I got a serious craving for chocolate last night. This craving may or may not have come right after dinner when Michael's dad said, "You know, I haven't had any chocolate all day long!" What can I say, I'm gullible. And a sucker for any excuse to bake.
This may be a shock, but I had never before baked pumpkin chocolate chip cookies until last night. This fall classic had just passed me by each year, and I knew that now was the opportunity to make it happen. So, I researched and found a good recipe I wanted to play with. Thanks to Two Peas and Their Pod, I found the inspiration I needed to bake something wonderful. I loved their recipe for the following reasons: the addition of oatmeal, applesauce, and whole wheat flour as ingredients. Just reading that made me feel healthier!
These came out wonderfully moist and the perfect fall cookie. A little spice, a little chocolate, and of course, that nostalgic presence of pumpkin. Yummy! A bit of advice I would give is to maybe add a bit more flour, just to ensure the cookies don't fall apart. They are really moist and dense, and could benefit from more flour to make them cake-ier (in my opinion)!
Oh, and I almost forgot...double or triple the recipe, because they will be gone before you know it. Happy Friday!
Pumpkin Chocolate Chip Oatmeal Cookies
(adapted from Two Peas and Their Pod)
4 tbs. unsalted butter, softened
1/2 cup brown sugar
1/3 cup granulated sugar
1/4 cup applesauce
3/4 cup pumpkin
1 1/2 tsp. vanilla
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
3/4 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 1/4 cup old-fashioned oatmeal
1 cup chocolate chips
- Preheat the oven to 350 degrees Fahrenheit.
- In the bowl of a standing mixer, cream the butter with the sugars until light and soft.
- Add in applesauce, pumpkin, egg, and vanilla and mix on medium low speed until all ingredients are mixed well.
- In a separate bowl, combine and whisk the salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and flours together.
- Add flour mixture to the wet ingredients, with the mixer on low. Mix until well incorporated.
- Add the oats and chocolate chips and mix just until incorporated.
- Scoop tablespoons of dough onto a greased baking sheet and bake the cookies for 12-13 minutes. Remove from oven, cool on a baking rack, and serve with a large glass of milk!
I just made these cookies two nights ago!!! I didn't stray from her recipe too much though, except that I used oat and whole wheat instead of all purpose flour.... and dark chocolate chips instead of butterscotch.... and butternut squash instead of pumpkin puree (no big deal thoguh, right??) Ok, so I did change the recipe a bit. But they turned out PERFECTLY. Gotta love these delicious fall recipes!ReplyDelete
Rebecca, you have just made me and my wonderful wife even happier! We both love all of these ingredients. Although, we will for sure not be using butterscotch. Thanks for the idea!ReplyDelete
You're welcome Tim! I'm sorry, but where did the butterscotch idea come from? I don't see it anywhere in my recipe.ReplyDelete
And glad you liked the recipe too Emily! I want to try the butternut squash deal. Sounds good!