I love testing different dishes with seasonal flavors, and this time of year pumpkin, apple and squash are my go-to’s! This cookie recipe is perfect to stick in the oven now to have ready to dive into for after the kids get back from trick or treating – Pumpkin Oatmeal Chocolate Chip cookies! You can even say they’re a bit heathy with the pumpkin and oatmeal 🙂 enjoy this recipe I found online at chowhound.com and have a happy and safe Halloween!
Recipe from http://www.chowhound.com
2 cups all-purpose flour
1 1/3 cups rolled oats (not instant)
1 1/4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger (I omitted this)
1 teaspoon fine salt
1/2 teaspoon ground nutmeg
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup packed dark brown sugar
1 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin purée (not pie filling; about 1 3/4 cups)
Heat the oven to 350°F and arrange the racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside.
Whisk the flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg in a medium bowl to aerate and break up any lumps; set aside.
Place the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until lightened in color and fluffy, about 5 minutes. Stop the mixer and scrape down the paddle and the sides of the bowl with a rubber spatula.
Add the egg and vanilla, return the mixer to medium speed, and beat until incorporated, about 30 seconds. Stop the mixer and scrape down the paddle and the sides of the bowl.
With the mixer on low speed, add half of the reserved flour mixture and mix until just incorporated. Add half of the pumpkin and mix until just incorporated. Repeat with the remaining flour mixture and pumpkin.
Bake 24 minutes or until the cookies are golden brown on the bottom and around the edges. Cool on a wire rack and enjoy!