Pumpkin Oatmeal Cookies

These cookies filled my kitchen with the scent of Fall!  Although I made them after returning from the beach, I like to pretend that it's a crisp 55 degrees out and there are red and orange leaves on the trees.

The recipe calls for cherries and white chocolate chips but I used cranberries rather than cherries (which were delicious); you can substitute anything you like.  Next time I might add pecans and chocolate chunks instead.  Well have a happy Monday and enjoy these yummy Fall cookies!

Pumpkin Oatmeal Cookies

Source: My Baking Addiction

Yields 48 cookies

Ingredients

2 cups all purpose flour

1 1/2 cups old-fashioned oats

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon kosher salt

1 cup (2 sticks) butter, softened

1 cup packed light brown sugar

1 cup granulated sugar

1 large egg
1 cup canned pumpkin

1 teaspoon vanilla extract

1 cup white chocolate chips

1 cup dried cherries, roughly chopped

Directions

Preheat oven to 350 degrees.  Line baking sheets with parchment paper or a silicone mat.

Combine flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt in a medium bowl.  Beat butter, brown sugar and granulated sugar in a large mixer bowl until light and fluffy.

Add pumpkin, egg and vanilla; mix well.  Add flour mixture; combine until all ingredients are incorporated.  Fold in white chocolate chips and cherries.

Drop by rounded tablespoons onto prepared baking sheets.

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