I’ve always felt kind of bad for people who don’t like pumpkin. Once September hits, it’s the one ingredient guaranteed to be all over restaurants, bakeries, and recipe sites until at least December.
So to those of you who aren’t pumpkin’s biggest fan…. Pumpkin recipes are in full force here. Sorry I’m not sorry. When Pumpkin Spice Lattes become available, I become obsessed.
My original plan was to make pumpkin snickerdoodle cookies, but I got a little too spice-happy when I visited the spice rack. Then I decided the cookies needed more texture, so I threw in some rolled oats and chopped pecans. The result? Something not even close to a snickerdoodle, but still soooo good.
1 cup unsalted butter, at room temperature
3/4 cup each granulated sugar and light brown sugar
2 teaspoons vanilla
1 cup canned pumpkin
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon each ginger and nutmeg
1/4 teaspoon each cloves and allspice
2 1/2 cups all-purpose flour
2 cups rolled oats
1/2 cup pecans, chopped
Preheat the oven to 350°.
In a medium bowl combine flour, spices, baking powder and soda, and salt.
In another bowl/ stand mixer, cream together the butter and sugars until they become lighter and fluffy. Mix in the egg, vanilla, and canned pumpkin.
Working in 2-3 batches, mix the dry ingredients into the pumpkin mixture. Fold in the oats and pecans.
Drop heaping tablespoons of dough onto cookie sheets and bake for 10-12 minutes.
When they are done, transfer to a cooling rack and stare down cookies, since that will help them come down to a temperature that won’t burn your taste buds off.
Remind yourself that pumpkin is high in vitamin A and oats are good for your heart, so when you inhale four of them straight out of the oven you won’t feel guilty… It works. Sort of.