Surprise, surprise, another pumpkin recipe! Can you tell I’m obsessed? I’ve been putting pumpkin into EVERYTHING recently, from cookies to muffins to corn bread! The pumpkin cornbread was actually a spur-of-the-moment kind of deal…my favorite cornbread recipe uses applesauce, and since my kitchen happened to be inflicted with an absence of applesauce, I turned to my best fall baking friend in a time of need. Pumpkin! And, being the completely amazing BFF it is, pumpkin totally came through for me. The resulting cornbread was moist, sweet, and slightly crumbly. It was also orange. My family commented that this was the best cornbread I’d ever made….score!
However, this post is not about cornbread. No, no, no. It’s about cookies! Cookies made with a winning combination of cinnamon chips, oats, raisins, and of course, pumpkin. I’m sad to say that a cookie or two’s worth of dough didn’t quite make it to the oven…this dough is seriously addicting. Or maybe it’s just me.
Whether you enjoy these cookies warm out of the oven, at room temperature, frozen (my brother’s favorite), or straight out of the mixing bowl, you’re in for a treat! Fall flavors at their finest 🙂
Pumpkin Oatmeal Cookies with Cinnamon Chips & Raisins
2 cups all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground allspice
1/8 tsp ground cloves
1/2 tsp salt
1 cup unsalted butter, at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
1 cup pumpkin puree
1 large egg
1 tsp vanilla extract
1 1/2 cups quick-cooking oats
1 cup cinnamon chips (or chocolate chips)
1 cup raisins (or dried cranberries)
Preheat oven to 350 degrees F. Combine flour, baking soda, spices, and salt in a medium-sized bowl. Set aside.
In a large bowl, beat together the butter and sugars until light and fluffy. Add in the pumpkin, egg, and vanilla and beat until well-combined. Gradually stir in the flour mixture.
Add in the oats, cinnamon chips, and raisins. Stir until combined. Drop cookies by rounded tablespoons onto lined or lightly greased cookie sheets. Bake for 12-14 minutes, or until edges are slightly browned. Let cookies cool on the sheets for 3 minutes before removing to a cooling rack. Makes about 4 dozen cookies.
(Recipe adapted from Two Peas and Their Pod)