As I had leftover canned pumpkin from the Pumpkin Mac & Cheese I knew a dessert was in order. I have made plenty of breads, cupcakes, and cakes so wanted to try something new and pumpkin cookies were created.

I love cookies. They are probably one of my favorite desserts. They keep well for about a weeks worth of treats & they freeze well for later yumminess. They are also portion controlled which is a good thing if you love sweets.

Pumpkin Cookies (makes about 3 dozen)

• 2 sticks butter, room temperature
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 cup canned pumpkin
• 1 egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 1/2 tsp cinnamon
• pinch each ginger, nutmeg, allspice, & cloves
• 1/2 tsp salt
• 1 cup oats
• 1 cup semi-sweet chocolate hips
• 1/2 cup dried cranberries

1. Preheat the oven to 350F. Line 2-3 baking sheets with parchment paper (If you only have one, be sure to rinse the cookie sheet after it has been used to cool it back down before lining it again).
2. In a large bowl cream the butter & both sugars until light & fluffy. Add the pumpkin, egg, & vanilla and mix until combined.
3. In a medium bowl mix the flour, baking soda, salt & spices. Slowly add this to the wet ingredients & mix until combined.
4. Stir in the oats, chocolate chips, & cranberries.
5. Drop rounded spoonfuls on the baking sheets 2in apart. Bake for 12-14 minutes until tops are golden & edges are starting to set (they will still be very soft & fall apart easily so care must be taken). Remove from the oven and let cool for 5 minutes on the pans. Slide parchment paper with cookies onto a wire rack & let cool completely.
6. Transfer to containers & eat within a week.