This picture has been all over Pinterest and Facebook and I love it. I am one of those Pumpkin People I can not get enough pumpkin.
Today Starbucks is releasing their Pumpkin Spice Latte (pay it forward and buy the person behind you a Pumpkin Spice Latte today). Dairy Queen will be coming out with their Pumpkin Pie Blizzard very soon, I am in Pumpkin Heaven. I had to get on the pumpkin bandwagon with these Pumpkin Peanut Butter Oatmeal Cookies. They are soft and chewy and oh so good.
Pumpkin Peanut Butter Oatmeal Cookies
2 1/2 cup all purpose flour
1 1/2 cups old fashioned rolled oats (not instant)
1 1/4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon ground cloves
1 stick unsalted butter, room temperature
1/2 cup creamy peanut butter
1 cup packed brown sugar
1 cup granulated sugar
1 large egg
1 1/2 teaspoon vanilla extract
1 15 oz can pumpkin puree
Pre-heat oven to 350 degrees
In a medium bowl combine flour, oats, baking powder, cinnamon, ginger, salt, nutmeg and cloves; whisk together making sure all dry ingredients are incorporated.
Using a stand mixer add butter, peanut butter and sugars mix together using the paddle attachment beat on medium speed until fluffy around 3 to 5 minutes. Add egg and vanilla; beat until incorporated. Add dry ingredients a 1/3 at a time until completely incorporated.
I used a #40 scoop (about 2 tablespoons) placing 12 cookies on a parchment paper lined cookie sheet. Bake 12 to 14 minutes; allow to set a couple minutes before moving them to wire racks to cool. Keep in a air-tight container. If you want you can drizzle them with a glaze or add a cream cheese frosting.