I don't know about you, but come October I love using pumpkin in my cooking! About two weeks ago I worked in the ER and wanted to take a treat...as I usually do. Sometimes I try to cook things that I know wouldn't be David's preference because I frequently come home without leftovers. I also remembered that I had some cinnamon chips in the cabinet that need to be used. Um...hello! Pumpkin and cinnamon, the perfect combo! I was able to find a recipe that ended up being SO SO good.
The cinnamon flavor was great and the texture of these was just perfect. Pumpkin cookies can tend to be cakey and dry. I think it's sometimes a difficult balance to obtain moistness in pumpkin baked goods. These cookies, however, were so moist and chewy in such a good way. I could have eaten several...which means it's a good thing I took them to work. One of my fellow physicians even asked for the recipe. Always a good sign! Try these out for your fall parties!
3/4 c butter, soft
1 c sugar
1/4 c brown sugar
1/2 tsp vanilla
1 c canned pumpkin
1 egg, beaten
1 1/2 c flour
1 3/4 c rolled oats
1/2 tsp baking soda
1/4 tsp nutmeg
1/2 tsp cinnamon
1 tsp salt
1 1/2 c cinnamon chips
Preheat oven to 350. Beat butter and sugars together until creamy. Beat in egg, then vanilla and pumpkin.
Gradually add dry ingredients to wet ingredients, stirring with a wooden spoon. Stir in cinnamon chips.
Drop
onto baking stones or sheets. Place in oven and bake for 12-13
minutes. Let cool for a minute or
two then transfer to a cooling rack. Enjoy!
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