Pumpkin Cookies

Yields 4 dozen cookies

-1 cup butter, room temperature
-1 cup packed brown sugar
-1 cup granulated sugar
-1 cup pumpkin puree
-1 large egg
-1 teaspoon vanilla extract
-2 cups all-purpose flour
-1 1/3 cups quick or old-fashioned oats
-1 teaspoon baking soda
-2 teaspoons pumpkin pie spice
-1/2 teaspoon salt
-1 cup roasted cashews
-1 cup dried cherries


Preheat the oven to 350° F.

Beat the butter and sugars together until light and fluffy, about 3 minutes. Add the egg, vanilla, and pumpkin puree and beat for another 3 minutes.

In a separate bowl combine the flour, oats, baking soda, salt and pumpkin pie spice; whisk together. Slowly add it to the butter mixture until just combined, being sure to scrape down the sides and bottom once or twice to ensure even mixing.

Fold in the cashews and dried cherries. Drop spoonfuls of dough on cookie sheets lined with parchment paper. Bake for 13-15 minutes. Allow to cool on the tray for a minute or two to set, then move to a wire rack to finish cooling.

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