Christmas Cookie Countdown #1: Pumpkin Oatmeal Cookies

First of all I want to thank all of my new followers! I've nearly doubled my number of followers (I know, not hard to do when you've only got 3 to begin with) but there are some really talented bloggers out there and I'm flattered that they have an interest in what I've got to say, so thanks and welcome! Now for the deliciousness that is this recipe...

In case you haven't noticed, I have a bit of a thing for pumpkin and all the other flavors of fall. I've tried my hand at plenty of pumpkin-flavored treats, but never a pumpkin oatmeal cookie. I found this recipe on My Baking Addiction and it reminded me of one of my favorite holiday cookies, a Cranberry Oatmeal Cookie dipped in White Chocolate that I found in a Southern Living Christmas book. This recipe has a really similar flavor palate, made all the better with the addition of some lovely seasonal pumpkin.

Great for the holidays or throughout the season of autumn, these cookies can be made months in advance and then frozen, allowing you to get a taste of the season a little early, and then pass it on in cookie form once Christmas comes around. And as a testament to their deliciousness... I baked these up about a week and a half ago. I came out with about 50 cookies, all of which I stuck in the freezer. Since then, just between Mike and myself, I think they've dwindled down to about 15... They're just too delicious, even when half-frozen!

Pumpkin Oatmeal Cookies with Cranberries and White Chocolate

adapted from My Baking Addiction
makes approximately 48 cookies

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups old fashioned oats
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup unsalted butter (2 sticks), softened
• 1 cup brown sugar
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 1 egg
• 1 tsp pure vanilla extract
• 1 cup white chocolate chips (optional)
• 1 cup dried cranberries (optional)

Directions

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or spray with cooking spray.

2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt.

3. Beat butter, brown sugar, and granulated sugar until light and fluffy. Then add pumpkin, egg and vanilla and mix until well incorporated.

4. Gradually add flour mixture, until all ingredients are all thoroughly incorporated.

5. Mix in white chocolate and dried cranberries, if desired.

6. Form tablespoon-sized cookies and arrange on baking sheets, leaving about 2 inches between rows.

7. Bake 12-14 minutes.

8. Allow cookies about 5 minutes to cool on baking sheets, then remove to wire racks to cool completely. Enjoy!