This cookie is full of soft, chewy fall! Pumpkin mixed with oats, walnuts and Burgundy Chocolate Chunks. Pure wonderful! The chocolate chunks are made by Peters and can be purchased at King Arthur Flour.
This recipe comes from My Baking Addiction a great blog!
Pumpkin Oatmeal Cookies
2 cups all purpose flour
1 ½ cups old-fashioned oats
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
1 teaspoon pumpkin pie spice (1/2 t. cinnamon, 1/4 t. ginger, 1/8 t. allspice or cloves, 1/8 t.nutmeg)
½ teaspoon kosher salt
1 cup (2 sticks) butter; softened
1 cup brown sugar
1 cup sugar
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips (I used Peters Burgundy Chocolate Chunks)
1 cup dried cherries; roughly chopped (I used chopped walnuts)
1. Preheat oven to 375 degrees F. Line your baking sheet with a silicone mat or parchment paper.
2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.
3. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in chocolate chips and dried cherries/nuts.
4. Drop by rounded tablespoons onto prepared baking sheets. I used a medium Pampered Chef Scoop and got 4 dozen cookies.
5. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.