- May 6, 2024
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As we all know, season changes in the South are minimal and often come without any actual temperature change. But the drop in temperatures this week slingshotted me into full-on fall fever. And how do I celebrate the season? Cookies, of course.
I’ve said it before, and I’ll say it again now because these sweet treats embody the statement, but cookie dough is like a blank canvas. The basic ingredients repeat themselves with just enough empty space for anything to be added.
Pumpkin, of course, is my favorite fall flavor, and I have been trying for a couple years now to add every sweet possible. This time, I bumped up the dry ingredients in an oatmeal cookie in preparation for the addition of pumpkin pureé. And because no oatmeal cookie can exist without cinnamon, I took it a step further by adding cinnamon chips. But that’s not all. coarsely chopped dried cherries finish off this cookie's fall flavor profile.
While the combination of these flavors makes me want to swim in a pile of freshly fallen leaves, a co-worker said she wanted to swim in a pile of these cookies.
But don’t be afraid to experiment.
White chocolate chips would make an excellent substitution for the cinnamon chips, and I can see a variety of nuts hanging out in this cookie,too. This recipe makes a seemingly endless supply of cookies, 48 to be exact, so it might even be fun to split the dough in half and fold in different extras for each batch.
Whatever you decide, make sure to enjoy the wonderful flavors of the season.
Pumpkin Oatmeal Cookies
What you need:
2 cups all-purpose flour
1 1/2 cups old-fashioned oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1 cup (2 sticks) butter; softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 cup cinnamon chips
1 cup dried cherries; roughly chopped
What to do:
Preheat oven to 350 degrees. Line two baking sheets with a silicone mat or parchment paper.
Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large bowl until light and fluffy.
Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in chips and dried cherries. (You can also use white chocolate chips, but then I suggest adding another ½ teaspoon of ground cinnamon.)
Drop tablespoon-size portions of dough onto prepared baking sheets.
Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for two minutes; remove to wire racks to cool completely.
