Sunday, October 10, 2010

Pumpkin Oatmeal Cookies

About a month ago I went to the grocery store to get some canned pumpkin so I could make gluten-free pumpkin chocolate chip cookies for my friend's birthday.


The guy at the grocery store told me that they hadn't had pumpkin on their shelves since LAST thanksgiving and he would be surprised if they had any in the store that day.

Surprise, surprise... they didn't.

I was determined, though, so I went next door to a natural foods store, thinking that if they had pumpkin here, it would be a miracle.


So, long story short, I got to make the cookies for my friend and they were great and she could actually eat them because they were gluten free and the story ends happily ever after.

The reason why I decided to tell that story is because, thankfully, I am having the opposite problem now. TOO MUCH pumpkin.  But then again... you can never have too much pumpkin, right?

Sooo I just finished making pumpkin scones... and what's next?

Pumpkin Oatmeal Cookies!

I made these pumpkin oatmeal cookies with white chocolate chips and dried cranberries, but really you could add anything.  Walnuts, chocolate chips, any kind of dried fruit, cinnamon chips, the possibilities are endless.

And let me warn you.  These cookies are addicting.

Not only do they taste delicious, but they smell amazinggg.  I think they should make a candle out of this smell it smells so good.  Just saying.

The recipe is really easy and would be perfect for any Thanksgiving or fall treat in general!


Pumpkin Oatmeal Cookies

2 cups all-purpose flour
1 1/2 cups oats
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. salt
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
1 lg. egg
1 tsp. vanilla extract
1 cup white chocolate chips
1 cup dried cranberries

Preheat oven to 350F.
Line baking sheet with silicone mat or parchment paper.
Combine flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt in medium bowl.
Beat butter and sugars in large bowl until light and fluffy.
Add pumpkin, egg, and vanilla; mix.
Add dry ingredients to large bowl and combine.
Stir in white chocolate chips and dried cranberries.
Drop by rounded tbsps on prepared baking sheet; bake for 12 minutes (cookies are lightly browned)

*Recipe adapted from My Baking Addiction. Makes about 4 dozen cookies

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