Life has been a little crazy (evident by the tumbleweeds rolling through this blog), but I jumped at the chance to make cookies. They are usually pretty quick to throw together and would curb my yearning to get back to baking. I went straight to my blog to pull up the cookie recipe, only to discover it wasn't there. When I thought about it, I could barely remember ever having made pumpkin cookies before.
I pulled up my trust excel spreadsheet of recipes, and right there was a recipe for soft pumpkin cookies, rated five stars - my highest rating. I'm not sure why I never blogged about them, but I'm so happy to have 'found' them again. I threw in a few tweaks and my usual substitutions, and the result was a soft, but sturdy, cookie that is perfect for fall!
Soft Pumpkin Oatmeal CookiesSource: Adapted from Joy the Baker and Big Fat Cookies
Yield: about 2 dozen cookies
- 2 cups whole wheat pastry flour
- 1 1/2 cups old fashioned oats
- 1 1/2 teaspoons baking powder
- 1 teaspoon soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1 1/4 cups evaporated cane juice
- 1/2 cup (one stick) butter, at room temperature**
- 2 eggs
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1/2 cup dried cranberries
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
- Stir the flour, oats, baking powder, baking soda, salt and spices together in a medium bowl and set aside.
- In a large bowl, using an electric mixer on medium speed or a stand mixer fitted with a paddle attachment, cream together the butter and sugar until lightened in color, about 2 minutes. Scrape the sides of the bowl as needed during mixing. On low speed, mix in the eggs, one at a time. Add the pumpkin and vanilla, mixing just until blended. Slowly add the flour mixture to incorporate it. Mix in the chocolate chips and cranberries.
- Scoop mounds of dough, roughly 2 tablespoons each, onto lined sheets. Space cookies at least 2 1/2 inches apart.
- Bake cookies about 14 minutes, until the edges are just lightly brown. Cool cookies on the baking sheet for 5 minutes before transfering to a wire rack to cool completely. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.