Pumpkin-Oatmeal Cookies

By K.Petersen

pumpkin-oatmeal-cookiesGrowing up I never had pumpkin cheesecake, pumpkin and kale frittatas or pumpkin spiced lattes. In my mother’s kitchen, known for the simple midwestern and Danish meals my father would eat, pumpkin was for pie and for cookies. She made two types of pumpkin cookies; a plain spiced pumpkin cookie with a confectioner’s icing and a pumpkin-oatmeal cookie. There always seemed to be just a cup of pumpkin puree left over from making pumpkin pies that she would effortlessly mix up these great cookies with (but maybe she planned it that way).

You will enjoy these certainly in the fall when pumpkin puree seems to be everywhere and lower priced. I’ve made it with both canned puree and fresh roasted pumpkin and honestly, I can’t tell the difference. I’ve made it with chopped pecans, raisins or chocolate chips thrown in to jazz it up but the basic recipe really doesn’t need anything and the whole batch takes about 10 minutes to mix up. Enjoy!

2 sticks soft butter
1 cup light brown sugar
1 cup granulated sugar
1 cup pumpkin puree
1 egg
1 teaspoon puree vanilla
2 cups all-purpose flour
1 1/3 cups quick oatmeal
1 teaspoon baking soda
1 teaspoon ground cinnamon or 1 teaspoon pumpkin pie spice

Set oven to 350º F. Line baking sheets with pan liners and set aside.

Beat butter and sugars together in a large bowl until light and fluffy. Add pumpkin, egg and vanilla and stir to combine. Combine flour, oatmeal, soda and spices in another bowl and mix to combine. Add all the dry ingredients at once into the pumpkin mixture and stir to combine. Do not over-mix. (stir in up to 1 cup of chopped nuts, raisins or chocolate chips at this point and just mix to combine).

Scoop using a cookie scoop or drop using a tablespoon onto the prepared baking sheets.

Bake for 13-15 minutes, checking at 13 to see if the cookies are lightly browned and set in the center. As with any cookie don’t over bake them.

Cool the cookies for 2 minutes on the pan, then transfer to wire racks to finish cooling. Depending on how big you scoop them this recipe will make 24 to 48 cookies (I normally get 24 using a purple handle scoop from the restaurant supply store).

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