After the ridiculously hot summer we had over here in the Northeast, the entrance of fall has been welcomed with open arms and mine are most definitely wide open.
I’m on Emergency Medicine right now which means shift work (good thing? bad thing?) and also means scrubs every time I go into work. I usually just throw the same sweatshirt over me as I rush out the door (the same one because it’s usually sitting on my floor from the last time I wore it and I really just wear it on the car ride to and from the hospital since I wear my white coat in the hospital – I’m not as dirty as I made myself out to be just there).
Today, however, I had the day off and I pulled out my first cute jacket of the season.
Ahh fall. It’s wonderful to be able to wear a seemingly new wardrobe now since it’s been many many months since I’ve looked over into the jacket area of my closet. I finally got to appreciate the cooling down weather.
And so after I came back from errands I did the most natural thing in the world when I’m happy.
Perfectly fall and comforting with the flavors of cinnamon, pumpkin, a pop of chocolate, and little bursts of dried cherries. These cookies could not be more fall. They’re also perfect with a cup of tea while you sit and watch the leaves change (not that anyone really has time to do that kind of thing.. but in case you’re the exception).
Homemade Pumpkin Pie Spice
from Taste of Home
- 4 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
Mix it all up in a bowl. Makes 2 1/2 tbsp which is more than enough for the cookies so save the rest for later. Yay!
Pumpkin Oatmeal Cookies
adapted from My Baking Addiction
I halved the recipe for about 22 cookies.
- 1 c all-purpose flour
- 3/4 c old-fashioned oats
- 1/2 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp kosher salt
- 1/2 c (1 stick) butter, room temperature
- 1/2 c light brown sugar, packed
- 1/2 c granulated sugar
- 1/2 c pumpkin puree
- 1/2 large egg (I realize this sounds crazy but it’s not difficult to do!)
- 1/2 tsp vanilla extract
- 1/2 c white chocolate chips
- 1/2 c dried cherries, roughly chopped
Preheat oven to 350F and line several baking sheets with parchment paper.
Combine flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt in a medium bowl. Set aside.
In a separate bowl for a stand or hand mixer, beat butter and both sugars until light and fluffy. Add pumpkin, egg, and vanilla and mix until combined. Add flour mixture. When mixed, fold in chocolate chips and cherries.
Using two spoons, drop rounded tablespoons of batter onto baking sheets 2 inches apart. Bake 12-14 minutes or until lightly browned. Cool for 2 minutes on baking sheets and then move to wire racks until completely cooled.
What’s your favorite fall cookie?