If you like soft cookies and autumn flavors, then this recipe is for you. I saw this pin a few weeks ago and finally had the opportunity to try it last night.

Tonight Mike gushed about how much he loves soft cookies and I enjoyed one with a glass of milk. Mmm, delish! And since Mike and I don’t NEED to eat 48 cookies (although, we’d have no problem doing so), I brought a bunch to work and my coworkers loved them! Ok, enough accolades…

I followed the recipe for the most part, except I used dried cherries instead of cranberries, added walnuts and a handful more of white chocolate chips because I didn’t think 1 cup was enough!

Oatmeal Pumpkin Cookies with White Chocolate Chips, Dried Cherries & Walnuts

Adapted from MyBakingAddiction.com

Ingredients

• 2 cups whole wheat flour
• 1 1/2 cups old-fashioned oats
• 1 teaspoon baking soda
• 1 1/2 tsp ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 2 sticks butter, softened
• 1 cup light brown sugar
• 1 cup granulated sugar
• 1 cup pumpkin puree (find this in the baking aisle of your supermarket – 1 cup comes to a little less than a can)
• 1 large egg
• 1 teaspoon vanilla
• 1 1/4 cup white chocolate chips
• 1 cup dried cherries, roughly chopped

Directions

1. Preheat oven to 350 degrees and line your baking sheet(s) with parchment paper.
2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in bowl.
3. In a mixer beat butter, brown sugar and granulated sugar until light and fluffy.
4. Add pumpkin puree, egg and vanilla to wet mixture. Then add flour mixture, slowly.
5. Fold in white chocolate chips, walnuts and dried cherries.
6. Drop rounded tablespoons of cookie dough onto baking sheet(s).
7. Bake for 12-14 minutes or until cookies are lightly browned. Move to wire rack to cool completely.