Apartment To Apartment: Pinterest Recipe: Pumpkin Oatmeal Cookies

Hurricane Sandy is raging outside and we're doing good so far. There's some minor flooding in the parking lot behind our apartment and while I was out earlier mailing our rental application overnight for a house in Washington (yay!), there weren't that many people out on the road. There was some flooding, but not seriously bad. Just enough to coat the lanes closest to the sidewalk.

It's not up to the car tire (which happened during Hurricane Irene last year... yes, that car is always parked there). And even now, the water has receded even further which is odd because it's raining and blowing more today than it was yesterday. Strange.

Either way, I'll be glad when this hurricane is gone. I feel like a prisoner in my own apartment with the howling wind outside!

So... this storm kinda screws up any plans I had of getting over to the Virginia Beach pumpkin patch. :( Oh well. There will be other pumpkin patches, right?

At least I've got another pumpkin cookie recipe as a pumpkin patch stand-in.

Pumpkin Oatmeal Cookies

1 cup all purpose flour

2 cups quick oats

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

2 tsp pumpkin pie spice

2 tbsp unsalted butter, room temperature

1/2 cup sugar

1/2 cup unpacked brown sugar

1 large egg

6 tbsp canned pumpkin (not pumpkin pie filling)

2 tsp vanilla extract

3/4 cup chopped pecans

Directions:

Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.

In a medium bowl, whisk together flour, oats, baking powder, baking soda, salt, pumpkin spice and cinnamon. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed. Add the egg, followed by the pumpkin and vanilla extract. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the pecans.

Drop 1 tablespoon of the dough at a time onto prepared baking sheets. Bake for about 10-12 minutes, or until cookies become light brown at the edges.

Cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.