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,
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.
Directions
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.
: Pumpkin cookies are tough to get chewy and not cakey….they may have been my nemesis writing my pumpkin cookbook! And these are some of the most gorgeous pumpkin cookies I’ve ever seen! Love the texture from the oats, nuts and those perfectly place choc chips :)
: You are killin’ me today with these. No way we can wait until fall, can’t wait to make these. LOVE pumpkin.
: I’m with you on the canned pumpkin puree .. why wait?! But I have to tell you, yesterday here in Madison, it was an usually cool breezy day and I totally got a glimpse of Fall (my fave season) . . so seeing these cookies today just make me so happy! love and pinned and can’t wait to try!
Chris: I have long argued that since we don’t even (typically) use fresh pumpkin in the dishes we make – even in the fall – that there is no “season” for pumpkin. Canned pumpkin is readily available year round, and I’m down to eat it year round! Same with chili, but that’s another story…
: I’ve been meaning to leave a comment for about a week. I’m in love with these. I can just imagine how delicious they would be! Pumpkin will always have a place in my heart.
Sophie: These look delicious. Can I make my own pumpkin purée instead of the canned stuff?
: It might work but you may need to add a little more flour just depending on the consistency of the fresh pumpkin. That is one reason I like to use canned pumpkin, its texture is consistent (especially Libby’s) and it tends to have less liquid than the fresh.
Patti: Have you attempted a gluten free version? There are multiple options for gluten free flour. King arthur makes an gluten free flour and a gluten free baking mix (contains baking soda). Would either of these work?
Gabrielle: I also wanted to share that I made these 2 weeks ago and they are fantastic. They also freeze very well. Would definitely make them again :-)
: With the right blend of gluten-free flours in place of the all-purpose I believe so.
Liv: I made these last month and they turned out perfectly! I am making them again for a potluck I am attending. The only difference is I used all organic ingredients instead and used a duck egg. Thanks so much for the recipe my hubby loved the addition of the pecans!
Rose: Hi! Look forward to making these. Have you tried subbing the white flour for wheat? If not, any advice for using wheat flour vs. white flour? Wondering how different they would taste with wheat. Thanks!
: What I might suggest is doing half wheat and half white so the flavor of the wheat flour isn’t overwhelming and so the texture doesn’t change much. I hope you love them!
Rose: Just wanted to update! I followed your advice and used 1cup whole wheat and 1 1/2 cups white flour. They are delicious!
A couple of notes, the first round I made I kept them in the ball shape but it took about 20 minutes for them to bake. I flattened them out for the next round and they baked in just around 15 minutes. Also, I used a hand mixer as I don’t have a KitchenAid and everything turned out great. I was worried it wouldn’t mix as well not having a real mixer but it worked out fine.
Emily: Note to readers: she wasn’t kidding when she said it makes 4 dozen cookies! I didn’t need that many, but the dough is so tasty raw that I put half in the fridge for eating and perhaps some later baking (if I have that kind of self control…).
Letting the batter hang out for a few minutes to let the oats soak up the moisture really does make a difference. Don’t skip that step.
The spice mixture is really good! I added just a touch more nutmeg than called for, but that’s just a personal preference. I would also recommend using kosher salt, since the larger grains create these awesome little flavor pockets. Use regular table salt if you prefer more uniform flavor. Either is good.
Overall fantastic recipe to which I made very few and very minor changes, and will be added to the rotation. Mmmmmm!
Jo: Mine did not spread well either- disappointed. I measured all items well and followed directions. They look like lumpy rocks.
Donna Howard: Oh yum!! And good for me – or bad!! – I did wait for fall to make these (will be making them today). Just curious – is the amount of pumpkin a 15 oz can or do I really need to measure it?? Thanks for all the good recipes – always awesome!
Jackie Mitchell: I made these this morning to take to some friends and I have to say I doubted you… the dough was so sticky and I just… well I added some more flour. I didn’t ruin the cookies, but it’s obvious that they were going to stand up to the heat without the extra flour. I won’t do it again.
: The craisin addition sounds delicious! I’m so glad you liked them Rena!
Sephonnie: Not telling you anything you didn’t already know to say that these cookies are a slam dunk. The hubs and I loved them. And for me they are totally nostalgia on a tray. As a kid, we used to have oatmeal chocolate chip cookies nearly every Sunday. Our recipe has a nearly identical texture to yours, but the addition of pumpkin here makes my childhood favorite all grown up and makes me fall in love with it all over again. Ah, the memories. And now I’m happy crying. Better go make another batch of these to comfort myself…..
Kayla: What would be the best way to save some of the cookies for later — bake them all and freeze half? Or make the dough and bake half and then refrigerate the rest of the dough to bake later?
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: it turned out lovely, using cloud nine baking mix. it was fluffy and fast. thank you for sharing :)
: I could literally drink eggnog all year long, love it. And these are so awesome, can't wait to make these …
