Tags

, , , ,

The holidays are just around the corner and it’s time to start thinking about holiday baking! These cookies are perfect for this time of year. They’re wonderfully spiced, while pumpkin and cranberry just scream fall! And the colors are perfect for Christmas time, too. Who doesn’t love receiving cookies and other baked goods as a gift! 🙂Around this time last year, I first discovered these wonderful cookies. I fell in love with them immediately, along with everyone who got to try any. I even made an entire batch as a Christmas gift for a coworker, and she wouldn’t even share any! I was already getting requests for these cookies, so I figured I better get baking. You must try these cookies, and of course you can change them up as you like. Semi-sweet chocolate or white chocolate, cherries or cranberries… whatever you want, as long as you try them!Pumpkin Oatmeal Cookies with Cranberries and White Chocolate
Note: Chopped dried cherries are a great alternative for dried cranberries.
Yield: about 4 dozen cookies

2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon grated nutmeg
Dash of allspice
½ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup pumpkin puree
1½ cups old-fashioned oats
1 cup white chocolate chips
1 cup dried cranberries

Preheat the oven to 350 degrees F. Line baking sheets with silicone baking mats or parchment paper.

In a medium bowl, combine the flour, baking soda, spices and salt; whisk to blend. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla, then blend in the pumpkin puree until well incorporated. With the mixer on low speed, mix in the dry ingredients just until incorporated, then stir in the oats. Using a rubber spatula, fold in the white chocolate chips and dried cranberries until evenly combined.

Drop by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart. Bake 12-14 minutes, or until the cookies are lightly browned, rotating the sheets halfway through baking. Allow to cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Source: Annie’s Eats

Advertisements