Ingredients

The following ingredients have 16 Servings
  • 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

Instruction

  • Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.
  • In a medium bowl, whisk together flour, oats, baking powder, baking soda, salt, pumpkin spice and cinnamon.
  • In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
  • Add the egg, followed by the pumpkin and vanilla extract.
  • Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the pecans.
  • Drop 1 tablespoon of the dough at a time onto prepared baking sheets.
  • Bake for about 10-12 minutes, or until cookies become light brown at the edges.
  • Cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.