If you have been following the blog for a bit, you know that my ultimate flavor combo is pumpkin + chocolate.
I’ve made muffins.
I’ve made cookie bars.
I’ve made pancakes.
And now I’ve made cookies.
Because I’m obsessed.
These are unapologetically large, stuffed with chocolate chips, and probably the easiest cookie I have ever made. Also, they can be made without the stand mixer, which is awesome because my stand mixer is on the top shelf of my kitchen and a bear to take down.
Want more proof that these cookies are legit? My office polished off a double batch in a morning. If that’s not a sign that they are good, I don’t know what is.
The cookies start with the dry ingredients.
Flour + rolled oats + baking soda + baking powder + salt + cinnamon + nutmeg + allspice.
Whisk that together and set aside.
In another bowl, combine the wet ingredients – granulated sugar + brown sugar + vegetable oil + unsweetened applesauce + vanilla.
Now for the pumpkin.
Sally over at Sally’s Baking Addiction (LOVE her!) had the best tip – blot your pumpkin. I never thought that pumpkin puree would be so wet, but it is! I tried two methods – blotting it with a paper towel and then pressing it with a clean tea towel into a super fine-mesh strainer. I think the fine mesh strainer worked the best for this recipe. It reduced the water content of the puree significantly and I ended up with a cookie dough that was much easier to manage.
Toss the squeezed pumpkin into the bowl with the other wet ingredients and stirred everything to combine. Then I poured the wet ingredients into the dry ingredients.
And then add ALL. THE. CHOCOLATE. CHIPS.
I went with a combo of regular morsels and mini morsels because I’m a rebel like that.
Fold the chips into the batter – by the way, if the amount seems extreme, you’re doing it right.
Pop the bowl into the fridge for at least thirty minutes to allow for the cookie dough to solidify slightly and allow the oats to soak up some of the moisture.
When you are ready to bake, preheat your oven to 325 degrees and line rimmed baking sheets with parchment paper.
Using a quarter-cup ice cream scooper, portion out cookies (spread about 2 inches apart) onto the baking sheets. Bake the cookies for 12-15 minutes until puffed and golden. Remove the cookies from the sheets and allow to cool before digging in!
Seriously, guys… these are a combination of cookie and muffin top. Basically everything I ever wanted in a dessert.
Happy Sunday, guys!
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1½ teaspoon baking soda
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup unsweetened applesauce
- ¼ cup vegetable oil
- 1 cup pumpkin puree - squeezed dry in a clean tea towel
- ¾ cup semi-sweet chocolate chips
- ½ cup mini semi-sweet chocolate chips
- In a large bowl, combine flour, oats, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice. Whisk to combine.
- In a bowl, combine vegetable oil, granulated sugar, brown sugar, applesauce, and pumpkin puree. Whisk to combine.
- Pour wet ingredients into dry ingredients - stir to combine. Add in the chocolate chips and fold into the batter. Chill the batter for at least thirty minutes.
- Preheat the oven to 325 degrees. Line rimmed baking sheets with parchment paper. Portion out quarter-cup portions of dough onto the baking sheets. Bake the cookies for 12-15 minutes until puffed and golden. Cool on wire racks before enjoying!
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