I did change the recipe a little: I used half whole wheat flour/half all-purpose flour (because I almost always add some whole wheat flour to stuff I bake), and I made my usual high-altitude adjustments--a little more flour, and a little less butter and sugar. And I didn't have pumpkin pie spice, so I increased the cinnamon and used a little ground nutmeg and cloves.
These cookies are so Autumn-y and wonderful! Thanks so much to Jamie of My Baking Addiction for her recipe and to Tami for picking it for the carnival!
Pumpkin Oatmeal Cookies (as I made them--go here for the original recipe)
1 cup + 2 tablespoons all-purpose flour
1 cup whole wheat flour
1 1/2 cups old fashioned oatmeal
2 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon kosher salt
3/4 cup butter, softened
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1 cup pumpkin puree (not pumpkin pie mix)
1 large egg
1 teaspoon vanilla
1 cup white chocolate chips
1 cup dried cranberries
1. Heat your oven to 350, and line a baking sheet with parchment paper
2. In the bowl of a stand mixer, beat the butter and both sugars until fluffy. Add the pumpkin, egg, and vanilla, mixing well after each addition.
3. Add both flours, oatmeal, baking soda, cinnamon, nutmeg, cloves, and salt, and mix well. Add the white chocolate chips and cranberries and mix on low until well combined.
4. Use a cookie scoop to drop dough onto the prepared baking sheet and bake for 12-14minutes, or until cookies are lightly browned (mine were exactly 12 minutes). Cool on the baking sheet for 2 minutes and then remove to a wire rack to cool completely.
Makes about 48 cookies.