Ultimate Pumpkin Cookies
To be honest, I don’t remember pumpkin cookies being a thing when I was growing up. In fact, I don’t remember there being a lot of pumpkin desserts at all, besides the ever-popular pumpkin pie. Either way, I’m pretty happy someone came up with the idea of pumpkin cookies!
Debuting in Central America around 7,500 years ago, the pumpkin now grows on six continents. I’m sure you can easily guess the one where it doesn’t grow. (Hint: It’s very cold!)
Pumpkin was used in Mexico as its hard exterior protected the fruit from the cold weather, though we’re not talking the same kind of cold as that other continent. Still, Mexico can get cold, and you could even experience sleet, though you’ll find warm temps all year long in destinations on the west coast. If you’re thinking of visiting, you can’t go wrong with a Cabo San Lucas all-inclusive vacation.
One of the most popular uses for pumpkins today is carving the outer shell for Halloween. Many people don’t know that the idea of the Jack O’ Lantern came from Ireland, along with my favorite Irish drink, Guinness Draught.
Now that you’ve had a short lesson on pumpkins, I’ll get back to those pumpkin cookies I wanted to share with you. I hope this becomes one of your favorite recipes every year when pumpkin season rolls around. Sit back, relax, and whip up this pumpkin frappuccino recipe to serve alongside the cookies. Sounds good, doesn’t it?
Remember, beta carotene is good for you, so these cookies are, too, right? I don’t know if we can get away with saying that, but we can say there are some good-for-you ingredients in these cookies, like oatmeal and pumpkin. Check out some of my savory Halloween appetizers, too.
How to Make Pumpkin Cookies
Grab all the ingredients on the list below.
Using a hand mixer, beat together the softened butter and both sugars in a large bowl.
Add the pumpkin, egg yolk, and vanilla beating to combine with the butter mixture.
Whisk together the flour, quick oats, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. (Carefully measure your flour and spoon it in the measuring cup – don’t pack in the cup.)
Add the dry ingredients to the wet ingredients. Stir well to combine. (Don’t over stir.)
Add the chocolate chips to the batter. Stir well.
Cover the batter with plastic wrap and put in the refrigerator for 1 hour.
Preheat oven to 350º.
Line a cookie sheet with parchment paper. Use a small ice cream scoop to measure out the cookie size.
Use a spatula to flatten the cookies.
Return the cookie sheet to the refrigerator for an additional 10-15 minutes.
Remove from the refrigerator and put directly into the oven to bake.
Bake at 350º for 12-14 minutes. (They will be slightly underbaked.)
Remove from oven.
Cool the cookies on the cookie sheet for 1-2 minutes allowing them to continue to bake.
Remove from the cookie sheets to a wire rack for complete cooling.
These cookies taste better the next day if you can resist not eating them all as soon as they come out of the oven!
How to Store Pumpkin Cookies
These cookies can be stored in the refrigerator for two to three days if they aren’t gone by then. If you’re doubling the batch so you have some leftovers, stick them in the freezer for up to two months in an airtight freezer container.
What Else Can You Make with Pumpkin?
Pumpkin is so versatile, you can add it to this Chocolate Chip Bread, make pumpkin bread pudding, or for a favorite dessert on Thanksgiving, have the kids help with pumpkin pie cupcakes.
For those of you who love the ever-popular drink at Starbucks, try these pumpkin spice latte cookies or this pumpkin bar recipe topped with cream cheese icing. So good!
And if you’ve never thought to try crockpot French toast with pumpkin, you are in for a delicious treat!
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Ultimate Pumpkin Cookies
Equipment
- Cookie Sheet
- Mixing Bowls
- Spatula
Ingredients
Ingredients
- 3/4 C unsalted butter softened
- 1 C light brown sugar lightly packed
- 1/2 C sugar
- 10 T pumpkin or 1/2 cup plus 2 T
- 1 egg yolk large
- 1 tsp vanilla not artificial
- 1 1/2 C flour
- 1 1/2 C quick oats
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 10 T mini semi-sweet chocolate chips
- 1/2 C milk chocolate chips
Instructions
Instructions
- Using a hand mixer, beat together the softened butter, and both sugars in a large bowl.
- Add the pumpkin, egg yolk, and vanilla beating to combine with the butter mixture.
- Whisk together the flour, quick oats, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. (Carefully measure your flour, spoon it in the measuring cup not packed in the cup.)
- Add the dry ingredients to the wet ingredients. Stir well to combine. (Don't over stir.)
- Add the chocolate chips to the batter. Stir well.
- Cover the batter with plastic wrap and put in the refrigerator for 1 hour.
- Preheat oven to 350 degrees.
- Line a cookie sheet with parchment paper.
- Use a small ice cream scoop to measure out the cookie size. Use a spatula to flatten the cookies.
- Return the cookie sheet to the refrigerator for an additional
10-15 minutes. - Remove from the refrigerator and put directly into the oven to bake.
- Bake at 350 degrees for 12-14 minutes. (They will be slightly underbaked.)
- Leave the cookies on the cookie sheet for 1-2 minutes allowing them to continue to bake.
- Remove from the cookie sheets to a wire rack for complete cooling.
- The cookies taste better the next day, though it's hard to not eat them all right away!
