Pumpkin, pumpkin, pumpkin. You might say I was a bit obsessed. Maybe.
But, I’ve finally perfected pumpkin cookies. At least in my world… these are perfect! (Oh, and they are especially good frozen. Oh. My. Word.)
These chewy pumpkin cookies are rich, moist, full of chocolate chips and covered with a hint of salt. Mmm…
And they make a nice big batch (using a whole 15oz can of pumpkin!) so there is no pumpkin sitting around being wasted. I love that!
Yes, I know you don’t always need to make 6 dozen cookies at once, but really… when does it hurt to have a few cookies tucked away in your freezer for a busy day, or when is it a bad thing to have extras to share at work or with your family and friends?!
I’m pretty sure I have never been sad that I had too many cookies laying around.
***I do feel like I need to make a bit of a disclaimer for those of you that are looking for a 100% chewy, not-cakey-at-all pumpkin cookie. That’s pretty much not possible. The reason why pumpkin cookies are usually very cakey, is because pumpkin is full of moisture, and moisture makes a cakey cookie.
There is really no way to have a pumpkin cookie withouth any cakiness unless you use some very interesting (read not easy!) techniques. This cookie is as chewy as simple gets.
I have been working on this for years and I am happy. Just enough chewiness to give me what I’m looking for, without hours of dehydrating pumpkin or spending tons of money on pumpkin butters and pumpkin powders!***
- 3 cups flour
- 3 cups old fashioned rolled oats
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups butter, softened
- 2 cups firmly packed brown sugar
- 1 cup sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 (15oz) can pumpkin purée
- 3 cups chocolate chips
- additional salt for sprinkling
In a medium bowl, stir together the flour, oats, spice, baking soda, baking powder and salt until combined. Set aside.
In a large mixer bowl, cream together the butter and sugars until light and fluffy, about 3-5 minutes. Beat in the egg, vanilla and pumpkin until smooth.
Stir in the flour mixture until just well combined (if you don't have a very large - 6 qt or so - mixer, you may have to do this by hand. Not a problem!) and then stir in the chocolate chips.
Place the cookie dough into the fridge to chill for about 30 minutes, while you preheat the oven to 375ºF and line several baking sheets with parchment paper.
Drop the dough onto the parchment-lined baking sheets, using a medium cookie scoop.
Bake for about 12-15 minutes, until the cookies are lightly golden brown. Cool on the pan for a few minutes before transferring to a wire rack to cool completely.
While the cookies are still warm (but a few minutes after taking them out of the oven) sprinkle a tiny bit more salt (I love using pink himalayan salt) on top of each one.
Store in an airtight container if you are not going to finish them all right away!
recipe adapted from allrecipes.com