Fall is here and I love it. By the time we get to September and October I am so excited to see all the beautiful fall fruit. Apples, cranberries and pumpkins, that about sums it up in my household. Apples are a commitment, you need to have the time to peel, core and prepare them. These soft and chewy pumpkin cookies are quick, easy and delicious. Using canned pumpkin allows you to make the cookie dough in 15 minutes, then another 20 minutes to bake them. These cookies are so addictive you’ll be making them from now through Thanksgiving – Rick actually said they might be his new favorite.

Easy ingredients to have on hand in your pantry.

A stand mixer fitted with the paddle attachment makes quick work of making the cookie dough.

An ice cream scoop makes the cookies uniform in size.

Space the cookies evenly on the cookie sheet about two to three inches apart.

Bake the cookies for 16 – 20 minutes and they are a rich golden brown.

So yummy!

Soft and Chewy Pumpkin Cookies

2 cups flour (224 grams)
1 cup oatmeal
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
1 cup butter softened (2 sticks)
¾ cup brown sugar
¾ cup white sugar
1 egg
1 tsp. vanilla
1 cup pumpkin puree

Preheat oven to 350 degrees. Line baking sheets with parchment paper or silpat.
Whisk flour, oatmeal, baking soda, cinnamon and salt in a medium bowl and set aside.
In a stand mixer using a paddle attachment or in a large mixing bowl cream the butter, add the brown and white sugar beating until light and fluffy. Beat in an egg and vanilla, then add pumpkin puree and blend well. Slowly add the dry ingredients and combine on low speed, stopping occasionally to scrape the sides and the bottom of the bowl.
Scoop out the cookie dough and place on lined baking sheets and bake for 16 to 20 minutes until golden brown.
For uniform cookies use an ice cream scoop (mine holds 2 tablespoons) to scoop the cookie dough. Drop the cookie balls onto the baking sheet, lightly dampen your fingers with water and just barely press down the tops. After baking leave on the cookie sheets for a few minutes then transfer to cooling racks. Makes approximately 28 cookies.

Prep time 15 minutes
Baking time 16 – 20 minutes