Cookie Thursday: Pumpkin Oatmeal Drop Cookies (recipe)

Pumpkin cookies on a pumpkin
Pumpkin cookies on a pumpkin
All this talk about pumpkin patches and pumpkin hunting had me craving a pumpkin-based cookie this week. Searching through my cookbooks, I found an appropriate one in The Kid’s Holiday Baking Book, by Rosemary Black. Easy enough to put together in 30 minutes or less, longer with “helpers”, i.e. two young ladies. I tweaked the recipe a little, as I could not find any brown sugar in my house (used turbinado instead), only had squash puree (not pumpkin) and switched up the flour to be 1/2 all-purpose and 1/2 whole wheat. Original recipe included a vanilla icing, but I could not be bothered – straight out of the oven was good enough for me!

Pumpkin Oatmeal Drop Cookies

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup quick cooking oats
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup unsalted butter
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin (or squash) puree
  • 1 cup chocolate chips

Preheat oven to 350F. Lightly spray baking sheets with cooking spray.

Mix dry ingredients, flours through salt, together in a mixing bowl. Set aside.

Beat butter with sugars, until light and fluffy. Add vanilla and egg, mix well. Add pumpkin puree, and mix well. Slowly add in flour, scraping sides of the bowl, until all incorporated. Stir in chocolate chips.

Using a medium cookie scoop or two spoons, scoop about 1 1/2 tablespoons of dough onto cookie sheets, spaced 1 1/2 inches apart. Bake for 12-15 minutes, switching trays front to back and up and down. Remove to rack to cool.


Comments are closed.