I don't think Michael and I made enough pumpkin recipes this fall, do you? More specifically, I definitely don't think we made enough pumpkin recipes.

Yes. I am being sarcastic.

Now whenever we go down the baking aisle at the grocery store Michael insists we get a can of pumpkin. When I ask him why, he always responds, "Because it's yummy!"

Can't argue with that, can I?

This is, thus far, my favorite pumpkin cookie recipe from this fall. It is SO GOOD. I'm allowed to say that, right? The only thing I think I might change to it (and it's suggested in the ingredients) is to use white chocolate chips instead of regular chocolate chips (or as well as). I mean, who can fight with white chocolate and cranberry? Anyone?

Ingredients:

- 2 heaping cups of unbleached, all-purpose flour (I did 1 C white, 1 C whole wheat)
- 1 tsp baking soda
- 1 Tbsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1/2 tsp salt
- 1.5 C oats
- 1 C butter (2 sticks), melted
- 1/4 C molasses
- 1/2 C brown sugar
- 1/2 C sugar
- 1 egg yolk
- 3/4 C pumpkin puree
- 1 tsp vanilla

- 1/3 to 1/2 C dried cranberries
- 1/3 to 1/2 C chocolate chips
- 1/3 to 1/2 c white chocolate chips
*Note: You will notice that pictures is only dried cranberries and chocolate chips. Feel free to use a combination of any add-ins, including adding pecans if you like! Just make sure you have between 1 to 1.5 C of the good stuff!*

Directions:

- Preheat your oven to 350. Line your baking sheet with parchment paper or coat with cooking spray.
- Melt the butter on the stove or in the microwave. Whisk in the molasses, brown sugar, and sugar.
- Next mix in your egg, pumpkin, and vanilla.
- You can pre-mix your dry ingredients (except the oats/chips/cranberries) before adding them to your current mix. Otherwise, add them gradually and not all at once to well combine them.
- Fold in your oats, and then your additional add-ins.

- Scoop cookie dough onto prepared baking sheet(s).This makes a few dozen cookies, so either cook multiple sheets at once or be prepared! The dough should keep in the fridge (uncooked) for a day or so after initially mixing it.

- Bake for 12 to 15 minutes until lightly browned around the edges. Allow the cookies to cool for AT LEAST five minutes on the baking sheets, but preferably longer, before moving to a cooling rack.


Recipe adapted from Sally's Baking Addiction.