I recently decided that I wanted to start a new tradition in our little family. Something pumpkin every week in the fall… Or at least in October. We started this tradition a few weeks ago and so far I have thoroughly enjoyed it! We have made pumpkin pancakes (Russell made this recipe and just added some pumpkin and pumpkin pie spices), pumpkin cheesecake (this recipe was good but we used to have a recipe that was phenomenal… Unfortunately I have since misplaced it…), pumpkin pie smoothies, and now pumpkin cookies. The BEST pumpkin cookies I have EVER had. These cookies are absolutely divine… I could totally eat the entire batch, by myself, in a matter of minutes and feel a minimal amount of guilt… Infinitely less than I should considering how unhealthy they really are…
Oatmeal Pumpkin Cookies
- 2 cups + 1 Tablespoon all-purpose flour
- 1 teaspoon baking soda
- 1 Tablespoon ground cinnamon
- 1 heaping teaspoon pumpkin pie spice*
- 1/2 teaspoon salt
- 1 and 1/2 cups old-fashioned rolled oats
- 1 cup (2 sticks) unsalted butter, melted
- 1/4 cup dark molasses
- 3/4 cup dark brown sugar (or light)
- 1/2 cup granulated sugar
- 1 egg yolk
- 3/4 cup pumpkin puree**
- 1 teaspoon vanilla extract
- 1 and 1/2 cups total add-ins* (chocolate chips, dried cranberries, pumpkin seeds, pecans, white chocolate, or a combination)
- Preheat the oven to 350F degrees. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, toss the flour, baking soda, cinnamon, pumpkin pie spice, and salt together. Fold in the oats. Set aside.
- Melt the butter in the microwave in a medium size bowl. Whisk in the molasses, brown sugar, and granulated sugar. Once combined, whisk in the egg. Add the pumpkin and vanilla and whisk until thick and combined completely. Pour into dry ingredients and gently mix. The dough will be very thick, heavy, and sticky. Keep mixing until just combined, no more. Fold in your add-ins.
- Scoop cookie dough onto prepared baking sheets. About 2 or 3 Tablespoons of dough per cookie. Slightly flatten the help the cookies spread in the oven. Do not flatten completely. See my photo above for a visual. If desired, press a few of your add-ins onto the top of the cookie dough balls for looks.
- Bake the cookies for 13-15 minutes until very lightly browned on the edges, and still appearing soft in the centers. My cookies took 14 minutes. Allow the cookies to cool completely on the baking sheets. The cookies’ flavor is best on day 2. Cookies remain fresh and soft stored in an airtight container for 10 days. Cookies may be frozen up to 3 months.
*Instead of the pumpkin pie spice, you may use 1/4 teaspoon each: ground cloves, ground nutmeg, ground allspice.
**IMPORTANT: This recipe is tested with Libby’s pumpkin puree, which is much less “watery” than other brands (such as Trader Joe’s). More water in your pumpkin = cakey cookies. If you think your pumpkin puree is too moist, add a paper bowl to a bowl. Top with 3/4 cup pumpkin puree. Top with another paper towel and “blot” the pumpkin to remove some moisture.
*Make sure you use 1.5 cups total add-ins. For example, 1/2 cup of chocolate chips, 1/2 cup of pecans, 1/2 cup of dried cranberries.
source: Sally’s Baking Addiction