Pumpkin Harvest Cookies

September 27, 2010

Fall is my favorite season! Cooler air, gorgeous leaves, and apple picking!  Fresh starts too. I guess January is typically the “fresh start” month. September is warmer though…and I have always loved back-to-school time. Nothing thrills me more than brand spankin’ new school supplies! My oldest started Kindergarten this fall (we homeschool) and we have been having so much fun with our new venture. I love seeing her excitement and pride when she “gets” something.

Fall is also a great time for baking! When temperatures drop I find myself wanting to get into the kitchen and warm things up. I start craving apple, pumpkin, and the spices that I associate with fall–cloves, ginger, nutmeg, cinnamon…

These Pumpkin Harvest Cookies epitomize fall baking. They are full of pumpkin, spices, and a dried fruit blend of cranberries, apples, and cherries. The pumpkin cookies I have made in the past have generally been a cake-like cookie. Not these! They are soft and chewy but defintely more “cookie-ish” than “cake-ish”. They were a welcome change from my usual recipes.

I really loved the dried fruit in this cookie but they would be very good with chocolate chips as well. I recently found some semi-sweet chocolate disks at Trader Joe’s that are fantastic and dairy-free so I plan on trying those next time…and there will be a next time!

adapted from My Baking Addiction

Pumpkin Harvest Cookies

  • 2 cups all purpose flour
  • 1 ½ cups old-fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 1/2 cup butter (I subbed Earth Balance)
  • 1/2 cup shortening
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 1 cup pure pumpkin puree
  • 1 large egg (I subbed 1/4 cup mashed banana)
  • 1 teaspoon vanilla extract
  • 1 cup dried fruit (I used a cherry, apple, cranberry mix)

Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper.

Combine flour, oats, baking soda, spices and salt in a medium bowl. Beat butter, shortening, brown sugar and granulated sugar in large mixer bowl until light and fluffy.

Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in the dried fruit.

Drop by rounded tablespoons onto prepared baking sheets (a cookie scoop works great here!).

Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes before removing to wire racks to cool completely.

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