Some of you may be thinking, girl cool it, Fall is still a ways away. Then others of you are like me, thinking why should we wait until Fall to cook with pumpkin, isn’t that why canned pumpkin was created? I keep canned pumpkin on hand all year because I absolutely love pumpkin baked goods, especially pumpkin cookies. I’m cooking with pumpkin in the middle of spring. So is my friend Averie, over at Averie Cooks. Have you seen her Cream Cheese-Filled Pumpkin Bread she recently posted? It looks to die for!
Today I’m adding a little twist on the traditional pumpkin cookie. This time around we are adding oats and nuts to give them a little more texture. The inspiration for these cookies came from another latest favorite, these Zucchini Oat Chocolate Chip Cookies. Have you tried them yet?
I love the contrast in these cookies with the slightly chewy oats, the crunchy pecans, the lusciously smooth chocolate chips, and the ever so soft cookie base. These are my new favorite pumpkin cookies for sure! And that’s saying something. Even picky eaters loved these cookies, the kids were all coming back for more and they couldn’t stop saying how much they “just loved these cookies.”
So don’t wait until Fall to make a batch, because what’s the point in that? And once you try them you are definitely going to crave them year round.
- 2 1/2 cups all-purpose flour
- 1 1/2 cups quick oats
- 1 tsp baking soda
- 3/4 tsp salt
- 1 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup unsalted butter, softened
- 1 1/3 cups packed light-brown sugar
- 2/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups canned pumpkin puree
- 1 3/4 cup semi-sweet chocolate chips
- 1 cup chopped pecans or walnuts (optional)
- Preheat oven to 350 degrees. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until creamy (occasionally stop and scrape down sides and bottom of bowl throughout entire mixing process). Blend in egg then blend in vanilla extract and pumpkin puree. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Mix in chocolate chips and pecans (if you want some chocolate to show through set some aside to press into tops before baking). Let batter rest 5 - 10 minutes (this just gives the oats some time to absorb the liquids so batter isn't so sticky and cookies don't spread so much).
- Scoop dough out 2 Tbsp at a time (I used a 1 1/2-inch cookie scoop, which I recommend using for evenly shaped cookies and fill it heaping), and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 12 - 14 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
- Recipe Source: Cooking Classy