(this recipe makes about 40 1-Tbs. size cookies)
- 1c flour
- 2c quick oats
- 1t baking powder
- 1/2t baking soda
- 1/2t salt
- 1/2t cinnamon
- 2t pumpkin pie spice
- 2T butter, room temperature
- 1/2c white sugar (I used stevia in place of white sugar. Be sure to use the correct conversion if you decide to go this route)
- 1/2c brown sugar
- 1 egg
- 6T pumpkin puree, fresh or canned
- 2t vanilla extract
- 1/2c cacao nibs (or chocolate chips)
1.) Preheat oven to 350 degrees and line two baking sheets with parchment paper. In a medium bowl, whisk together flour, oats, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
3.) In a large bowl, cream together butter and sugars. Beat in egg, pumpkin puree and vanilla.
4.) Stir flour mixture into pumpkin mixture, mixing until no flour streaks can be seen. Stir in cacao nibs.
5.) Drop dough onto baking sheet in 1T amounts. This dough doesn't spread out so you can place them fairly close together.
6.) Bake 12 - 15 minutes or until tops are slightly brown. Cool on baking sheet 3 - 4 minutes then move cookies to a cooling rack. ENJOY then store in an airtight container.
And what better way to enjoy your pumpkin cookie baking than to drink some pumpkin spice tea? YUMMY!