6 Nov 2013
So, a month or so ago, I was feeling the autumn tug. You know what that means. I bought four cans of pumpkin at the store. As one does. I had no idea what I was going to do with them, but that didn’t really matter. I knew I’d figure it out. I used two to make this pumpkin bundt cake, and two to make two batches of these insanely delicious cookies. The first batch was so addictive…that a second was necessary. I bit into one last night and told Eric that these are the best cookies I have ever baked. I stand by that. It’s been a cake show around here for a long time, but…I am starting to see the wisdom of the cookie contingency (ahem, Eric). These are just so good. They’re definitely the cousin of the pumpkin bundt cake, but if I could only make one…I’d make the cookies.
I had first wanted to make some pumpkin snickerdoodles (which have been all over Ye Olde Pinterest), but when I read the reviews of the recipes, there seemed to be a lot of problems: either the cookies were overly dry or overly cakey. This makes sense, given that cookies have a delicate chemistry, and pumpkin adds a lot of moisture. That’s why I was so excited to find this recipe: oatmeal is the most ingenious addition because it soaks that extra moisture right up.
I made a few changes (no cookies should have to endure life without nuts!), but I honestly think the star of these cookies is fresh grated nutmeg. Mmm, it doesn’t get much better than this. The flavor is so warm and strong in these cookies. I will never tell you how many of them I have eaten.
But thankfully there are a good handful left…and more cans of pumpkin at the store.
Pumpkin Oatmeal Chocolate Chip Cookies
Adapted from The Baker Chick
Makes 3 dozen cookies
2 cups all-purpose flour
1½ cups old-fashioned oats
1 tsp. baking soda
2 tsp. ground cinnamon
¾ tsp. ground ginger
¼ tsp. ground cloves
¼ tsp. grated nutmeg
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
1 large egg
1 tsp. vanilla extract
1 cup pumpkin puree
1 cup dark chocolate chips
1 cup chopped walnuts
-Preheat oven to 350F. Line a cookie sheet with parchment paper or a sil-pat and set aside.
-In a medium-sized bowl, whisk together the flour, oatmeal, baking soda, spices and salt.
-In the bowl of your stand mixer (or a large bowl if using a hand mixer,) cream the butter and sugars on medium-high until light and fluffy. Add the egg and vanilla and mix until well-combined and smooth. Stir in the pumpkin puree.
-On low speed, gradually add the dry ingredients, mixing until just incorporated. Fold in chocolate chips and walnuts.
-Use a small cookie scoop to dollop cookie dough onto your prepared sheets, 2-3 inches apart. Bake for 12-18 minutes, or until cookies are golden brown around the edges. (Some batches of mine took up to 18 minutes to get nice crispy edges.)
-Cool on cookie sheet for 5 minutes before transferring to a wire rack to cool.