Surprise, surpise, December is going to be all about the cookies.  It’s cookie season people, and I take it very seriously.  I really enjoy mixing it up every year with a combination of traditional and family recipes, and then a few new options to broaded my horizons.  I love the holiday flavors: gingerbread, buttery pecans, chocolate and pepermint!

For this first cookie I’m a little stuck in November because I can’t get enough pumpkin!  I found this recipe through Pinterest I believe, and I must say, after making several pumpkin recipes this fall, this was a great one to end on.

Pumpkin Oatmeal Cookies

Yeilds about 40 depending on size, adapted from My Baking Addiction

Ingredients

• 2 cups all purpose flour
• 1 1/2 cups old-fashioned oats
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp kosher salt
• 1 cup (2 sticks) butter; softened
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 1 cup pure pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 1 cup white chocolate chips
• 1 cup dried cranberries, roughly chopped

Method

1. Preheat oven to 350.
2. Combine dry ingredients in a bowl and set aside: flour, spices, oats, salt, and baking soda.
3. Cream together butter and sugars until light and fluffy.  Add pumpkin puree, egg, and vanilla.  Mix until well combined.
4. Gradually encorporate dry mixture into wet being careful not to over mix.  Fold in chocolate chips and dried cranberries.
5. Drop cookies onto parchment lined cookie sheet in generous teaspoon size. Bake 12-14 minutes.