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Pumpkin Oatmeal Cookies

I’m betting that many of you have felt my adoration for fall in my recent posts and I am also guessing that many of you feel the same way. I mean really, what’s not to love about fall baking? If you are not as pumped about fall baking as I am, these incredible Pumpkin Oatmeal Cookies will make you a fall baking lover in no time.

Using canned pumpkin excites me the most about fall baking, so you can imagine my utter dismay when I learned that there is possibly another pumpkin shortage this year.

Luckily I am randomly frugal and picked up a stockpile of canned pumpkin that was on sale last year after Thanksgiving. Yes, I said randomly frugal, meaning I have no qualms about shelling out the big bucks for fabulous boots and bags, but I clip coupons and refuse to pay over a dollar for toothpaste or shaving cream. Random, right?

After hearing of people hawking canned pumpkin on EBay, I decided to do a little research. Turns out, Libby is certain that there will be an ample supply of pumpkin puree this holiday season. Crisis averted…we can all take a deep breath, quit trolling EBay for pumpkin bargains and get into the kitchen to get our pumpkin oatmeal cookies on!

PUMPKIN SHORTAGE UPDATE 9/17/10: After quite a few comments and reader emails regarding the aforementioned pumpkin shortage, I decided to call Nestle {Libby Pumpkin} to get the details. I was informed that although crop volume is less than desirable due to weather conditions, they are hopeful that the supply will meet the demand. They informed me that Libby Pumpkin will be hitting the shelves at your local super markets as soon as the last week in September.

This Pumpkin Oatmeal Cookie recipe is simple and really packs some amazing pumpkin flavor. The addition of the white chocolate chips and dried cherries adds a depth of flavor and texture to an already stellar pumpkin oatmeal cookie. These are perfect in all the ways an oatmeal cookie should be; they’re moist, chewy, and full of flavor from the aromatic autumnal spices. In fact, my boss, Mike emailed me about these cookies stating, “These are quite possibly the best cookies…ever.” If you give these Pumpkin Oatmeal Cookies a try, definitely stop back and let us know if you love them as much as we do! Have a fabulous day and thanks so much for reading.

Pumpkin Oatmeal Cookies

September 16th, 2010

Yield: 48 cookies

Ingredients:

2 cups all purpose flour
1 1/2 cups old-fashioned oats
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon 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 teaspoon vanilla extract
1 cup white chocolate chips
1 cup dried cherries; roughly chopped

Directions:

1. Preheat oven to 350 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 white chocolate chips and dried cherries.

4. Drop by rounded tablespoons onto prepared baking sheets.

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.

Notes:

- Cookies store well in an airtight container for up to three days.
- Get creative! Add in whatever strikes your fancy, I can imagine a variety of chocolates, nuts, and dried fruits will really make the flavors and textures of this cook truly amazing.


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