It is that time of year again when every chain restaurant comes out with their line of pumpkin flavored treats (many of which do not contain any actual pumpkin) and everyone goes crazy for the PSL *Pumpkin Spice Latte and other pumpkin confections. My personal favorite is a trip to Schmackary’s here in NYC where they conquer the BEST cookies salty, sweet, crunchy and chewy.
For my experiment in the dinner club I turned to Gina’s Skinnytaste once again for a tasty pumpkin cookie. I made the same base as gina and changed the mix-ins. I had a bag of dried blueberries and cranberries specifically made to add to salads. Well I added the whole bag so I will never know how they taste on a salad. The cookie fell apart easily but tasted great.
Here is Gina’s post published back in 2011 while still excellent today. The only issue is I only used 6T of pumpkin puree and need to use up the rest of the can.
- 1 cup all purpose flour
- 2 cups quick 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 unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup unpacked brown sugar
- 1 large egg
- 6 tbsp canned pumpkin (not pumpkin pie filling)
- 2 tsp vanilla extract
- 3/4 cup chopped pecans- I rolled min in chopped peanuts