Pumpkin Chocolate Chip Oatmeal Cookies

These cookies are chewy, sweet, and full of pumpkin and Fall spices.

This post contains affiliate links

Chewy Pumpkin Chocolate Chip Oatmeal Cookies | A Nerd Cooks

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.

Chewy Pumpkin Chocolate Chip Oatmeal Cookies | A Nerd Cooks

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!

Chewy Pumpkin Chocolate Chip Oatmeal Cookies | A Nerd Cooks

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.

Chewy Pumpkin Chocolate Chip Oatmeal Cookies | A Nerd CooksChewy Pumpkin Chocolate Chip Oatmeal Cookies | A Nerd Cooks

Chewy Pumpkin Chocolate Chip Oatmeal Cookies | A Nerd Cooks

 

 

Advertisements

Sweet Potato Pecan Muffins

These muffins are sweet, flavored with Fall spices, and incredibly moist thanks to the addition of roasted sweet potatoes.

Sweet Potato Pecan Muffins | A Nerd Cooks

Up until today, it has still been HOT in North Carolina. Despite what the thermometer says, it’s Fall in my heart (and according to the calendar).

Pumpkin gets a lot of attention this time of year. I’m as guilty as the next guy of this, too. I love pumpkin. I’m a certified basic bitch, okay?

BUT there are other seasonal vegetables that deserve our attention. Take the humble sweet potato, for instance. They’re naturally sweet and delicious, a vibrant orange color, and perfect in baked goods.

These muffins are super moist, just like a pumpkin quick bread, and the honeyed pecans add a nice bit of crunch. They’re perfect for breakfast or a snack.Sweet Potato Pecan Muffins | A Nerd Cooks

These muffins will keep for 2-3 days in an airtight container.

You’ll need (yields 12 muffins):

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup apple sauce (or vegetable oil)
  • 2 cups sweet potato, about 2 medium-sized sweet potatoes, roasted and mashed
  • 3/4 cup pecans, roughly chopped, plus more for topping the muffins
  • honey, for drizzling onto muffins

Preheat the oven to 350 degrees F.  Line a muffin tin with paper liners.  Set aside.

In a medium-sized bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves together.  Set aside.

In another medium-sized bowl, combine the sugars, eggs, oil, and mashed sweet potato until smooth.

Add the wet ingredients to the dry and mix until just combined.  Fold in the pecan pieces.

Divide the batter between the muffin cups (they will be very full).  Top with a few more pecan pieces. Drizzle the top of each muffin with a little honey. The honey helps the pecans on top to get candied a bit while baking.

Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center.

Allow the muffins to cool in the tin for 5 minutes before removing them to a wire rack to finish cooling completely.

In search of additional sweet potato goodness? Check out these Sweet Potato Chocolate Chip Cookies! Or maybe you’re on the hunt for more breakfast treats? Try these Sweet Potato Waffles with Candied Pecans on for size.

Sweet Potato Pecan Muffins | A Nerd Cooks

Sweet Potato Pecan Muffins | A Nerd Cooks

 

Strawberry Crumb Bars

Summer’s almost over, but that doesn’t mean you can’t still enjoy a sweet strawberry crumble bar!

This post contains affiliate links.

Strawberry Crumb Bars | A Nerd Cooks

So, yes. It’s been a while. I’ll save you the excuses. Let’s just cut straight to the food!

It’s not too late for strawberries, is it? I hope not, because these bars are tasty. The crumb is buttery and lightly sweet. Cinnamon plays surprisingly well with strawberries (check out this Strawberry Crisp for another excellent example). The filling is sweet, but not too sweet thanks to lemon zest and juice. Strawberry Crumb Bars | A Nerd Cooks

This recipe is based on the Cranberry Crumb Bars with Mulling Spices from The Smitten Kitchen Cookbook.

You’ll need:

For the crumb –

  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 2 sticks butter, chilled and cut into cubes
  • 1 large egg

For the filling – 

  • 1/2 tsp freshly grated lemon zest
  • 1 1/2 tbs lemon juice
  • 2 cups fresh strawberries, hulled and sliced
  • 13 oz. strawberry preserves
  • 1/2 cup granulated sugar
  • 1 tbs cornstarch

Preheat the oven to 375 degrees F.  Line the bottom of a 9×13-inch baking dish with parchment paper.  Butter the sides and parchment, or spray with cooking spray, and set aside.

In the bowl of a food processor, add the flour, sugar, salt, baking powder, and cinnamon.  Pulse a couple of times until everything is combined.  Add the butter and egg to the flour mixture.  Pulse until it resembles a coarse meal.

