My new found love is in the shape of a cookie. I know that’s weird, but believe me when I say this that when you start making these you’ll become so infatuated you won’t stop and before you know it you’re knee-deep in batches and batches of these delicious morsels and more and more in love. The good news? . . . They’re not an altogether unhealthy option, if you’re going to fall in love with cookie.
Made with whole wheat pastry flour (like I do with all my baked goods because the outcome is a soft product that doesn’t taste like whole wheat), pumpkin, buttermilk, heart-friendly walnuts and oatmeal you won’t have to feel so guilty for eating a whole batch. OK, maybe don’t eat the whole batch. All things in moderation, including a cookie or two now and then.
By the way I’ve been freezing the cookie dough mounds on the cookie sheets instead of baking them, then packaging the frozen little mounds in a freezer bag and storing for baking later. Bake at the same temperature and time as non-frozen dough. Brilliant and so convenient, especially for when the urge hits or company is on it’s way or because they’re just so irresistibly delicious (wink, wink).
These cookies don’t scream pumpkin so if you love that strong pumpkin taste in a baked good then head over to my Pumpkin Banana Bread with Cinnamon Swirl or Spiced Pumpkin Cake with Maple Brown Butter Glaze recipes. The pumpkin is subtle in this recipe, making way for the chocolate chips, walnuts and oats to come through as well. I love how these cookies are chewy, but not too moist or cakey.
*Note: So here’s a tip to help you achieve this perfect texture which I learned from a fellow food blogger. Make sure you “blot” your pumpkin. Meaning take a few layers of paper towels and remove as much fluid from your cup of pumpkin as you can. You won’t get it all which is fine. If you don’t “blot” it the cookies will be much more moist and cakey.
- Pumpkin Oatmeal Chocolate Chip Cookies
- 1 1/2 cups whole wheat pastry flour (I use Bob's Red Mill)
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/2 tsp sea salt
- 1 cup butter, softened
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 cup pure pumpkin puree, blotted with paper towels (See Note below)
- 1 large egg
- 2 tsp vanilla extract
- 3 cups old-fashioned oats
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Combine flour, baking soda, cinnamon, nutmeg, allspice and salt in a medium bowl; whisk to combine. Set dry ingredients aside.
- Combine butter and sugars in a bowl of a stand mixer or a medium mixing bowl. Beat with a stand mixer or an electric hand-held mixer at medium speed for 3 to 4 minutes or until light and fluffy. Add pumpkin, egg, and vanilla extract. Beat until combined. Gradually add dry ingredients and mix until well incorporated.
- Stir in oats, chocolate chips and walnuts. Drop cookie dough by rounded tablespoons onto prepared baking sheet.
- Bake cookies for about 12 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in airtight containers on the counter for up to a week or in the freezer for up to 3 months.
*Make sure you "blot" your pumpkin. Meaning take a few layers of paper towels and remove as much fluid from your cup of pumpkin as you can. You won't get it all which is fine. If you don't "blot" it the cookies will be much more moist and cakey.
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