I think I have a pumpkin problem. From baking biscotti, to scones, to cookies, to granola – to just mixing it in plain yogurt and eating it with the pumpkin granola – I’m all over pumpkin this fall. But, the first step to recovery is recognizing you have a problem. And with that, here is my last pumpkin recipe for this season. And don’t worry, it’s a good one – similar to the last pumpkin cookies I made but with some oatmeal and white chips for added texture.
Triple Chip Pumpkin Oatmeal Cookies
Here’s what you need:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon ginger
- 1/2 teaspoon salt
- 1 and 1/2 cups rolled oats
- 1 cup (2 sticks) butter, softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 egg
- 1/3 cup molasses
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 cup total three different types of chocolate chips – I actually broke this up into 1/2 cup chocolate chips, 1/2 cup chocolate chunks and 1/2 cup white chocolate chips – next time I’ll likely try some mini m&ms or even Candy Corn M&Ms!
Here’s what you do:
- Preheat oven to 350 degrees F.
- Combine dry ingredients – flour, baking soda, cinnamon, nutmeg, ginger, allspice, salt and oats – in a small bowl and set aside.
- In a large bowl of a stand mixer, combine butter and sugars. Mix well. Add in egg and mix thoroughly.
- In a small bowl, combine pumpkin puree with molasses and vanilla. Mix well until completely combined. Once the mixture is a uniform, dark brown color, add to wet ingredients in stand mixture. Note: Don’t want to dirty another bowl? You likely could add all these ingredients to the stand mixer one at a time, but I found it easier to have the molasses and pumpkin mixed together first to ensure they get are thoroughly combined.
- Add in dry ingredients with a spatula and mix well, by hand. You may need to stir for 2-4 minutes before mixture is completely combined. Then, add in your your chocolate chips / chunks.
- Dough will be sticky! Drop by rounded tablespoons onto a baking sheet topped with parchment paper.
- Cook for 12-14 minutes or until they start to brown.