Taking half of the crumb mixture, pat it into the bottom of your prepared pan.  It will be on the thin side.

Rinse the food processor.  In the same bowl, add the filling ingredients and pulse briefly.  Do this until the berries are coarsely chopped but not puréed.  Spread this mixture evenly over the crumb base.

Sprinkle the remaining crumb mixture evenly over top of the strawberry layer.

Bake for 30-35 minutes, or until the crumbs on top are lightly browned.  Allow it to cool completely before cutting it into squares.

Strawberry Crumb Bars | A Nerd Cooks

Strawberry Crumb Bars | A Nerd Cooks

Confetti Pudding Cookies

These cookies are super soft, full of sweet vanilla flavor, and covered in colorful sprinkles!

This post contains affiliate links.

Confetti Pudding Cookies | A Nerd Cooks

I originally intended to cover these cookies in red, white, and blue sprinkles for the 4th of July, but after trips to 2 different grocery stores, couldn’t find sprinkles in those colors. Very disappointing. They were going to be Firecracker Pudding Cookies.

Once I resigned myself to using multicolored sprinkles, I really debated calling them Funfetti Pudding Cookies. But I feel like they’re not technically Funfetti since the sprinkles are only on the outside and not the inside, too.

Anyway, I settled on Confetti Pudding Cookies. Still an okay name, right? At least the cookies are cute. And they taste great. The sprinkles make the outside a bit crunchy, while the cookies themselves are soft and tender.

Confetti Pudding Cookies | A Nerd Cooks

The original recipe for Pudding Cookies comes from Crazy for Crust; I’ve also shared Lemon White Chocolate Chip Pudding Cookies and Chocolate Cookies and Cream Pudding Cookies, too.

*dough requires ~1 hour of chilling*

You’ll need (yields approximately 24 cookies):

In the bowl of a stand mixer, cream the butter and brown sugar on medium speed. Beat in the egg and vanilla extract until smooth.

Add the pudding mix, baking soda, and kosher salt. Mix until combined. Add the flour. Mix again until well combined. Scrape down the sides of the mixing bowl as needed. Add the white chocolate chips and mix on medium-high speed until they are well distributed throughout the cookie dough.

Line a baking sheet with parchment paper. Pour the sprinkles into a shallow bowl. Scoop ~2 tbs balls of dough and roll it around in the sprinkles. Place the sprinkle-covered dough balls onto the prepared cookie sheet. Cover and chill for at least 1 hour.

When you’re ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the chilled balls of cookie dough on the prepared baking sheets, approximately 2 inches apart. Bake 9-11 minutes, or until the edges just start to turn brown.

Remove the cookies from the oven and allow the cookies to cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling completely.

Confetti Pudding Cookies | A Nerd Cooks

Confetti Pudding Cookies | A Nerd Cooks

Chocolate Cookies and Cream Pudding Cookies

These treats include a beloved flavor combination baked into super soft pudding cookies. 

This post contains affiliate links.

Chocolate Cookies and Cream Pudding Cookies | A Nerd Cooks

Honestly? I’m not sure what to say about these cookies. What is there to say, really? They’re super soft, chocolate pudding cookies studded with white chocolate chips and chunks of Oreo cookies.

In my opinion, cookies get no better than this. Then again, I’m fairly obsessed with cookies and cream, well, everything. Check out the bottom of this post for more cookies and cream-flavored recipes!

Chocolate Cookies and Cream Pudding Cookies | A Nerd Cooks

The original recipe comes from Crazy for Crust; I’ve also shared Lemon White Chocolate Chip Pudding Cookies, too.

*dough requires ~1 hour of chilling*

You’ll need (yields approximately 24 cookies):

In the bowl of a stand mixer, cream the butter and brown sugar on medium speed. Beat in the egg and vanilla extract until smooth.

Add the pudding mix, baking soda, and kosher salt. Mix until combined. Add the flour. Mix again until well combined. Scrape down the sides of the mixing bowl as needed. Add the white chocolate chips and chopped Oreos and mix on medium-high speed until they are well distributed throughout the cookie dough.

Line a baking sheet with parchment paper. Scoop ~2 tbs balls of dough onto the prepared cookie sheet. Cover and chill for at least 1 hour.

When you’re ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the chilled balls of cookie dough on the prepared baking sheets, approximately 2 inches apart. Bake 9-11 minutes, or until the edges just start to turn brown.

Remove the cookies from the oven and press additional white chocolate chips into the warm cookies, if desired. Allow the cookies to cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling completely.

