Pumpkin Oatmeal Cookies

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I made these cookies on Wednesday after the work because I just happened to have everything in the house and I hadn’t baked anything in far too long. I made different pumpkin cookies before we left for England that were cake-like with butterscotch chips. They were a hit with my co-workers, but I think I learned a lesson; I don’t particularly like butterscotch! To me these are far superior cookies.

Pumpkin Oatmeal Cookies (makes 3-4 dozen)
2 cups flour
1 tsp baking soda
2 tsp cinnamon
3/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
Sprinkling of allspice
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup light brown sugar, packed
1 cup sugar
1 egg
1 tsp vanilla extract
1 cup pumpkin puree
1 1/2 cups oats
3/4 cup white chocolate chips
3/4 cup Craisins

Preheat the oven to 350F. Line two baking sheets with parchment paper.

In a mixing bowl, combine flour, baking soda, spices and salt. Mix together until combined. Set aside.

In a separate bowl, cream together butter and sugar (white and brown) with an electric mixer. Mix until light and fluffy. Beat in the egg and vanilla until well incorporated. Beat in pumpkin puree. Slowly add in dry ingredients (I did this with a wooden spoon) until just incorporated. Mix in oats, white chocolate chips and oats by hand.

Using a small dough scoop (or a spoon) drop dough onto baking sheet, spaced 2 inches apart. Bake for approximately 14 minutes. Allow cookies to cool slightly on the baking sheet before transferring them to a cooling rack. Let cool completely before storing.

From Annies Eats and My Baking Addiction

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