Pumpkin M&M Cookies

Ingredients

1 1/2 sticks unsalted butter
1 1/4 cup brown sugar
1 can pumpkin puree (about 2 cups)
1 egg
1 tbsp vanilla
1/2 cup vegetable oil
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp cayenne pepper
1/2 tsp salt
1 cup M&Ms

Directions

1. Preheat oven to 350º.
2. Cream butter.
3. Mix in brown sugar.
4. Add pumpkin puree, egg, vanilla, and oil. Combine.
5. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cayenne pepper, and salt.
6. 1/2 cup at a time, add flour mixture to wet ingredients.
7. Add in M&Ms.
8. Using teaspoons, place scoops of the cookie dough onto a greased cookie sheet. I put a dozen cookies spread out across a sheet pan.
9. Bake for about 10-15 minutes. When the cookies are done they will be firm, yet springy when you poke them. These don't really get golden brown like some cookies do. 
10. Remove from tray to a wire rack to cool. 

Tips

1. I've used both AP and whole wheat flour for these. You could use either or a combination for the cookies.
2. If M&Ms are hanging on the edge of the cookie when you spoon them onto the tray, they may melt and burn a bit. Usually this isn't too much of a problem, but you may have to trim off those bits with a spatula as you remove the cookies from the tray.
3. This makes a lot of cookies. About 5 dozen.