Need more cookies and cream-flavored desserts? I got you.

Chocolate Cookies and Cream Pudding Cookies | A Nerd Cooks

Chocolate Cookies and Cream Pudding Cookies | A Nerd Cooks

Lemon White Chocolate Chip Pudding Cookies

These pudding cookies are super soft and packed with bright, zingy lemon flavor.

This post contains affiliate links.

Lemon White Chocolate Chip Pudding Cookies | A Nerd Cooks

It’s official: pudding cookies are my new go-to cookie. They addition of pudding mix ensures that they are super soft, bake up perfectly every time, and can be flavored however you like. Want a more traditional chocolate chip cookie? Use vanilla pudding + chocolate chips. Is pistachio your jam? Use pistachio-flavored pudding. You get the idea.

Lemon White Chocolate Chip Pudding Cookies | A Nerd Cooks

Beyond being delicious, lemon and white chocolate strike me as being a perfect flavor pairing for spring time. The sweet and tangy flavor combination is also a refreshing alternative to all-sweet cookies.

In the mood for more lemony treats? Check out these Pink Lemonade Cupcakes and Whole Lemon Bars!

Lemon White Chocolate Chip Pudding Cookies | A Nerd Cooks

These cookies are adapted from the recipe found on Crazy for Crust.

*Before we dive into the recipe, know that this dough will need to be chilled for at least 1 hour before baking.*

You’ll need (yields approximately 24 cookies):

In the bowl of a stand mixer, cream the butter and brown sugar on medium speed. Mix in the egg and lemon extract until smooth.

Add the pudding mix, baking soda, and salt. Mix until combined. Add the flour. Mix again until well combined. Scrape down the sides of the mixing bowl as needed. Add the white chocolate chips and mix on medium-high speed until they are distributed throughout the cookie dough.

Line a baking sheet with parchment paper. Scoop 2 tbs balls of dough onto the cookie sheet. Cover and chill for at least 1 hour.

When you’re ready to bake the cookies, preheat the oven to 350 degrees F. Line two additional baking sheets with parchment paper. Place the chilled balls of cookie dough on the prepared baking sheets, approximately 2 inches apart. Bake 9-11 minutes, or until the edges just start to turn brown.

Remove the cookies from the oven and press additional white chocolate chips into the warm cookies, if desired. Allow the cookies to cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling completely.

Lemon White Chocolate Chip Pudding Cookies | A Nerd Cooks

Lemon White Chocolate Chip Pudding Cookies | A Nerd Cooks

Spring Confetti Blondies

Celebrate the return of Spring with a colorful, sweet, and fun blondie!

This post contains affiliate links.

Spring Confetti Blondies | A Nerd Cooks

These chewy blondies are loaded with lots of good things: chocolate chips, peanut butter chips, sprinkles, and peanut butter-filled candy eggs. Admittedly, they’re a bit of a sugar bomb, but I think that they’re worth it.Spring Confetti Blondies | A Nerd Cooks

I made these these blondies in anticipation of the Easter holiday, but, not surprisingly, couldn’t get it together enough to post these last week. Since Easter has come and gone, you can feel free to substitute any candy you’d like in place of the egg-shaped Reese’s Pieces candy that I’ve used. Think M&Ms, regular Reese’s Pieces, and so on.

These sweet and chewy blondies serve as the perfect backdrop for whatever candy or mix-ins you choose to add.

Spring Confetti Blondies | A Nerd Cooks

The base of this blondie recipe comes from The Cookies & Cups Cookbook.

You’ll need:

Preheat the oven to 350 degrees F. Line a 9×13-inch baking dish with aluminum foil. Spray the foil with cooking spray and set aside.

Whisk the flour, baking powder, and salt together in a medium-sized bowl. Set aside.

Cream the softened butter and brown sugar together in the bowl of a stand mixer until light and fluffy. Add the egg, egg yolk, and vanilla extract. Beat until combined. Add the flour mixture, a little at a time, until well combined. Scrape down the sides of the mixing bowl as needed.

Add the mini chocolate chips, peanut butter chips, and sprinkles. Beat until all of the mix-ins are distributed throughout the dough.

Press the dough into the prepared baking dish in an even layer. Top with extra mini chocolate chips and sprinkles. Lightly press the Reese’s Pieces eggs into the dough, distributing them randomly over the surface.

Bake for 20-25 minutes, or until a toothpick, when inserted into the center, comes out clean. Allow the blondies to cool completely before cutting them into bars.

Spring Confetti Blondies | A Nerd Cooks

Spring Confetti Blondies | A Nerd Cooks