I’m going to talk about the most original thing during this time of year: pumpkin flavored things. More specifically, pumpkin cookies. I had a hankering the other day for some sweets and this fit the bill perfectly.
I will warn you that the dough is super sticky. I’m used to making my go-to chocolate chip cookies and the dough is a lot different. So I tried to overcompensate and add more flour to reduce stickiness. Don’t pull a Katy. Don’t do it. Let the dough be sticky if it wants to be sticky. With my changes, they baked just fine but I wish I hadn’t added flour.
What you should do, however, is give into the season completely and enjoy a good pumpkin stout while making pumpkin cookies. Or maybe even pair them together. It’s your call how far gone you want to become this fall. 🙂
Oatmeal Pumpkin Cookies
- 1 cup butter, softened
- 1 cup brown sugar
- 1 cup sugar
- 1 cup pumpkin puree
- 1 egg
- 1 tsp. vanilla extract
- 2 cups flour
- 1 1/3 cups oatmeal
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees.
- Mix together the flour, oats, salt, baking soda and cinnamon in a bowl.
- In a mixing bowl blend together the butter and sugars until fluffy.
- Add the pumpkin, egg and vanilla extract. Mix well.
- Add the flour mixture and mix.
- Add the chocolate chips.
- Drop spoonfuls of dough onto a cookie sheet lined with parchment paper/Teflon (to keep them from sticking or browning too quickly), I usually will get 12 cookies on one pan.
- Bake 14-16 minutes. Let cool.
- Will make around 3 dozen cookies.
Enjoy! Happy fall, fellow pumpkin addicts!