Autumn is a Magnificent Season: Oatmeal and Pumpkin Cookies

Enjoyed with tea, coffee or a glass of milk, these delicious cookies taste perfectly autumnal!

Ingredients (Makes 12 cookies)

• 1/2 cup butter, at room temperature

• 3/4 cup brown sugar

• 1 egg

• 1 cup pumpkin puree

• 1 teaspoon vanilla extract

• 1 1/4 cups flour

• 1 1/2 cups quick-cooking oats

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1 pinch of salt

Directions

Preheat the oven to 350 F. Line a baking sheet with parchment paper.

Using a hand mixer, cream the butter and brown sugar until light and fluffy. Add the egg, pumpkin puree and vanilla. Mix until well combined.

In a separate bowl, combine the flour, oats, baking powder, baking soda, cinnamon, nutmeg and salt.

Fold the dry ingredients into the wet ingredients and mix just enough to form a thick dough. Drop spoonfuls of the dough onto the baking sheet. Leave a little space between each cookie.

Bake for 12 to 15 minutes or until the cookies are lightly golden around the edges. Let cool for a few minutes before transferring to a wire rack.