Receta Pumpkin Cookies
Pumpkin Cookies
Pumpkin Cookies are so delicious~ I am always looking for new ways to use canned pumpkin and these cookies are wonderful! I saw this recipe at a great blog called Who Needs a Cape and I just had to give them a try! They are moist, flavorful and easy to make!
- 2 cups flour
- 1 1/3 cups rolled oats, not instant
- 1 1/4 t baking powder
- 1 1/2 t ground cinnamon
- 1 t ground ginger
- 1 t salt
- 1/2 t nutmeg
- 1/2 t pumpkin pie spice, optional
- 1/4 t ground cloves
- 2 sticks butter, room temperature
- 1 cup packed brown sugar
- 1 cup sugar
- 1 large egg, room temperature
- 1 t vanilla extract
- 1 can (15 oz) pumpkin puree' (not pie filling)
- 1 cup dried cranberries
- 1 cup chocolate chips
Heat oven to 350. Line baking sheets with parchment paper, set aside.
Whisk flour, oats, baking powder, cinnamon, ginger, salt, nutmeg, pumpkin pie spice, if using, and cloves in a medium bowl, set aside.
Place the butter and sugars in a large bowl. With electric mixer, beat on medium speed until lightened in color and fluffy, about 5 minutes. Stop the mixer and scrap down sides of bowl.
Add the egg and vanilla, beat on medium speed, about 30 seconds. On low speed add half of the flour mixture and mix just until blended. Add half of the pumpkin and mix just until blended. Repeat with the flour mixture and pumpkin. Gently stir in the dried cranberries and chocolate chips.
Drop by rounded tablespoons onto parchment lined baking sheets. Bake at 350 for 12-15 minutes. Keep batter in the refrigerator between baking. Cool on wire rack and store in air tight container.
Who Needs A Cape?