Recently I made Soft and Chewy Pumpkin Chocolate Chip Cookies.
They were so good that I remade them and incorporated oats.
I love oatmeal cookies so much. Sometimes even more than chocolate chip cookies because I love the chewy texture in oatmeal cookies and just had to have a pumpkin version.
The cookies are soft, thick, hearty, perfectly chewy and not cakey which is a problem that often plagues pumpkin cookies. I love pumpkin cake, muffins, and bread but I don’t like cakey cookies.
To combat the cakiness there’s no egg in the recipe. Eggs make things fluffier but pumpkin puree does that naturally much like bananas do. I’ve baked plenty of vegan pumpkin cakes and muffins and know from experience that many times when you’re baking with pumpkin you don’t need eggs and these cookies are a prime example.
There’s oodles of chocolate in every bite and the rich pumpkin flavor just shines. Between the molasses and pumpkin pie spice, the cookies are bursting with fall flavors.
INGREDIENTS:
DIRECTIONS:
for full recipes please see : www.averiecooks.com
They were so good that I remade them and incorporated oats.
I love oatmeal cookies so much. Sometimes even more than chocolate chip cookies because I love the chewy texture in oatmeal cookies and just had to have a pumpkin version.
The cookies are soft, thick, hearty, perfectly chewy and not cakey which is a problem that often plagues pumpkin cookies. I love pumpkin cake, muffins, and bread but I don’t like cakey cookies.
To combat the cakiness there’s no egg in the recipe. Eggs make things fluffier but pumpkin puree does that naturally much like bananas do. I’ve baked plenty of vegan pumpkin cakes and muffins and know from experience that many times when you’re baking with pumpkin you don’t need eggs and these cookies are a prime example.
There’s oodles of chocolate in every bite and the rich pumpkin flavor just shines. Between the molasses and pumpkin pie spice, the cookies are bursting with fall flavors.
INGREDIENTS:
- 1/2 cup unsalted butter, melted
- 1/2 cup pumpkin puree (use the remainder in these recipes)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon mild or medium-flavored molasses (not blackstrap, too intense)
- 1 1/2 teaspoons vanilla or pumpkin pie spice extract
- 1 1/2 cups old-fashioned whole-rolled oats (not quick-cook or instant)
- 1 1/4 cups all-purpose flour
- 2 teaspoons pumpkin pie spice (a mixture of cinnamon, allspice, cloves, and nutmeg if you don’t have pumpkin pie spice)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
DIRECTIONS:
- To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
- Add the pumpkin puree, sugars, molasses, vanilla or pumpkin pie spice extract, and whisk to combine until smooth.
- Add the oats, flour, pumpkin pie spice, baking soda, salt, and stir until just combined.
- ...................................
for full recipes please see : www.averiecooks.com
