Remember the Vanilla and Star cookies I had posted about a few weeks back.
And the lemon and almond eggless cookies.
Also the coconut and jam hearts? I had made all these three cookies and put them in boxes for my friends for christmas.
Along with these I had also added the pumpkin and oatmeal cookies that I am sharing with you today.
I got the recipe from Sally’s Baking Addiction’s blog. I love her blog and everything on it. She is a sprinkles lover. And that itself is reason enough for me to be her fan. The funfetti cupcakes with chocolate malt frosting I have shared before were adapted from a recipe on her blog. They were a big hit and so were these.
These were soft without being too cakey. Luckily I doubled the recipe and made quite a few, leaving a few cookies in our household after packing the rest for friends. I really could not stop myself from grabbing a cookie or two whenever I made my way to the kitchen.
The fact that they are packed with things that are good for you (ok yes, they have flour and sugar which aren’t but they also have oatmeal, pumpkin, pumpkin seeds and cranberries and I count them as being healthy) helped me not feel that guilty about eating them.
Not to play favorites, but honestly the coconut and jam hearts and these oatmeal pumpkin cookies were my favorites from the lot I sent out. And for good reason. You have crunch from the seeds and nuts, flavor from the spices, moistness from the pumpkin puree and then you have chocolate. Absolute Perfection.
Seriously, guys, you have to try these cookies. They will become your new favorite.
- 2 cups + 1 tbsp all-purpose flour
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- 1 heaping tsp pumpkin pie spice (I used ¼ tsp each, ground cloves, ground nutmeg, ground allspice)
- ½ tsp salt
- 1 and ½ cups old-fashioned rolled oats
- 1 cup (2 sticks) unsalted butter, melted
- ¼ cup dark molasses
- ¾ cup dark brown sugar (I used light)
- ½ cup granulated sugar
- 1 egg yolk
- ¾ cup pumpkin puree (I used Libby’s pumpkin puree which is less watery than other brands. In case you use any other brand, Sally mentions that you might need to blot the excess moisture out with a paper towel. Check her site for further instructions.)
- 1 tsp vanilla extract
- 1 and ½ cups total add-ins (I used a combination of white chocolate chips, semi sweet chocolate chips, dried cranberries, pumpkin seeds, and pecans)
- Preheat the oven to 350F degrees.
- In a bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together. Fold in the oats.
- In another bowl, heat the butter. Add in the molasses, and the sugars. Whisk till combines. Mix in the egg. Add the pumpkin puree and vanilla and whisk until combined completely.
- Pour into dry ingredients and fold gently. The dough will be very thick, heavy, and sticky. Keep mixing until just combined, no more. Fold in your add-ins.
- Scoop about 2-3 tbsp cookie dough onto parchment lined baking sheets. Slightly flatten the help the cookies spread in the oven. Do not flatten completely.
- Bake cookies for 13-15 minutes until very lightly browned on the edges, and still appearing soft in the centers.
- Allow cookies to cool completely on the baking sheets. Sally mentions that the cookies’ flavor is best on day 2. You can store the cookies in an airtight container for 10 days.