Pumpkin Oatmeal Cookies

adapted from: Blogging For Fishes


2 c. whole wheat pastry flour

1 tsp. baking soda

1 1/2 tsp. cinnamon

1/4 tsp. ginger

1/8 tsp. nutmeg

1/8 tsp. allspice (I didn't add)

1/8 tsp. cloves (I didn't add)

1/2 tsp. salt

1 c. butter, room temperature

1 c. brown sugar, packed

1 c. sugar

1 c. pumpkin puree

1 egg

1 tsp. vanilla

2 c. old-fashioned oats

1 c. chocolate chips (I added more)

1 c. dried cranberries (I didn't add)


Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  In a medium bowl, whisk together the wheat flour, baking soda, cinnamon, ginger, nutmeg, allspice, cloves and salt; set aside.  In a large bowl, cream together butter and both sugars until light and fluffy.  Add the pumpkin, egg and vanilla.  Beat until combined.  Gradually add the dry ingredients and mix until well incorporated.  Stir in the oats, chocolate chips and dried cranberries.  Drop dough by rounded Tablespoons onto prepared baking sheet.  Bake for 12 minutes or until lightly browned.  Cool on baking sheet for 2 minutes, since they will be soft.  Remove to wire rack and cool completely.


Jenn's Notes: I made a half of a batch and got 27 cookies.  The first batch, I didn't line my baking sheet with parchment and the cookies were pretty hard to get off the baking sheet.  The next batch, I used parchment paper and the cookies came off very easily, but they were slightly flatter than the first batch.  I baked for exactly 12 minutes and they were perfect.  I did not have wheat pastry flour, so I used regular wheat flour mixed with a few Tablespoons of cake flour (I read that was a substitute), however these cookies are so extremely soft, that I think using a full cup of regular wheat flour would work just fine.  I will try it next time and come back and update this post! DO NOT stack the cookies on top of each other to store them, they will end up sticking to each other.  I REALLY LIKE these cookies!    

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