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.