Soft and Chewy Pumpkin & Oatmeal cookies!

I’m on a pumpkin rampage, I bought some fresh pumpkins to make my own puree and some canned just because sometimes I can be lazy. My goal is to make as many recipes pumpkin flavored as possible. These cookies are amazing… I had to make 3 different batches before being able to take some photos because everybody just kept eating them before I had the time to take a single picture. If you like soft and chewy cookies that dip in milk perfectly, these are going to be your new favorite ones to celebrate pumpkin season.

– INGREDIENTS –

1/2 cup of melted butter

1/2 cup of tightly packed brown sugar

1/4 cup of cane sugar

2/3 cup of pumpkin puree

1 teaspoon of cinnamon

1/2 teaspoon of cardamon

1/4 teaspoon of nutmeg

1/4 teaspoon of ginger powder

1 cup of flour

1 cup of quick oats

1 teaspoon of baking powder

1/4 cup of pecan, finely chopped

1- Pre-heat your oven at 350. Line a parchment paper on a baking sheet.

2- In a medium mixing bowl, mix together the flour, oats and baking powder. Reserve

3- In another bowl, whisk the melted butter with brown sugar, pumpkin puree and regular sugar till you get a soft paste, then add all the spices and mix well again.

4- Add the flour/oat/baking powder mixture to the butter and spice mixture. Mix well and add the pecan at the end.

5- I suggest you use a small cookie scoop like this one: to form each of your cookies, then take a fork and press on the top to flattered the cookie. Cook in your pre-heated oven for 12 minutes and transfer on a cooling rack for a couple of minute before eating them. Just watch out because the cookies will be hot and fragile.

makes 43-47 cookies total.