Pumpkin Spiced Oatmeal and Pecan Cookies

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Ok before you start thinking, “Oh boy here she goes again…more pumpkin”, my sister-in-law requested these.  Now, I do LOVE pumpkin food season, so I was happy to oblige.  But, for once, it wasn’t my idea!  LOL!

This recipe came from Skinnytaste.com.  When it comes to healthy sweets, things can get iffy.  You never know if your result will actually taste like a dessert, or if it will taste like cardboard masquerading as a dessert.  Let me tell ya, I knew as soon as I tasted the batter that these cookies were going to be a winner.  I could have just eaten all the batter with a spoon and called it a day.  I let the hubs scrape the empty bowl with a spatula after I had scooped out all the cookies and when he gave it back to me it was so clean that he said, “You may not even need to wash that!”

The sis-in-law said she would add cranberries or raisins, but, the hubs and I thought they were perfect the way they were.  You make your own decisions though so ya know, if you want dried fruit in them, knock yourself out!

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Pumpkin Spiced Oatmeal and Pecan Cookies

Ingredients:

  • 1 cup all purpose flour
  • 2 cups quick oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2 tsp pumpkin pie spice
  • 2 tbsp unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup unpacked brown sugar
  • 1 large egg
  • 6 tbsp canned pumpkin (not pumpkin pie filling)
  • 2 tsp vanilla extract
  • 3/4 cup chopped pecans

Directions:

Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.

In a medium bowl, whisk together flour, oats, baking powder, baking soda, salt, pumpkin spice and cinnamon. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.  Add the egg, followed by the pumpkin and vanilla extract.

Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the pecans.

Drop 1 tablespoon of the dough at a time onto prepared baking sheets. Bake for about 10-12 minutes, or until cookies become light brown at the edges.

Cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Makes 32 cookies, 1 tbsp each.

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