- 1 cup butter, melted
- ¾ cup brown sugar
- ¾ cup white sugar
- 1.5 tsp vanilla extract
- 1 15 oz can pumpkin, drained (See note in blog post. Amount is 1 cup pumpkin if using homemade pumpkin.)
- 2 cups white flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 2 cups old fashioned oats
- 1 cup dried cranberry (or other dried fruit, see blog post)
- 1 cup pecans, chopped
- Melt butter on stovetop or in microwave. Cool slightly.
- Place brown and white sugar into medium sized bowl. Pour melted butter and vanilla into sugar and whisk vigorously to thoroughly combine. Stir well drained pumpkin into mixture. Set aside.
- In large bowl, place flour, baking soda, baking powder, salt, and spice. Stir to mix dry ingredients.
- Pour wet ingredients into the dry ingredients, mixing thoroughly. Add oats, cranberries, and nut to bowl. Stir to distribute evenly. Cover bowl and place in refrigerator for 45 minutes. (Chill only 30 minutes if using half the recipe.)
- Preheat oven to 350.
- Line a baking sheet with parchment or use a silpat. Remove the chilled dough from the refrigerator. Scoop rounded tablespoons of dough onto the prepared baking sheet. (I like using a melon baller to scoop out my dough.)
- Bake cookies in preheated oven for approximately 14 minutes, until they’re golden brown and slightly firm if you press on them. Cool before serving.