As fall recipes start making a comeback on my menu plan; we want those fall flavors in our treats and snacks too! This is a wonderful addition to my fall food repertoire and maybe it’ll be come one of yours!
- 1 cup all purpose flour
- 2 cups quick cooking oats
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. cinnamon
- 2 tsp. pumpkin pie spice
- 2 tbsp. unsalted butter, at room temperature
- ½ cup sugar
- ½ brown sugar
- 1 egg
- 6 tbsp. canned pumpkin (not pumpkin pie filling)
- 2 tsp. pure vanilla extract
- ¾ chopped pecans
- Preheat oven to 350 degrees F.
- Line 2 baking sheets with parchment paper (to prevent sticking).
- In a large bowl whisk together flour, oats, baking powder, baking soda, salt, cinnamon and pumpkin pie spice.
- In another large bowl cream together butter and sugar using a hand mixer, add egg and continue mixing for 20-30 seconds, then add pumpkin and vanilla extract and mix for an additional 20-30 seconds or until thoroughly combined.
- Stirring by hand, gradually add dry ingredients to wet and mix until all ingredients are well combined and no streaks of dry flour remain.
- Fold in pecans.
- Drop 1 tbsp. of dough onto prepped cookie sheets and bake for 10-12 minutes or until edges begin to turn a golden brown.
- Remove from oven, cool on the cookie sheet for 2-3 minutes before transferring to wire cooking racks to cool completely.
- Serve & enjoy! Yields 2 dozen cookies.
Make sure you check out my other easy recipes in my recipe index!
This recipe may be linked at I Should Be Mopping the Floor, Two Maids Milking, The Saturday Evening Pot, Permanent Posies, 33 Shades of Green, Blackberry Vine , Polka Dots on Parade, Southern Lovely, Crystal & Comp, Tatertots & Jello
Latest posts by Ashley @HowtoHaveitAll (see all)
- Creamy Mushroom Soup Recipe - March 14, 2016
- How to Make Grilled Paninis - February 29, 2016
- Quinoa Porridge with Blueberries & Pecans Recipe - February 13, 2016