“Cookies are made of butter and love.” ~ Norwegian Proverb
Pumpkin Spice Oatmeal Cookies
The fall weather has been nothing short of exquisite in upstate New York. The days have been sunny yet crisp; and the foliage looks like someone took their paintbrush and dabbed crimson, yellow and orange on all the leaves.
Fall decorating is in full swing with pumpkins, corn stalks and mums abounding.
Halloween is a big deal in my neighborhood; and the goblins and strings of orange lights are beginning to appear. I love it. Also, just in case I haven’t said it before, I love, love, love fall.
Baking during the fall and winter is so comforting that I decided to take a hint from all those pumpkins and make cookies. These cookies are moist and flavored with pumpkin pie spices. My husband couldn’t stop eating them warm out of the oven.
So, gather the dry ingredients,
As well as the wet ingredients;
And let’s get baking these pumpkin oatmeal cookies!!
Combine the flour, oatmeal, baking powder, salt and spices in a medium sized bowl. Whisk together and set aside. NOTE: I used quick cooking oats in this recipe. You can use rolled oats if you want the texture of the cookie to be chewier.
Cream the butter, white sugar and brown sugar until light and fluffy.
Mix in the egg, pumpkin and vanilla until completely combined.
Stir in the flour mixture just until combined; and then fold in the currants. NOTE: If you don’t have currants, cut raisins in half.
Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper.
Using a 1 3/4” cookie scoop, drop the batter onto the prepared cookie sheets. Bake for 15 minutes, until lightly browned. Cool for 5 minutes on the cookie sheets before removing them to a wire cooling rack.
Pumpkin Oatmeal Cookies
By Published: October 4, 2013
- Yield: 36 cookies
- Prep: 30 mins
- Cook: 15 mins
- Ready In: 45 mins
“Cookies are made of butter and love.” ~ Norwegian Proverb Pumpkin Spice Oatmeal Cookies The fall weather has been …
Ingredients
- 1 1/2 cups all purpose flour
- 2 cups quick cooking oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup light brown sugar
- 1 cup pumpkin puree Not pumpkin pie filling
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup currants
Instructions
- Combine the flour, oatmeal, baking powder, salt and spices in a medium sized bowl. Whisk together and set aside. NOTE: I used quick cooking oats in this recipe. You can use rolled oats if you want the texture of the cookie to be chewier.
- Cream the butter, white sugar and brown sugar until light and fluffy.
- Mix in the egg, pumpkin and vanilla until completely combined.
- Stir in the flour mixture just until combined; and then fold in the currants. NOTE: If you don’t have currants, cut raisins in half.
- Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper.
- Using a 1 3/4” cookie scoop, drop the batter onto the prepared cookie sheets. Bake for 15 minutes, until lightly browned. Cool for 5 minutes on the cookie sheets before removing them to a wire cooling rack.
- Enjoy!!
