Ingredients
Scale
- 1 cup 2 tbsp butter, no salt, softened
- 1 1/4 cups sugar
- 2 tbsps molasses
- 1 egg
- 1/2 tbsp vanilla
- 1 cup and 2 1/2 tbsps flour
- 1 tsps baking powder
- 1 tsp pumpkin spice
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup and 2 1/2 tbsps old fashioned or large flake oats
- 1/2 cup chopped pecans
- 1/4 cup unsweetened apple sauce
Instructions
- Pre-heat oven to 375°F.
- Cream together butter and sugar.
- Add eggs, vanilla and molasses and mix well.
- Combine dry ingredients except pecans and oats. Use a sifter or whisk to combine the dry ingredients in a bowl.
- Pour the dry ingredients into the wet and combine well.
- Pour in the pecans and oats. Combine.
- Chill the dough in the fridge for at least 25-30 min.
- On a cookie sheet lined with parchment paper (or a silicon baking liner) spoon out dough in roughly 1 tbsp amounts. Try to leave at least 1″ to 1.5″ space between each lump.
- Put the cookies in the oven for 11-12 minutes.
- Once you take the cookies out of the oven leave them on the baking sheet for abut 3 minutes before letting them cool on wire rack.
Notes
You most likely won’t be able to put all the cookies on one baking sheet so you’ll have to do several batches
