If there is one thing I love more than fall, it's probably pumpkin. I don't really know when this obsession started but it is indeed an obsession now. I love it. I tried to make myself a delicious loaf of pumpkin chocolate chip espresso bread, but alas, as I said in my last post I am no good with the bread baking thing. Who knows what's wrong with me. I quickly overcame this bread obstacle and immediately made around 5 dozen pumpkin oatmeal cookies. They. Are. Amazing.
So thanks to My Baking Addiction I had the perfect recipe to work from.
Pumpkin Oatmeal Cookies Yield: I got 5 dozen small-ish cookies
2 cups all purpose flour
1 ½ cups old-fashioned oats
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon 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 teaspoon vanilla extract
1 cup white chocolate chips
1 cup craisins; roughly chopped
1. Preheat oven to 350. Line your baking sheet with parchment paper or lightly spray.
2. Combine all dry ingredients in a bowl. Beat butter and both sugars until light and fluffy. Add pumpkin, egg and vanilla extract. Mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips and craisins.
3. Drop by rounded tablespoons onto prepared baking sheets. Bake for 12-14 minutes or until cookies are light brown. Cool on baking sheets for a couple minutes. Remove to wire racks to cool completely.
*** For about half my cookies I used white chocolate chips and craisins/raisins. Here's the thing though, I made the other half with butterscotch chips and chopped pecans and they were INCREDIBLE. Seriously. The added fruity taste of craisins is nice, but the butterscotch and nuts just took these cookies to a whole new level.
