Pumpkin Pie Cookies

Pumpkin Pie Cookies

60 grams butter
1 cup white sugar
3/4 cup dark brown sugar
120 grams pumpkin puree or canned pumpkin pie filling
1 egg
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ginger
1 teaspoon baking soda
2 cups flour (for wholegrain cookies use wholemeal flour)
1 cup oats
1 cup crushed pecans
1/2 cup chocolate chips

Melt the butter in the microwave or on the stove, then pour it into a large bowl and mix in the sugars and pumpkin puree. Make sure that the butter mixture is not still hot, then beat in the egg, spices and baking soda.

Add the flour, oats, pecans and chocolate chips. Mix well and refrigerate 10 minutes. While the dough is in the fridge heat the oven to 180 degrees and line a baking tray with baking paper.

Scoop large balls of dough with a teaspoon or dessert spoon and place on the tray with enough room to spread a bit. I managed to make 40 cookies out of this but you could make less, larger cookies. Bake each batch for about 15 minutes, then let them cool a little before you remove them from the tray.