Fall is upon us, people. Do you know what that means? Pumkins, pumpkins, pumpkins. Pumpkin breads, pumpkin muffins, pumpkin pies, and of course, pumpkin cookies. Although it’s still 70 degrees on my little island, my mouth is yearning for some of my warm and delicious fall favorites. If you’re in my situation: turn up that central air and pretend you’re having a cool New England day, everyday.

I came up with this recipe last week when I had a craving for ginger bread. My first thought about ginger bread? BORING. Why not make it into a cookie and throw some pumpkin and oats in there? Now we’re talkin’…

2 c. flour
1 c. quick cooking oats
1 tsp. baking soda
1 tsp. baking powder
1 tsp cinnamon
1 tsp nutmeg
3/4 c. white sugar
1 1/4 c. packed brown sugar
2 sticks (or 1 cup) of butter or margarine
1 egg
2 tbs. ginger
2 tbs. sour cream
1 c. pureed pumpkin
1 tsp. vanilla

Mix the first six ingredients in one bowl, and the last five in another. Mix the dry ingredients into the wet. Slap on a cookie sheet (that’s non-stick or has something on it that makes it non-stick, of course) and cook each batch at 350 degrees for 12-15 minutes. The easiest recipe ever? Yep.

Note for making great pumpkin oatmeal ginger cookies: Please, please use canned pumpkin. You’re an idiot if you don’t. Cooking and draining pumpkin is not how you want to spend your time. I’m the biggest endorser of cooking from scratch but that’s just taking things to the extreme. Also, use fresh ginger. Two tablespoons is a nub about the size of your thumb and it will cost you 50 cents. Also also, these are thick and cake-like cookies. If you don’t like thick and cake-like cookies then don’t make them (but you’ll be so, so sorry you didn’t).

Voila! My first post. I hope you’re all having the happiest fall.