Love the flavors of fall? These cookies are perfect for you. With a caky texture and full of oats and pecans, these hearty cookies go perfectly with a hot cup of coffee.
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/2 tsp baking soda
1/2 TBS baking powder
1/2 tsp salt
2 c rolled oats
1 c all purpose flour
1 1/2 sticks of unsalted butter, softened
1 c brown sugar
1/2 c Bourbon Smoked Sugar
1 c pumpkin puree
2 large eggs
3 TBS Pure Cane Sorghum
1 c chopped pecans
Preheat oven to 350. Line baking sheets with parchment and spray with cooking spray. In a medium sized bowl, mix together cinnamon, nutmeg, ginger, baking powder, baking soda, salt, oats, and flour. In a separate larger bowl, whip butter on high until it is fluffy. Add both sugars and continue to whip. Reduce speed to medium-low. To the larger bowl, add the pumpkin puree, eggs, and Pure Cane Sorghum. Gradually add the flour and oat mixture. When the batter is combined, stir in the chopped pecans with a wooden spoon. Dollop the cookies about 1 1/2-2 inches apart and bake for 15-20 minutes
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