Pumpkin isn't really my favorite thing. Everyone goes all pumpkin crazy once September hits, but usually I can take it or leave it. Honestly, when I get the hankering to bake something, I usually find a pumpkin recipe. It takes away the sweet craving, but I am not going to eat 10 cookies in one sitting. Chocolate chip or snickerdoodles...I can't control myself. This is a super easy recipe that is perfect for fall!
Original inspiration: SkinnyTaste
Serving: 36 cookies
WW: 2 pointsplus per cookie or 5 for two cookies
- 1 cup all purpose flour
- 2 cups quick oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 2 tablespoons unsalted butter (at room temp)
- 1/2 cup white sugar
- 1/2 cup dark brown sugar, unpacked
- 1 large egg
- 6 tablespoons canned pure pumpkin
- 2 teaspoons vanilla extract
- 3/4 cup chopped pecans (approximately 3 ounces)
Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper or a silpat (best baking tool ever, see Meg's Favorite Things on the right).
In a medium bowl, whisk together flour, oats, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. In a separate bowl, cream together the butter and sugars using your mixer on medium speed. After about a minute or two, add the egg, followed by the pure pumpkin and vanilla extract.
Next, begin to add the dry mixture to the wet ingredients. Stir by hand until they are just combined and no white flour is visible. Stir in the pecans (it will be hard to stir at this point).
Drop 1 tablespoon dollops of dough onto the prepared cookie sheets. The cookies will not spread much, so you do not have to worry about giving the dough balls too much room.
Bake for 10-12 minutes, or until the cookies begin to turn light brown around the edges. Cool for 3-5 minutes on the stove top and then transfer to a cooling rack.