It is December 13th and I am still on the pumpkin train.
I don't plan on getting off. Ever.
I'm one of those crazy people who thinks any holiday includes pumpkin-somehing-or-another. I tend to buy enough cans to feed a small country in the beginning of fall and you would think that by the time Christmas rolls around I would be sick of pumpkin after making 4 loaves of pumpkin bread, 6 types of pumpkin cookies and a handful of pumpkin cheesecakes.
But no. Never. Pumpkin and are are forever the best of friends.
Pumpkin never lets me down.
I'll admit it. I actually have a small panic attack when I see that I am down to two cans of pumpkin in my pantry. Panic I tell you.
This recipe, on the other hand, is more fall-like. What is more Thanksgiving than cranberry+pumpkin? Nothing...unless you throw stuffing and turkey in the mix. Then you have an awesome sandwich.
That's another story.
Pumpkin Oatmeal and Cranberry Cookies
Adapted from Allrecipes.com
2 cups all-purpose flour
1 1/3 cups quick or old-fashioned oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 cup butter or margarine, softened
1 cup packed brown sugar
1 cup granulated sugar
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
3/4 cup dried cranberries
Preheat oven to 350 degrees F. Lightly grease baking sheets.
Combine flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in nuts and raisins. Drop by rounded tablespoons onto prepared baking sheets.
Bake for 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.