I need to take a brief break from our Germany trip recaps to share with you the best cookie I have baked in recent memory. I am not exaggerating. I ate two last night and three today, and it’s barely past noon.
I was thankful to learn when we got back onto American soil that the pumpkin shortage wasn’t as severe as I had thought. I’ve since purchased four more cans, and we’re slowly working our way through our stash. As good as pumpkin sausage pasta is, these oatmeal cookies take the prize for best use of pumpkin thus far this season.
The combination of pumpkin puree and oatmeal provides the chewiness I love oh so much in cookies. The white chocolate chips are sweet, and the dried cherries are sour. And the spices taste like pure autumn.
Fortunately, Nick’s mother is visiting this weekend, and we have a pumpkin carving party to attend on Sunday, so there’s no risk of the two of us eating all 48 cookies. Trust me, it could be done.
Pumpkin Oatmeal Cookies with White Chocolate Chips and Dried Cherries
Ingredients
- 2 cups all purpose flour
- 1 1/2 cups old-fashioned oats
- 1 teaspoon baking soda
- 1 1/2 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 white chocolate chips
- 1 cup dried cherries, roughly chopped
Directions
- Preheat oven to 350 degrees F. Line baking sheet 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 mixer bowl until light and fluffy.
- Add pumpkin, egg, and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips and dried cherries.
- Drop by rounded tablespoons onto prepared baking sheets.
- Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
(from My Baking Addiction)
Wow! This look amazing! I can’t wait to try them!
I am so glad you gave these a try! I knew you’d be pleased. I am already planning to make them again. They’re just that good!!
Oh, how I love the sight of a can of Libby’s pumpkin!!! I was getting nervous when the store shelves were empty for months and months. So glad to see it’s back. These cookies sound delicious. I have never had a chewy pumpkin cookie, just cake-like ones. Do you think I could leave out the cherries & still have these taste delicious?
You could certainly make these without the cherries, and they would still be yummy. I’m sure you could also substitute semi-sweet or milk chocolate chips for the white ones. I hope you try them!
I used crasins because I didn’t have the dried cherries. They are DELICIOUS! And the aroma of pumpkin, cinnamon, pumpkin pie spice was heavenly.
These are sooooo good! I’m making them to send to someone for the Tumblr Eat Up (http://tumblreatup.tumblr.com) and I can’t stop eating them. I might have to make another batch hahaha
So glad you like them! We went through our first batch very fast, too!
You’re right — these don’t last long! A BIG hit in the teachers’ lounge at Dan’s school yesterday! And I’m sure they’re very good for you – veggie, fruit, oats….
Thanks for posting this recipe! I’ve been dying for cookies like these after I sampled one at the pumpkin patch, but she wouldn’t give me the secret family recipe. I spent all afternoon looking for a recipe, but they were all “cake-like” cookies. I’ll let you know how they turn out!
I hope you like them! They’re our new favorite cookie.
These are exactly that type of cookie I want to chow down on. Can’t wait to try this recipe this Fall.
P.S. Your little family is just the sweetest!
I was looking for a recipe to use the can of pumpkin I’ve had for a while and I left out the cherries but OMG…..they’re delicious!