Skip to main content

Ingredients

1 egg
½ cup unsalted butter (1 stick), softened
½ cup light brown sugar
¼ cup granulated sugar
1 Tbsp vanilla extract
1 ½ cups old fashioned whole, rolled oats (not instant or quick-cook)
1 cup all-purpose flour
½ cup pumpkin puree
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon ground nutmeg
½ teaspoon baking soda
Pinch salt, optional
1 ½ cups butterscotch chips, chocolate chips or dried cranberries, optional

Directions

  1. In the bowl of a stand mixer with a paddle attachment (or large bowl with a hand mixer), combine the egg, butter, sugars, and vanilla and beat on medium-high to cream ingredients until light and fluffy, about 5 minutes.
  2. Stop, scrape down the sides of the bowl and add the oats, flour, pumpkin, cinnamon, pumpkin pie spice, nutmeg, baking soda and salt, if using, to taste.
  3. If desired, add butterscotch chips, chocolate chips or dried cranberries and beat to incorporate.
  4. Using a medium scoop, form dough mounds. Place dough mounds onto a plate and refrigerate for at least 3 hours or up to 5 days.
  5. Preheat oven to 350 °F.
  6. Line two baking sheets with parchment. Place dough on baking sheets, spacing about 2 inches apart.
  7. Flatten mounds slightly to ensure even cooking. Bake for 8 to 10 minutes or until edges are set and tops are just barely set. Cookies firm up as they cool.

Featured Wines

blueberry bliss wine bottle

Blueberry Bliss

A smooth, sweet and slightly tart dessert wine made from our farm's delicious sun-ripened blueberries. 375 ml.  Jones Grown.
Learn More
muscat ottonel wine bottle|muscat ottonel wine bottle

Muscat Ottonel, Vintner's Select

A sophisticated dry, white wine with delicate floral aromas and flavors of exotic fruits and citrus peel. Jones Grown.
Learn More
white lotus wine bottle|white lotus wine bottle|blueberry bliss wine bottle

White Lotus

A premium, dry white wine displaying complex, pristine aromas of lemon blossom, ripe peaches and melon.
Learn More