This time of year, or any time of year for that matter, if something comes in a pumpkin flavor, I am ordering it. Surprisingly, my exception to this rule comes in the form of the drink that is cult-like in its popularity- the PSL. Not a fan.
The recipe for these cookies was originally from Baking Bites, but I took note of it courtesy of a of mine friend, the talented author of the blog Five Thirty Two. I advise all readers to give it a look, particularly if you are local to the Boston area. http://fivethirtytwo.com/
This was my second time making these fall treats. I would recommend adding slightly more pumpkin puree than the recipe below recommends, and loading it up with chocolate chips and walnuts.
Pumpkin Chocolate Chip Oatmeal Cookies
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
1/4 cup butter, room temperature
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1/4 cup pumpkin puree
1 tsp vanilla extract
2 cups quick cooking oatmeal
Preheat oven to 350F and line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. In a large bowl, cream together the butter and the sugars until fluffy. Beat in the egg, followed by the pumpkin puree and the vanilla extract. Working by hand, stir in the flour mixture and the oatmeal until just combined and no streaks of flour remain. Stir in the chocolate chips. Drop rounded tablespoonfuls of the dough onto the prepared baking sheet. Bake for about 11-13 min. Cookies will be lightly browned at the edges when done. Don’t be tempted to over-bake them in the hope of browning them more, or they can dry out. Allow cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a wire rack to cool completely.