Ingredients
1cupall purpose flour
2cupsquick oats
1tspbaking powder
½tspbaking soda
½tspsalt
½tspground cinnamon
2tsppumpkin pie spice
2tbspunsalted butter,room temperature
½cupsugar
½cupbrown sugar,unpacked
1large egg
6tbsppumpkin,canned, not pumpkin pie filling
2tspvanilla extract
¾cuppecans,chopped
Preparation
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, oats, baking powder, baking soda, salt, pumpkin spice, and cinnamon.
In a separate large bowl, cream together the butter, sugar, and brown sugar on medium speed using a mixer. Add the egg, followed by the pumpkin and vanilla extract.
Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain. Stir in the pecans afterward.
Drop 1 tablespoon of the dough at a time onto the prepared baking sheets.
Bake for 10 to 12 minutes, or until the cookies become light brown at the edges.
Cool on a baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
Serve with milk, and enjoy!
