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Monday, October 4, 2010

Pumpkin-Oatmeal Chocolate Chip Cookies (with Walnuts)

The weather is still dreary, and I have some leftover pumpkin puree in my fridge, so I decided to play with more pumpkin ideas. I came up with Pumpkin-Oatmeal Chocolate Chip Cookies! I stole borrowed lovingly used my beloved's oatmeal, so I had all the ingredients already in my house (he might not notice, right?) I searched far and wide for a good pumpkin oatmeal cookie recipe and came across a pretty fast and easy one at www.cooks.com. The link to the original recipe can be found here. I decided to tweak it a little bit and make half with walnuts and half without.

2 c flour
1 c (two sticks) butter, room temperature
1 c oatmeal
1 c pumpkin puree
1 egg, beaten
1 tsp pumpkin pie spice (I decided to add this. Love it!)
1 tsp baking soda
1 tsp vanilla
1 c brown sugar (I used light brown sugar, and I didn't pack it... but feel free to pack it if you want your cookies a bit sweeter)
1/2 tsp salt
1 c chips or raisins (I used the semi-sweet chips from my cupcake recipe)
1 c chopped walnuts (I added these toooo)

1. Preheat oven to 350F.
2. Cream butter, brown sugar, egg, vanilla, and pumpkin puree.
3. Combine dry ingredients (including nuts and chips) in a separate medium bowl.

My dry ingredients with the walnuts standing by

4. Add dry ingredients to pumpkin mixture and mix well (at about low-medium speed)

5. Spoon balls of dough evenly onto ungreased cookie sheets.

Oh, yeah. You love my seasoned cookie sheet on the right

6. Bake for 10-12 minutes. Remove from pans and place on cooling racks to stop cooking process.

I cut the whole recipe in half (I beat the one egg and only used half as well), so I was able to make 15 tablespoon (cereal spoon)-sized cookies. They don't spread much while baking, so putting them about an inch or so apart on the cookie sheet is OK. I would guess that the recipe makes 4 dozen teaspoon (soup spoon)-sized cookies. They were so delicious, and they weren't overwhelmingly sweet. So which one did I like better? I must say, I enjoyed the one with walnuts. It added a nice crunchy texture. These would go perfectly with a cold glass of milk or the pumpkin spice coffee I recently acquired.


Pumpkin on FoodistaPumpkin


  1. Yum! Sounds amazing! I am so excited for fall because that means delicious pumpkin dishes here in Japan (tho they eat it year round here)

    I hear that pumpkin puree is had to find this year....

  2. What?? They eat it year round!!?!? I must move! What kind of pumpkin dishes have you come across?

    I have had some trouble looking for it. I think in the next couple of weeks, it might be easier. Probably not "in season" yet.

  3. Yum!This looks delicious.I saw your blog from the foodie blog roll and I like what you have here.if you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget at the end of this post and it's all set, Thanks!


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