Pumpkin Pie Cookies

Just as I was obsessed with baking all things apple in September, I am now obsessed with baking all things pumpkin! These cookies are such a fun take on a traditional oatmeal chip cookie. I love the rich, fall flavor the pumpkin pie spice lends to this sweet treat!! I will be making these for Thanksgiving this year. Enjoy!

1 c. butter, room temperature
3/4 c. white sugar    
3/4 c. packed brown sugar    
2 eggs    
2 tsp vanilla extract
1 c. canned pumpkin  
2 c. all-purpose flour    
1 1/2 c. rolled oats    
1 tsp baking soda    
1/4 tsp salt
2 tsp pumpkin pie spice
1/2 c. cinnamon chips    
1/2 c. white chocolate chips 
1/2 c. chocolate chips

*Emerald Brand Glazed Pecan Pie Pecans* (optional)

Preheat oven to 350F

Cream butter and sugars in mixing bowl until light and fluffy. Beat in eggs and vanilla.   Beat in canned pumpkin.  In a separate bowl combine the flour, oats, baking soda, salt, and pumpkin pie spice. Stir dry ingredients into butter/pumpkin mixture. Fold in cinnamon chips, white chocolate chips, and chocolate chips.  Drop onto un-greased baking sheets. If using glazed pecans, gently push several on top of each mound of cookie dough. Bake for 13-15 minutes or until edges are lightly browned. Cool on baking sheet for 5 minutes. Remove to wire racks to cool.

**These cookies are equally as good with or without the glazed pecans!! You could also use plain pecans if you do not want the cookies to be so sweet.

• 1 c. butter, softened
• 3/4 c. sugar
• 3/4 c. packed brown sugar
• 1 egg
• 1 tsp vanilla extract
• 2 c. all-purpose flour
• 1 c. quick-cooking oats
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 c. canned pumpkin
• 3/4 c. cinnamon chips
• 3/4 c. white chocolate chips

Instructions

1. Cream butter and sugars in mixing bowl until light and fluffy. Beat in egg and vanilla.
2. In a separate bowl combine the flour, oats, baking soda and cinnamon. Stir this mixture into creamed mixture alternately with pumpkin. Fold in cinnamon and white chocolate chips.
3. Drop onto greased baking sheets. Bake at 350 degrees for 13-15 minutes or until edges are lightly browned. Cool on baking sheet for 2 minutes. Remove to wire racks to cool.

Read more at http://www.julieseatsandtreats.com/2013/09/cinnamon-chip-pumpkin-cookies-oxogoodcookie/#V3UGc5gJ0gFX3sIG.99

• 1 c. butter, softened
• 3/4 c. sugar
• 3/4 c. packed brown sugar
• 1 egg
• 1 tsp vanilla extract
• 2 c. all-purpose flour
• 1 c. quick-cooking oats
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 c. canned pumpkin
• 3/4 c. cinnamon chips
• 3/4 c. white chocolate chips

Instructions

1. Cream butter and sugars in mixing bowl until light and fluffy. Beat in egg and vanilla.
2. In a separate bowl combine the flour, oats, baking soda and cinnamon. Stir this mixture into creamed mixture alternately with pumpkin. Fold in cinnamon and white chocolate chips.
3. Drop onto greased baking sheets. Bake at 350 degrees for 13-15 minutes or until edges are lightly browned. Cool on baking sheet for 2 minutes. Remove to wire racks to cool.

Read more at http://www.julieseatsandtreats.com/2013/09/cinnamon-chip-pumpkin-cookies-oxogoodcookie/#V3UGc5gJ0gFX3sIG.99