I have never really loved baking with pumpkin. The end product always seems to turn out heavy and wet, so most of the time I shy away from pumpkin recipes, unless it's something like pumpkin pie. However at work a few weeks ago, a group of kids made these cookies and they were so delicious I just had to share them with you. Soft and cakey, these oatmeal cookies are full of flavor, but the pumpkin is very subtle. I love them with chocolate chips but you can, if you must, substitute dried cranberries. I'd also throw in some chopped pecans for a little texture.
Adapted From Best Recipes: Halloween Fun, Food and Crafts October 2010
1 cup flour
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp baking soda
1 1/2 cups brown sugar, packed
1/2 cup butter, softened
1 egg
1 tsp vanilla
1/2 cup solid pack pumpkin
2 cups old fashioned oats
1 cup dark chocolate chips or dried cranberries
Pre-heat your oven to 350 F.
With an electric mixer, cream the butter and brown sugar together until they make a grainy paste. Add the egg and vanilla, continuing to beat well. Stir in the pumpkin until well blended.
In a separate bowl, stir together the flour, cinnamon, salt, nutmeg, baking soda, and oats. Add to the pumpkin mixture and beat in on low until just combined.
Fold in the chocolate chips.
Drop by tablespoons onto parchment paper lined cookie sheets, leaving about 1 1/2 inch space between the cookies so they can spread. Bake in the middle of the oven for about 12-15 minutes, until they are just set on the top and golden brown. Cool on the pan for about a minute before transferring cookies to a rack.
Makes about 2 dozen.
