The weather is finally starting to feel like fall and we all seem to be in the mood for fall food. One of the benefits of the changing seasons is seasonal food, and fall is one of my favorites. It’s time for apple and pumpkin pie, squash and sweet potatoes and soups.
This weekend we kicked the season off with a Thanksgiving menu and a fun day with family. We laughed and had a great time. I’m so glad we all live in the same neighborhood! We miss the rest of you who live farther away though. We’ll do it again on actual Thanksgiving day with everyone.
The boys and I love pumpkin and this time of year we include it in everything. Today I added it to my oatmeal cookies and it is a hit. As a bonus, they make a great breakfast. I just hope the boys don’t go to school and tell their teachers I let them have cookies for breakfast!
- 1 stick of butter, softened
- 1/2 cup canola oil
- 1 cup firmly packed brown sugar
- 1/4 cup sugar
- 1/2 cup pumpkin
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ginger
- 3 cups oatmeal
- Preheat oven to 350 degrees.
- Combine the butter, sugar and oil. Add pumpkin, eggs and vanilla and mix well.
- Add dry ingredients and mix until combined.
- Bake for 10 - 12 minutes.
These cookies have more of a cake consistency than my regular oatmeal cookies. We are loving them. They probably won’t last long. Hope you enjoy them too!