Autumn, please don't go!

Autumn has taken a nasty turn and old man winter has made a very unwelcome appearance around here.  The first flakes of snow have fallen and I am not ready to let go of the lovely, sunny fall days.  To keep the glorious fall weather fresh in my mind, I turned to an old family friend:  pumpkin cookies.  Each fall these goodies would make an appearance at countless sporting events, harvest parties, and in college care packages.  My mother's signature cookie even arrived at my doorstep this year! 

The moist cake-like cookies soften as they age and are equally delicious plain or topped with cream cheese frosting.  The pumpkin cookies are also my secret breakfast indulgence with a steaming cup of coffee.  Let's just focus on the fact that they are a source of fiber & vitamin A! 

Pumpkin Cookies

4 cup unsifted all-purpose flour
2 cup quick or old fashioned oats, uncooked
2 teaspoon baking soda
2 teaspoon ground cinnamon
1 teaspoon salt
1 1/2 cup butter, softened
2 cup firmly packed brown sugar
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
15 ounces Solid Pack Pumpkin

Position oven racks to divide the oven into thirds and preheat to 350 degrees F.  Line baking sheets with parchment paper or lightly grease. 

In large bowl, combine flour, oats, baking soda, cinnamon & salt.  Set aside.

Working with a stand mixer, fitted with paddle attachment or with a hand mixer, in a large bowl, cream butter at medium speed until soft and creamy.  Gradually add sugars, beating until light and fluffy.  Add egg and vanilla, scraping down the sides and bottom of the bowl with spatula, as needed.  Reduce mixer speed to low, alternate dry ingredients and pumpkin, beginning and ending with dry ingredients.  Mix well after each addition.  Scrape down the bowl, making sure the batter is well combined.

Scoop rounded tablespoonfuls of dough.  Bake at 350 degrees F, 12-13 minutes, until cookies are firm and lightly browned.  Allow cookies to rest on sheets for 1-2 minutes before transferring to cooling racks.

Favorite additions include raisins, chocolate chips, pecans, and walnuts.  Very versatile base cookie that may accommodate many extras!

Cream Cheese Frosting
1 (8 ounces) package cream cheese, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract

Working with a stand mixer fitted with whisk attachment or hand mixer, combine cream cheese and vanilla until light and fluffy.  Reduce speed of mixer to low and gradually add powdered sugar.  Frosting may be thinned by adding teaspoons of milk until desired consistency.