I feel like the further we are immersed in this season of pumpkins and apples and everything with spice and warmth and comfort, the more I am beginning to look like a pumpkin, round, full with yumminess, but fortunately not yet orange;-) Fall is my favorite time of year, and here in North Alabama we have been so blessed with such a lovely beautiful fall this year! I’m feeling so lucky to live in such a great place, no longer having to dread the intense aftermath that follows New England falls, that dreadful cold dreary, freezing cold weather that goes on for what feels like eternity! Don’t get me wrong, New England is a huge part of who I am and I do miss things about it, but not winter:-)

I have to share this recipe for Pumpkin Oatmeal Cookies that was given to me by my sweet friend Rachel Staub, this is not my original recipe, but it is one I will make over and over again since Rachel shared it with me! I must share it with you because no one should miss out on these moist treats and I have to share my pumpkin obsession! Here we go!

Ingredients:

2 cups all purpose flour (I always use unbleached)

1 1/3 cups quick oats

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

1 cup (2 sticks) butter, softened (I used unsalted)

1 cup packed brown sugar

1 cup granulated sugar

1 cup canned pumpkin

1 lg egg

1 tsp vanilla extract

 

Preheat oven to 350 degrees and lightly grease baking sheets.  Combine flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixing bowl until light and fluffy. Add pumpkin, egg and vanilla extract. Mix well. Add flour mixture and again mix well. Drop by rounded tbsp onto baking sheets. Bake 14-16 minutes.

These cookies do not last long in my house once they come out of the oven, we inhale them while they are nice and warm! BUT they are excellent cool as well and stay so nice and moist. Thank you Rachel for helping feed my pumpkin obsession by sharing this incredible recipe!

This slideshow requires JavaScript.