Do you ever find yourself with one cup of pumpkin puree just sitting there in your fridge, a day or two after baking something delicious? And you think to yourself…what could I do with one cup of pumpkin? That’s what I was doing yesterday (when I should have been doing something else). After a few clicks around online, I found this yummy-sounding recipe for Pumpkin Oatmeal Cookies, with ingredients mostly found in my house!! I adapted the recipe from Family Fresh Meals and cut out the stuff I didn’t have. I also made some modifications because my mixer is deceased and I had to mix everything the old fashioned way…by hand! Thus the melted butter. So the recipe is written as if you are going to whisk things by hand. Feel free to use a mixer 😉
I’ve never had pumpkin spice in my spice rack, so I improvised. (You could also pre-mix some for yourself, find it on this idea page).Are you excited about fall, and baking with pumpkin? How about pumpkin+chocolate chips+oatmeal? Doesn’t that sound good? Ok, ok, here comes the recipe:
Pumpkin Oatmeal Cookies
1 cup brown sugar
1/2 cup white sugar
1 1/2 cups semi sweet chocolate chips
2 cups flour
2 cups oatmeal
1 tsp. cinnamon, 1/2 tsp. ginger, 1/2 tsp. nutmeg, 1/4 tsp. ground cloves, 1/4 tsp. ground allspice
OR 1/2 tsp. cinnamon and 2 tsp. pumpkin spice instead
1 Tbsp. vanilla
1/2 tsp. salt
1 cup butter (salted or unsalted)
1 tsp. baking soda
1 cup pumpkin puree (I use canned)
1. Preheat oven to 350 degrees. In any old bowl, whisk together the dry ingredients: flour, baking soda, spices and salt. Set aside.
2. Melt butter in a large microwaveable bowl, add sugar and brown sugar and whisk or beat until mixed together.
3. Now add in pumpkin puree, egg and vanilla. Beat or whisk until well combined.
4. Gradually add the dry ingredients to wet ingredients and mix until incorporated.
5. Now stir in the oats. Mix well.
6. And lastly, stir in the chocolate chips. Cover well with plastic wrap and refrigerate for while. (or not. You could do that while you get a cookie pan+baking parchment paper ready)
7. Drop cookie dough by the rounded tablespoon on to the prepared baking sheet. I tried pressing some of them down with a fork (for the photos) but ended leaving the rest mounded up because I liked the texture better that way, so they were smaller, thicker cookies.
8. Bake cookies for about 14 minutes (cookies are lightly browned). DO NOT OVER COOK. They will seem a little soft, but will firm up as they cool. You want to keep the nice, soft texture! So here’s the recipe in photos, since I was having fun in the kitchen instead of doing other things…
I was going to include a few spoonfuls of molasses in this recipe, but then realized my cupboard was bare! Anyways, everyone liked these cookies, they are very soft and are getting softer…though they are disappearing fast. And here are the winning “after” photos:I found it hard to do the cookies justice in the photos. They were nice and warm and just jumped off the plate into my hand and into my mouth….The cookies could have been larger, maybe they would have looked more awesome. Here they are on my favorite fall plate…and now they are… gone….
(so much for my facebook photo voting…I just didn’t want to disappoint anyone, so felt I should add all the cookie photos here. Thanks guys! Wish you could’ve stopped by and had some cookies and tea with me! Maybe next time…)🙂