Sorry guys, I think I’ve skipped Thanksgiving in my home and went straight to Christmas because it looks like a glitter bomb went off in my living room. The Christmas tree is up, the stockings are hung, the fireplace is decorated, and there in tinsel EVERYWHERE. I put everything up when I was home sick and it instantly made me feel better.
This is the first year that we (my DH and I) actually have a Christmas tree. We were constantly moving from apartment to apartment and never had the storage space for a tree before. We also knew we were eventually coming back to LA from the bay area, so that was one less item that we worried about taking with us. The tree is a skinny one because of our small space, but it just about touches the ceiling. I plug it in every night and stare at how beautiful it truly is. I started collecting ornaments on all of our trips, so it’s a reminder of all of the places we’ve traveled… Our little traveling tree.
I figured I’d make up for jumping holidays quickly by posting some more pumpkin recipes before we hit Thanksgiving (which, by the way, is only 4 days away!). I still don’t know what cookies I’m baking for Thanksgiving yet. Do you already have your menu together? I’d love to hear what everyone’s making!
As you can see from the pictures, these cookies didn’t flatten AT ALL. I didn’t press down on them prior to baking, but make sure to do so if you don’t wan’t cookie balls! I didn’t mind, they still tasted great.
These cookies had a mild/medium pumpkin taste. I thought that the oats went wonderfully with the pumpkin. It’s almost as if it absorbed all of the moisture from the pumpkin puree and locked it in to keep them soft. Recipe from Baking Bites.
Ingredients
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/4 cup butter, room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 1/4 cup pumpkin puree
- 1 tsp vanilla extract
- 2 cups quick cooking oatmeal
- 1 cup chocolate chips
Directions
- Preheat oven to 350F.
- Cream together the butter and both sugars. Add in the egg, pumpkin, and vanilla.
- Gradually stir in the flour, baking powder, baking soda, salt and pumpkin pie spice until just combined.
- Working by hand, stir in the oatmeal and chocolate chips.
- Drop by rounded tablespoonfuls of the dough onto the baking sheet.
- Bake for about 11-13 min.
I have some extra pumpkin purée and am not in charge of dessert this year. Now I know what I’ll be using it for 🙂 And I don’t have my entire menu planned but I know I’m making the turkey and stuffing (recipe from Rachel Cooks).
yum stuffing is always a must! sounds delicious!
If a picture is worth a thousand words – then this is amazing. Thanks for the recipe – will most certainly be making!
I’m so excited to decorate for Christmas, I can hardly wait! Next week will look like Christmas exploded all over my house, too. These are adorable! I actually rather love that they’re in cookie ball form. I love oat cookies, and I can imagine the flavour pair up with pumpkin is just delicious.
hooray for christmas decorating! 🙂