It seems like everyone is talking about the impending bacon shortage. I can easily do without bacon, but the shortage of canned pumpkin these last few years has been distressing. Based on a quick scan of my grocery stores shelves, it looks like there is plenty (for now.) It just isn’t fall without some pumpkin!
I’ve had this recipe for Pumpkin Spiced Oatmeal Pecan Cookies from Skinnytaste bookmarked for almost a year. I was inspired last week to do a little baking, and this seemed like the perfect choice. I think pecans would be delicious in this recipe, but I substituted dried cranberries instead. They added a little bit of color and a touch of sweetness to these chewy cookies.
This recipe is really easy and uses mostly pantry staples. The cookies do not spread very much at all, so you can go ahead and place them close together on the cookie sheet. Although these are lighter than the average cookie, I still made mine fairly small. They are the perfect addition to your lunchbox or afternoon coffee break. And I still had over half a can of pumpkin leftover…
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