Soft Pumpkin Oatmeal Cookies

It's a dreary day here in NE Ohio today. After a week of stellar temps and wall to wall sunshine, I'm afraid changes are in the air. It's ok though, because it happens to be the perfect day to make these lovely soft pumpkin oatmeal cookies! It's the perfect Fall cookie recipe. 

 

This recipe makes a tender soft cookie packed with pumpkin, spices, walnuts and dried cranberries. It's like fall all rolled up in a cookie that is sort of like the texture of a muffin top!  (and I'm not talking about the muffin top above the waist of your jeans either! haha)

These cookies do not spread in the oven...so be sure to shape them just the way you want them to look before baking them.  It gets a little messy, but it's worth it in the end!

Soft Pumpkin Oatmeal Cookies

Servings - approx. 42 cookies   Serving Size - 1 cookie   Points Plus per Serving - 2 Points+

Calories - 71.5,   Total Fat - 2.8g,   Carb. - 11.8g,   Protein - 1.3g,   Fiber - 0.9g

Ingredients:

2 cups all purpose flour

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. pumpkin pie spice

1/2 tsp. salt

6 TBS unsalted butter, softened

1/4 cup granulated sugar

1/2 cup brown sugar, packed

1 1/2 cups pure pumpkin puree

1 large egg

1 tsp. pure vanilla extract

1 1/3 cup quick cooking oats

1/2 cup walnut halves, finely chopped

1/2 cup dried cranberries

Directions:

1. Heat oven to 350 degrees F.  Line cookie sheets with parchment or use a silpat.  
2. In large bowl, combine the flour, baking soda, cinnamon, pumpkin pie spice, and salt.  Set aside.  
3. In another large bowl, combine the butter and the sugars.  Mix with electric mixer until light and fluffy, about 5 minutes.  Add in the pumpkin, egg, and vanilla extract.  Beat for another minute to combine.
4. Add the flour into the butter mixture and combine.  
5. Stir in the oats, walnut halves and cranberries.
6. Drop by heaping TBS onto prepared cookie sheets and shape with fingers how you want cookies to look.  Bake in oven for 14 - 16 minutes.  (Cookies will not spread out) 
7. Cool for 2 minutes on cookie sheet and remove to wire rack to continue cooling completely.  
8. Store covered. 

Adapted from Allrecipes

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I've never been much of a soft cookie fan, but I really liked this cookie.  The flavor is pretty awesome.  Score one for team pumpkin!