Tuesday, October 29, 2013

Pumpkin Oatmeal Cookies

This week's pumpkin recipe is pumpkin oatmeal recipes (YUM!) with minor tweaks on Sally's Baking Addiction's recipe.  Her pictures are definitely better than mine, so go check out her site.

2 cups + 1 Tablespoon all-purpose flour
1 teaspoon baking soda
1 Tablespoon ground cinnamon
1 heaping teaspoon pumpkin pie spice
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 and 1/2 cups old-fashioned rolled oats
1 cup unsalted butter, melted
1/4 cup dark molasses
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 egg yolk
3/4 cup pumpkin puree
1 teaspoon vanilla extract
1 + 1/2 cups chocolate chips

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 chocolate chips.

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.  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.


  1. Mmmmmmmmmmm. So about the cookie dilemma I faced a couple of weeks ago: I followed the directions on the package for high altitude baking - which were to cut the sugar and up the flower - and my cookies looked like skeletons. I just made a new batch over the weekend following regular directions and they came out perfect. Do you ever adjust cooking or baking for the altitude here?

  2. Those look so good! I'll try just about anything with pumpkin in it!!!

  3. you had me at pumpkin. these look amazing. Fabulous as always, love. :) xo