I couldn’t be happier with my second choice of the season for using pumpkin. As I said in my pumpkin waffle post, I’ve been bookmarking pumpkin recipes like crazy. This one was recommended by my friend Kirsten who has me wanting to move in with her to reap the delicious benefits of her late night baking.
Instead, I too enticed by the desire for a midnight batch of cookies, got to work setting my next can of pumpkin in action. I’ve actually never been a huge pumpkin cookie fan, so normally it wouldn’t have been second on my list for ways to use pumpkin. But when I saw the photos of these on Sweet Treats & More, brimming with oats and chocolate chips, my eyes had my stomach convinced that pumpkin cookies I must make.
Best choice I could’ve made. These are far superior to the sweet, cake-like pumpkin cookies I’m used to. The ones where I’m usually wishing I was eating a slice of pumpkin pie instead. Rather, these are full of irresistible, chocolaty deliciousness, with oats that add a real, chewy texture to the typical texture-lacking pumpkin cookie. Oh, and they’re whole wheat too. Who would’ve guessed? I went with white whole wheat flour and didn’t find any issue with density. The only thing I might add next time are a couple handfuls of walnuts for an even extra element of additively rich texture and taste.
Serve to a hungry stomach with a glass of almond milk.
slightly adapted from Sweet Treats and More
- -1 cup canned pumpkin
- -3/4 cup sugar
- -1/4 cup brown sugar
- -1/2 c butter, soft
- -1 egg, beaten
- -1 3/4 cup rolled oats
- 1 cup white whole wheat flour
- 1/2 cup white flour
- 1/2 tsp. baking soda
- 1/2 tsp. pumpkin pie spice
- 1/2 tsp. cinnamon
- 1 tsp. salt
- 1 1/3 cup semi-sweet chocolate chips
- Preheat oven to 375 degrees
- In a mixing bowl, stir together flour, sugars, baking soda, pumpkin pie spice, cinnamon, and salt.
- Add and mix in butter, mixing until crumbly.
- Stir in egg and pumpkin. Then the rolled oats and chocolate chips.
- Drop heaping spoonfuls onto baking sheet lined with parchment paper. Bake 10-12 minutes.