Pumpkin Oatmeal Cookies

I usually only make these around Thanksgiving time, but Matt loves them so much, that he has been asking for them more often. I've used cinnamon in place of the pumpkin pie spice and the cookies taste just as yummy.


2 cups all-purpose flour
1 1/3 cups quick oats
1 tsp baking soda
1 tsp pumpkin pie spice or cinnamon
1/2 tsp salt
1 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 cup pumpkin (I use canned)
1 large egg
1 tsp vanilla extract


1. Preheat oven to 350°F. Line cookie sheets with parchment paper or a silpat sheet.

2. Combine the flour, oats, baking soda, pie spices and salt in a medium bowl.

3. Beat butter and both sugars in a large bowl until light and fluffy. Add pumpkin, egg, and vanilla, mixing well. Add flour mixture slowly, mixing well.

4. Drop by rounded tbps onto baking sheets. I use a scoop.

5. Bake 14-16 minutes or until lightly browned and set in centers. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.