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Pumpkin Oatmeal Cookies
These pumpkin oatmeal cookies are sure to get you in the Fall mood. They are oh so soft and stay that way for days!
Servings Prep Time
15-24cookies 20minutes
Cook Time
Servings Prep Time
15-24cookies 20minutes
Cook Time
  • 2cups all purpose flour
  • 1tsp baking soda
  • 1tbsp ground cinnamon
  • 1/4tsp ground cloves
  • 1/4tsp ground nutmeg
  • 1/4tsp ground allspice
  • 1/2tsp salt
  • 1.5cups old fashioned oats
  • 1cup unsalted buttermelted
  • 1/4cup molasses
  • 3/4cup brown sugar
  • 1/2cup granulated sugar
  • 1 egg yolk
  • 3/4cup pumpkin puree
  • 1tsp vanilla extract
  • 1/2cup chocolate chips
  • 1/2 cup white chocolate chips
  • 1/4 cup pumpkin seeds
  • 1/4cup dried cranberries
  • pecans
  1. Preheat your oven to 350F degrees.
  2. In a large bowl, whisk the flour, baking soda, salt, and spices together. Fold in the oats. Set aside.
  3. In a medium sized bowl whisk together the melted butter, molasses, and both sugars until well combined. Beat in the yolk, pumpkin, and vanilla.
  4. Pour the wet ingredients into the dry ingredients, gently mixing until just combined. Fold in both chocolate chips, cranberries, and pumpkin seeds.
  5. Place about two tablespoons of dough per cookie on your silicone lined baking sheet. Dough will be sticky and thick. I used an ice cream scoop to help me out. Top with one pecan each. Bake for 14-17 minutes or until golden brown around the edges. Top with one pecan each.
Recipe Notes

When I say pumpkin seeds I do not mean the seeds straight out of the pumpkin. I mean the hulled pumpkin seeds. Inside the white shell. Although those are good in pumpkin seed brittle.