The most amazing fall cookie!
Everyone is loving these cookies (me included) and I am pleased to announce that this is my own creation. I was really feeling like a fall pumpkin cookie but have always felt pumpkin cookies can be a little “blah” so I decided to combine a pumpkin cookie with one of my favorite types of cookie, an Oatmeal cookie. I am so happy with how they came out.
For these I used a cream cheese frosting (store bought). I think you could have fun with trying different homemade frosting’s, perhaps a maple glazed frosting. I also will be trying these next with some white chocolate chips mixed in.
Prep Time: 20 minutes
Bake Time: 16 minutes
Total Time: 36 minutes
1 1/2 cups white all-purpose flour 1 cup butter (softened)
1/2 teaspoon baking soda 1 cup white sugar
1/2 teaspoon salt 1 cup brown sugar
2 teaspoons cinnamon 2 eggs
2 teaspoons ground cloves 1 teaspoon vanilla
1/2 teaspoon nutmeg 1 cup canned pumpkin
1/2 teaspoon allspice 3 cups Oats
Cream Cheese Frosting (optional)
To make these cookies, preheat oven to 375*F.
Combine the ingredients from the first column above (dry ingredients and spices) and set aside.
Combine butter and sugars, creaming well; beat in eggs, vanilla and pumpkin.
Stir in Oats.
Drop dough by 1/4 cup measure 5 inches apart on lightly greased baking sheet. Bake at 375*F for 16 minutes then check doneness. Cookies should be lightly browned and a toothpick should be able to be placed in the center of the cookie and come out clean.
Let cookies cool completely before adding frosting.
Makes: 2 dozen large cookies
For smaller cookies like the frosted cookies shown in these images I halved the recommended drop size from 1/4 cup to 1/8 cup of cookie dough for each cookie. (Check for doneness after about 14 minutes with the small cookies.) These made great bite size cookies; great for a party or for sharing. The larger cookies (the unfrosted ones on the plate in the image to the right) are a great size to have with your morning coffee or tea 🙂