More pumpkin thingys are coming your way! Don't think that I got sidetracked with baked fries and Nutella sandwiches. Well, I will admit that I was distracted, but I'm definitely still in that pumpkin mood. Although I was dragged into this season kicking and screaming, I'm finally starting to accept that things are changing.
To celebrate this, I chose this month's Secret Recipe Club's recipe based on my ability to use pumpkin. Also, I may have wanted to use cranberries and chocolate. I just can't settle on one thing! I was paired up with Colleen from Secrets from the Cookie Princess for this month's SRC post. Let me tell you that Colleen has got a ton of recipes that I was drooling over. Some of the ones that almost made the cut were her Pumpkin Cranberry Muffins (until I realized I had already made something similar in the past), Pumpkin Beer Chili, and Chocolate Chip Coffee Cake (because chocolate chips and coffee cake, of course!).
I finally narrowed the selection down to the Pumpkin Cranberry Cookies, but since I still had chocolate chips on the brain, I wanted to throw some in as well. And then I couldn't decide whether I wanted white chocolate or milk chocolate chips....so I added both!
Pumpkin Cranberry Chocolate Cookies
slightly adapted from Secrets from the Cookie Princess' Pumpkin Cranberry Cookies
makes ~3 dozen cookies
- 2 cups flour
- 1 1/2 cups oats
- 1 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, room temperature
- 1 cup sugar
- 1 cup brown sugar, packed
- 1 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- 1/2 cup white chocolate chips
- 1/2 cup milk chocolate chips
1) Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
2) In a medium bowl, stir together the flour, oats, cinnamon, pumpkin pie spice, baking soda and salt.
3) Using a mixer (hand mixer or stand mixer), beat the butter until creamy, about 2-3 minutes.
4) Beat in the white and brown sugars until the batter is light and fluffy. Scrape the sides of the bowl if necessary.
5) Stir in the pumpkin puree, egg and vanilla. Mix until just combined.
6) Gradually stir in the flour/oats mixture. Mix until just combined.
7) Stir in the cranberries and chocolate chips until distributed evenly throughout the batter.
8) Drop the dough on the prepared baking sheets using rounded teaspoons.
9) Bake at 350 degrees for 12-14 minutes, or until they are lightly browned.
10) Cool the cookies on the pans for 3-5 minutes. Transfer the cookies to wire racks to cool completely.