15 minutes. Keep batter in the refrigerator between baking batches.
Cool cookies on wire rack. Store in air tight container.