Soft Pumpkin Pecan Cookies oh my!

As many of you who visit Starbucks will know, Pumpkin spice lattes are on the seasonal menu.   I don't drink coffee anymore as I cannot have caffeine for baby's sake.  But I do love those lattes, decaf of course.  After a very frustrating morning of finding out my hospital was closed indefinitely due to super storm sandy and finding myself in a women's center in a part of town I was not happy about, I decided to treat myself to the previously mentioned latte.  In line I noticed a pumpkin glazed scone calling my name.  At 480 calories I decided to pass on the sugary treat as I was already there for a decaf latte.  But it got me thinking.  I have canned pumpkin at home.  I bet I can make some pumpkin cookies just as delicious and without the calorie content staring me in the face. 

So home I went to search some recipes and scour through my cupboard.  Here's what I needed:

  
Soft Pumpkin Pecan Cookies
 2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree(I didn't want to waste the rest of the can so I used 1 15oz can)
1 egg
1 teaspoon vanilla extract
1/2 cup oatmeal
1/2 cup crushed pecans


(optional) 1/2 teaspoon ground cloves

Here's what I did:
 
1. Preheat oven to 350 degrees F.   Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt; and set aside.  I added more pumpkin then was called for so I added 1/2 cup oatmeal to thicken the batter.  It is not necessary. 
2. In a bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients.  Add pecans.  Drop on cookie sheet by tablespoonfuls; flatten slightly.
3.Bake for 15 to 20 minutes in the oven.  (Check on your cookies periodically.  My stove can take longer than recipes call for.)

 

I experimented a little.  To some of the cookies I added the pecans and to some I did not.  Both were delicious but the pecans really send these cookies over the top.  

Now all I need is to make myself a decaf pumpkin latte at home and I'm all set.  

Happy Fall, 

KIM