Monday, October 3, 2016

best pumpkin chocolate chip cookies + fall to-do list

There is so much to be done today! I need to utilize naptime like never before -- scrub toilets, put away folded clothes, tidy like a mother, winterize closets, hang photos, do dishes, organize like a boss, do some work, and make sure bills are paid. And prob send my blood sugar log to my OB before tomorrow. 😬

I've made the most delicious pumpkin oatmeal chic chip cookies twice this year-- they're that good! Tasty enough for breakfast, wholesome and delicious, perfectly fall.

Pumpkin Oatmeal Chocolate Chip Cookies

Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 30 minutes 


  • 1/2 cup unsalted butter, melted
  • 1/2 cup canned pumpkin purĂ©e
  • 3/4 cup brown sugar, packed
  • 1 1/2 teaspoons vanilla bean paste (or pure vanilla extract)
  • 1 1/2 cups old-fashioned whole-rolled oats
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup bittersweet chocolate chips


  1. Melt butter.
  2. Add the pumpkin puree, sugar, and vanilla; whisk to combine.
  3. Add the oats, flour, pumpkin pie spice, baking soda, and salt; stir until just combined.
  4. Add the chocolate chips and stir to combine.
  5. Using a cookie scoop, form mounds of dough and flatten slightly.
  6. Place mounds on cookie sheet with Silpat and stick in freezer as you preheat oven to 350F. (Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.)
  7. Once oven has preheated, reposition dough mounds on baking sheet, spaced at least 2 inches apart and bake for about 13 minutes or until edges have set and tops are just set (even if slightly undercooked, don't overbake). Cookies firm up as they cool. Allow cookies to cool on baking sheet on cooling rack for about 10 minutes before serving.
  8. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Adapted from Averie Cooks


No comments:

Post a Comment