With my pumpkin puree from last weekend, I made some Pumpkin Oatmeal Cookies Tuesday night. What attracted me to them, besides the pumpkin, was that there are only 2 T of butter in them. Most cookie recipes I make have at least 1/2 cup of butter, sometimes slightly more. They were so moist, delicious, and addicting! And, I didn’t feel super guilty about eating them because of the low butter content and the good for you pumpkin and oats that are in them. I mean, whatever it takes, right? We don’t ever want to feel too guilty about eating cookies.
1 cup flour
2 cups old fashioned, rolled oats or quick cooking oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 tsp pumpkin pie spice
2 Tbsp butter
1/2 cup sugar
1/2 cup brown sugar
1 large egg
6 T pumpkin puree
2 tsp vanilla extract
3/4 c chopped pecans
*Mix the dry ingredients together and set aside.
*Cream together the butter and sugars.
*Add the egg, vanilla, and pumpkin. Mix well.
*Add the dry ingredients to your mixing bowl. Mix until they are incorporated. Your dough will be very thick.
*Drop by tablespoons onto a baking sheet. I sprayed mine with Pam, but you could use parchment paper, too.
*Bake at 350 degrees for 10-12 minutes. Allow to cool a few minutes on the baking sheet and transfer to a cooling rack.