Let me preface this post by saying that I sincerely hope youâ€™re not all pumpkined out yet (November has only just begun, itâ€™s not even Thanksgiving yet!) And though I certainly hope youâ€™re all rational, pumpkin loving individuals, Iâ€™ve encountered quite a few people who have already thrown the beloved winter squash back to the depths of their (unreasonable) brains until next September. Glad thatâ€™s out of the way. Now on to more important matters. Like cookies. Pumpkin chocolate chip oatmeal cookies, to be exact.
Itâ€™s a well known fact in the baking world that the perfect pumpkin cookie is quite difficult to come by. Pumpkin has this way of making cookies a bit too fluffy and cakey for my liking, and, Iâ€™m sure, many othersâ€™. These cookies, though, are a completely different story. And it happened completely by accident.
The texture of these cookies is soft and chewy, with a bit of a bite from the oats, and the smoothness of melting chocolate. Delicately spiced with cinnamon, the pumpkin really shines through in these cookies. A touch of bitterness from blackstrap molasses keeps the sweetness in check, (while providing a good dose of iron as a bonus!) I kept the mix-ins simple, and stopped with the chocolate chips (I mean if youâ€™re only going to choose oneâ€¦) but I imagine toasted pecans, a classic pumpkin pairing, would add a great, crunchy textural element.
If youâ€™re a fan of pumpkin, chocolate, oatmeal, or perfectly chewy cookies, youâ€™ll have no choice but to love these. Even if you donâ€™t like any of those things, the combination of them will surely give you something to drool over.
- 1/2 cup coconut oil, liquid
- 1/3 cup pumpkin puree
- 1/2 cup coconut sugar
- 1 tablespoon blackstrap molasses
- 2 tablespoons ground flaxseed
- 2 teaspoons vanilla extract
- 1 1/2 cups whole wheat pastry or all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon (or pumpkin pie spice)
- 1/4 teaspoon salt
- 1/2 cup rolled oats
- 1/3 cup chocolate chips
- Preheat oven to 350Â°F. Line two baking sheets with parchment paper.
- In a large bowl, whisk together coconut oil, pumpkin puree, coconut sugar, molasses, flaxseed, and vanilla.
- Stir in flour, baking powder, cinnamon, and salt until just combined. Do not overmix. Fold in rolled oats and chocolate chips.
- Drop dough by rounded tablespoonfuls onto prepared baking sheet, leaving and inch between each. Flatten slightly.
- Bake for 10-12 minutes. The cookies will still be very soft and fragile. Allow cookies to cool on pan for 15 minutes before transferring to a wire rack to cool completely.
Are you a pumpkin fan? Have you experienced the dreaded cakey pumpkin cookie, or have you figured out another way to overcome the curse? How about cookie textures - do you prefer chewy, crunchy, or somewhere in between? Iâ€™ve long been a fan of the just verging on crunchy edge that gets softer and chewier towards the middle, but I could never handle a cookie that was completely crunchy. I know Sally is a fan of the chewy cookie, as well. Check out her post devoted solely to the chocolate chip cookie!