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Pumpkin bread, muffins and definitely pie seem to be the most popular things to make with pumpkin puree. One of the things I enjoy making are pumpkin cookies with a little chocolate. These cookies are moist and chewy and oh so delicious.
Pumpkin Oats Chocolate Chunk Cookies
Ingredients
- 1 cup Butter, soften
- 1 1/3 cup Brown Sugar
- 2/3 cup Sugar
- 1 cup Pumpkin Puree, not filling
- 1 egg plus 1 egg yoke
- 1 tsp pure Maple Syrup
- 2 tsp Cinnamon
- ¼ tsp Nutmeg, grated
- ½ tsp Ginger
- 1 tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp Salt
- 2 cups Flour
- 1 cup Quick Oats, not old fashion oats
- 1 ½ cup Dark Chocolate Bar, chopped or Chips
- ½ cup Pumpkin Seeds, lightly toasted – Optional
Directions
- Preheat oven to 375
- In the bowl of a mixer, beat butter until creamy. Add in the sugars and beat until smooth and well combined. Add in the pumpkin puree and egg and egg yoke and maple syrup. Mix until just combined and the egg is incorporated into the butter sugar mixture.
- In another bowl, add the flour, oats, spices, baking soda and powder and salt and mix until thoroughly mixed together. Add to the butter mixture and mix until combined into the wet ingredients. Fold in the chopped chocolate and pumpkin seeds.
- On a prepared cookie sheet, lined with parchment paper, using a cookie scoop or spoon, drop the batter on the cookie sheet, making sure to leave room for the cookie to spread. Bake for about 15 – 20 minutes until slightly brown around the edges. When taking the cookies out of the oven, gently bang the sheet on the counter and sprinkle with a little salt if desired. Let the cookies cool for a few minutes before using a spatula to place them on a cooling rack. Repeat. I’m sure these won’t last long before they are all gone.
Enjoy ☺
