These cookies are chewy, sweet, and full of pumpkin and Fall spices.
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So, it’s been a minute.
I don’t think I’ve ever gone this long without posting something. I’m pretty sure I baked these cookies back in September… I even missed out on A Nerd Cooks’ birthday in August (the blog turned 6!!). In my defense, lots of things have been happening! To give you a little taste:
- I/we have been doing a bit of traveling and have had friends and family visiting us.
- I was promoted to Assistant Professor at Duke!
- We bought a house!!
We moved in last weekend, and are so happy here already. I’ll likely share some photos of the kitchen at some point, because it is GORGEOUS. But only after the inside of the house stops looking like a tornado passed through.
As for the cookies? Well, they’re pretty fantastic. Unlike many pumpkin cookies (like these Pumpkin Chocolate Chip Cookies), these are chewy, not cakey. You have the oats and drained/blotted pumpkin (see instructions below) to thank for that. Beyond that, these cookies are full of pumpkin spice flavor as well as chocolate chips. Scroll a little further for the recipe!
This recipe comes from the blog Sally’s Baking Addiction.
You’ll need (yields 30-36 cookies):
- 3/4 cup pumpkin puree
- 2 cups + 1 tbs all-purpose flour
- 1 tsp baking soda
- 2 1/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1/2 tsp kosher salt
- 1 1/2 cups old-fashioned oats
- 1 cup unsalted butter, melted and cooled slightly
- 3 tbs pure maple syrup
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 egg yolk
- 2 tsp vanilla extract
- 1 1/2 cups semi-sweet chocolate chips, plus more for pressing into the top
Start by preheating the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Line a medium-sized bowl with paper towels. Add the pumpkin puree to the lined bowl. Using the paper towels, squeeze a bit of the moisture out of the canned pumpkin. Check out Sally’s blog for a visual. Removing some of the moisture from the pumpkin helps produce a less cake-like cookie. Which is what we’re going for here.
In a medium-sized bowl, whisk the flour, baking soda, spices, salt, and oats together. Set this aside.
In another medium-sized bowl, whisk the melted butter, maple syrup, sugars, egg yolk, pumpkin, and vanilla extract together.
Pour the wet ingredients into the dry ingredients and mix until combined. Fold in the chocolate chips.
Using a cookie scoop, scoop ~1.5 tbs-sized balls of dough onto the prepared baking sheets. Smoosh the dough balls down slightly. They don’t spread much on their own, so they need some help in this department. Bake for 12-13 minutes, or until lightly browned on the edges.
Remove the baking sheets from the oven. Press a few chocolate chips into the tops of the cookies while they are still warm. Allow the cookies to cool for 5 minutes on the baking sheets before removing them to a wire rack to finish cooling completely.