The air is getting crisp and the leaves are starting to fall….sounds like a good time to whip out a good Pumpkin recipe! And what better combo is there to try than Pumpkin + Oatmeal Chocolate Chip cookies?
I found this recipe on Pinterest on a blog called Little Dairy on the Prairie (cute name!) As a disclaimer, I should note that these cookies have more of a fluffy, soft, cake-like texture than your usual Oatmeal Chocolate Chip cookies. Nevertheless, they taste delicious, with just the right amount of pumpkin taste, even for those who aren’t the BIGGEST pumpkin fans.
Before you start, here are a few tips I recommend:
-A LOT of the comments on this woman’s blog are from people who followed this recipe and didn’t have the best results – they claim their batter was too wet and the cookies fell apart. My advice for you is to add an extra 1/2 tsp baking powder (for a total of 1 tsp)
-The recipe gives the option to blend the oats into a flour before pouring them into the batter – I chose to skip this step not only to save time, but because I like the consistency of oats in my cookies – I wasn’t disappointed
-The recipe has a 10-12 minute bake time – I suggest baking these a few extra minutes to firm up the cookies a little bit more, or they may be very soft and fall apart when you try to pick them up
-This recipe made a lot of cookies! Feel free to half the recipe, or make the whole batch and share with friends! (or don’t)
-Try heating up cookies for 15 seconds in the microwave before serving – they will be extra gooey and delicious!
Here is a quick summary of the recipe with my alterations:
- 1 1/2 c. brown sugar
- 3/4c. butter, softened
- 1 c. pumpkin puree
- 1 tsp. vanilla
- 2 eggs
- 1 1/2 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1/4 tsp. nutmeg
- 2 c. quick oats
- 1 c. flour
- 1 tsp. baking powder*
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 1/2 c. semi sweet chocolate chips
- Preheat oven to 350 degrees.
- In large bowl, cream together butter and brown sugar. Add eggs and beat. Add pumpkin puree and vanilla and mix together.
- In a separate bowl, stir together dry ingredients (flour, cinnamon, nutmeg, ground cloves, baking powder*, baking soda*, salt, and oats).
- Add dry ingredients to wet ingredients. Mix only until combined.
- Add chocolate chips and mix.
- Line baking sheet with parchment paper. Drop batter a little larger than 1 inch in size and bake for 12+* minutes.
- Remove from oven, immediately remove from cookie sheet and cool for 10 minutes before serving, until cookies become firm.
*Indicates my suggested alterations to the recipe.
Enjoy your fluffy, pumpkin-y cookies!
As always, I’d love to hear your questions or comments! How did your cookies turn out?