Bring the smells of Autumn into your kitchen when making these super cookies.
Course Cookies
Cuisine All-American
Keyword cookies, pumpkin
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 12servings
Calories 497kcal
Author Lynn / Turnips 2 Tangerines
Ingredients
2cupsflour
1 1/3cupsrolled oats, not instant
1 1/4teaspoonbaking powder
1 1/2teaspoonground cinnamon
1teaspoonground ginger
1teaspoonsalt
1/2teaspoonnutmeg
1/2teaspoonpumpkin pie spice
1/4teaspoonground cloves
2sticksbutter, room temperature
1cuppacked brown sugar
1cupsugar
1largeegg, room temperature
1teaspoonvanilla extract
115 oz cancan pumpkin puree' (not pie filling)
1cupdried cherries or cranberries
1cupmini chocolate chips
Instructions
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.