Ingredients
2 cups of all-purpose flour
1 tsp of baking soda
2 tsp of ground cinnamon
3/4 tsp of ground ginger
1/4 tsp of ground cloves
1/4 tsp of ground nutmeg
Dash of all-spice
1/2 tsp of salt
1 cup of unsalted butter, at room temperature
1 cup of light brown sugar
1 cup of granulated sugar
1 large egg
1 tsp of vanilla extract
1 cup of pumpkin puree (not pumpkin pie filling)
1-1/2 cup of old-fashioned oats
1 cup of white chocolate chips
1 cup of dried cranberries
Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper.
In a medium bowl, combine the flour, baking soda, spices and salt. Whisk to blend.
In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Blend in the egg and vanilla. Beat in the pumpkin puree until well incorporated. With the mixer on low speed, mix in the dry ingredients just until incorporated. Beat in the oats until combined. With a rubber spatula, fold in the white chocolate chips and dried cranberries until evenly mixed.
Drop in small scoops (about 1½-2 tablespoons) onto prepared baking sheets, spaced 2-3 inches apart.
Bake 12-14 minutes, or until the cookies are lightly browned, rotating the sheets halfway through baking. Allow to cool on the sheets about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
Chunky-Soft-Goodness!
