For those of you who love to bake and love pumpkin, I think you’d probably agree that when fall comes around, it’s time for some serious pumpkin baking. I know I’m not the only one out there who’s gone through my fair share of pumpkin already, right? And I mean, this is the second week of October, so it’s okay that I’ve already gone through… ahem… 3 jumbo cans of pumpkin, right??
I’ll just take that as a yes.
Now that I’ve gotten that off my back, I’m just crossing my fingers that a lot of you love pumpkin, because I’ve got some pretty tasty pumpkin recipes coming your way for the next few weeks. In fact, I’m hoping that pumpkin recipes are fully welcomed until the end of November, because it looks like I’ll have them coming right until the end. Sound good? (Because it is! I promise!)
I already got the pumpkin baking going a couple of weeks ago with some Pumpkin Chocolate Chip Muffins. <–good stuff. Today, we’re moving on to cookies. Pumpkin Oatmeal Cookies. Cookies spiced with cinnamon, ginger, all spice, nutmeg, and cloves. Cookies loaded with dried cranberries and toasted pecans. Cookies with the depth of whole wheat flour and sweet brown sugar. In short, the perfect fall cookies.
There’s one more great thing about these Pumpkin Oatmeal Cookies – I think you can eat them for breakfast. Technically, “cookies” implies dessert, but these are actually healthier than a lot of the pastries and other treats we usually call breakfast. So, an excuse to eat a spicy, chewy pumpkin cookie for breakfast (or two for dessert)? Yeah, I think I’ll take that.
P.S. You might notice that the ingredients in this recipe are listed by both volume and weight measurements. I recently invested in a kitchen scale and I’m now a full believer that weight measurements are the way to go. Of course, not everyone owns a kitchen scale, so I’m going to do my best to give both measurements from now on in my recipes. You’ll still see some that are just in volume measurements though, because I’m sadly behind on my posting. :-/
P.P.S. Let’s get back to Pumpkin Oatmeal Cookies: :)
Pumpkin Oatmeal Cookies capture the flavors of fall with a blend of spices, dried cranberries, and toasted pecans.
- 1 cup whole wheat flour (4 1/4 ounces)
- 1 cup all-purpose flour (4 1/4 ounces)
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground all spice
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup packed brown sugar (5 5/8 ounces)
- 2 eggs
- 1 1/2 cups canned pumpkin (not pumpkin pie filling) (12 ounces)
- 1 1/2 teaspoons vanilla extract
- 1 cup dried cranberries (4 1/4 ounces)
- 1 cup chopped, toasted pecans (3 7/8 ounces)
- 1 cup rolled oats (3 ounces)
- Preheat oven to 350 F and line two cookie sheets with parchment paper.
- Combine all-purpose and whole wheat flours, salt, spices, baking powder, and baking soda in a bowl and whisk together. Set aside.
- In the bowl of a stand mixer, beat together the brown sugar and eggs on medium speed. Add the pumpkin and vanilla and beat in until smooth.
- Add the dry ingredients to the wet and mix in on lowest speed just until everything comes together evenly. Add the dried cranberries, pecans, and rolled oats and fold in with a spatula to evenly disperse throughout the cookie dough.
- Scoop the dough onto the prepared cookie sheets (I made 26 cookies). The cookies do not spread out much while baking, so if you want your cookies flatter than pictured, flatten out a bit before baking.
- Bake in the preheated oven for 20-23 minutes, or until the tops look set, and no longer wet like the texture of pumpkin.
- Enjoy cookies warm from the oven, and store leftovers in an airtight container. The fresher these cookies are when you eat them, the better!