Pumpkin Trail Mix Cookies

3/4 cup unsalted butter (1 1/2 sticks)

1 cup light brown sugar, packed

3/4 cup granulated sugar

1 large egg

1 tsp. vanilla extract

1 cup pumpkin puree

1 3/4 cup all-purpose flour

1 cup rolled oats

1 tsp. baking soda

3/4 tsp. sea salt

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/3 cup chopped pecans

1/3 cup pepitas (pumpkin seeds)

1/3 cup dried cranberries

1/3 cup chocolate chips

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper, and set aside.
2. In a large bowl, beat together butter, brown sugar, and granulated sugar until fluffy. 
3. Add the egg, vanilla extract, and pumpkin puree to the butter-sugar mixture, and beat again  until everything is well combined. 
4. Add dry ingredients to the wet ingredients, and mix until just combined. 
5. Add the pecans, pepitas, cranberries, and chocolate chips, and fold until evenly distributed in the cookie dough. 
6. Using a tablespoon, drop rounded spoonfuls of cookie dough on the cookie sheet (12 per batch). Bake at 350 degrees F for 14-16 minutes. 
7. Remove cookies from the oven, and transfer to a wire cooling rack to cool.
8. Store cooled cookies in an airtight container, with parchment or wax paper between the layers (these cookies tend to be moist and stick together without it!). 
   

Yield: 4 dozen