Yeah, I went there.
Like face planted went there.
Yes my friends. Fall baking.
Just because I have my staple gun handy and ready to attach that first leaf back onto the tree when it attempts to taunt by floating gracefully to the ground or the fact that all my sweaters are still packed away in the darkest corner of the storage room and will remain there for as long as possible, despite the sudden chill in the air OR that the gorgeous Autumn wreath I mistakenly paid full price for last year, (It should have been 60% off), but couldn't be bothered to go back to the store and make the correction is collecting serious dust in the garage doesn't mean I don't secretly enjoy a nice pumpkin cookie. Or latte. Or slice of pie. Yes, I usually reserve it for after Halloween, but this year, you know what? It is what it is.
And I'm not even sorry.
Nor will you be.
PUMPKIN PECAN CHOCOLATE CHIP OATMEAL COOKIES
2¼ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoon cinnamon
2 cups rolled oats
1 cup butter, at room temperature
1 cup brown sugar, packed
½ cup granulated sugar
1 cup pure pumpkin (Not pumpkin pie filling)
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
½ cup finely chopped pecans
2 cups dark chocolate chips
In a mixing bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and oatmeal together; set aside.
In a separate bowl, using an electric mixer, beat butter and sugars together until creamy. Add in pumpkin, eggs, vanilla and beat until incorporated. Gradually add dry ingredients to batter and mix until combined. Stir in chocolate chips and pecans.
Place dough in fridge and chill for about 30 minutes.
Preheat oven to 350º. Prepare two cookies sheets by lining with parchment paper or silicone mats.
Using a medium cookie scoop with a retractable mechanism, drop dough onto sheets. These cookies don't spread much, so you can place them close together.
Bake for 13-15 minutes or until edges are golden. Do not over bake.
Remove from oven and transfer cookies to a wire rack to cool completely.
Like face planted went there.
Yes my friends. Fall baking.
Just because I have my staple gun handy and ready to attach that first leaf back onto the tree when it attempts to taunt by floating gracefully to the ground or the fact that all my sweaters are still packed away in the darkest corner of the storage room and will remain there for as long as possible, despite the sudden chill in the air OR that the gorgeous Autumn wreath I mistakenly paid full price for last year, (It should have been 60% off), but couldn't be bothered to go back to the store and make the correction is collecting serious dust in the garage doesn't mean I don't secretly enjoy a nice pumpkin cookie. Or latte. Or slice of pie. Yes, I usually reserve it for after Halloween, but this year, you know what? It is what it is.
And I'm not even sorry.
Nor will you be.
PUMPKIN PECAN CHOCOLATE CHIP OATMEAL COOKIES
2¼ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoon cinnamon
2 cups rolled oats
1 cup butter, at room temperature
1 cup brown sugar, packed
½ cup granulated sugar
1 cup pure pumpkin (Not pumpkin pie filling)
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
½ cup finely chopped pecans
2 cups dark chocolate chips
In a mixing bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and oatmeal together; set aside.
In a separate bowl, using an electric mixer, beat butter and sugars together until creamy. Add in pumpkin, eggs, vanilla and beat until incorporated. Gradually add dry ingredients to batter and mix until combined. Stir in chocolate chips and pecans.
Place dough in fridge and chill for about 30 minutes.
Preheat oven to 350º. Prepare two cookies sheets by lining with parchment paper or silicone mats.
Using a medium cookie scoop with a retractable mechanism, drop dough onto sheets. These cookies don't spread much, so you can place them close together.
Bake for 13-15 minutes or until edges are golden. Do not over bake.
Remove from oven and transfer cookies to a wire rack to cool completely.
share this on » |
{Facebook} |
{Twitter} |
{Pinterest} |
Definitely adding to make must bake list. They sound amazing and so autumnal.
ReplyDeleteThank you Laura! I've made these many times over and they're one of my favourite autumn cookies! They never disappoint! (I must apologize. I replied to this message, but for some reason, none of them published. Thank you for taking the time to comment. I truly appreciate it!)
DeleteI'm quite looking forward to autumn (although I may regret saying that when the cold weather and dark mornings set in!). These cookies sound like just the thing to welcome in the new season. Love the presentation too!
ReplyDeleteThanks Michelle! I'm still not ready for Fall either. The dark morning and evenings are enough to put anyone off, although, it's nature's most beautiful time of year. These cookies are one of my favourites - I really hope you get the chance to make them! XO (I must apologize. I replied to this message, but for some reason, none of them published. Thank you for taking the time to comment. I truly appreciate it!)
DeleteThese look like the perfect and hearty cookie for Fall!
ReplyDeleteThank you Paula! They're some of my favourites to make! I hope you get the chance to bake a batch! XO (I must apologize. I replied to this message, but for some reason, none of them published. Thank you for taking the time to comment. I truly appreciate it!)
DeleteSuch an interesting combination of ingredients. I'm sure they taste good. Thanks for sharing!
ReplyDeleteThank you Theresa! I like to push baking boundaries and these definitely work! So soft and chewy too. I hope you have the chance to make them! They're crowd pleasing! XO (I must apologize. I replied to this message, but for some reason, none of them published. Thank you for taking the time to comment. I truly appreciate it!)
DeleteBrave girl. I'm hanging onto Summer with a vice grip. Pumpkin Shmumpkin! I'm in serious denial, but it's also been blazing hot in these parts. However, when it is pumpkin time I'm gonna give your cookies a go, just cuz they look delish.
ReplyDeleteAmen Renee! Flip flops are worn until the first snowfall in my household. It's so hard to put them away for the season. I honestly think I was born in the wrong climate, however, bloom where you are planted, right? I implore you to make these. They're awesome! (I must apologize. I replied to this message, but for some reason, none of them published. Thank you for taking the time to comment. I truly appreciate it!)
DeleteThese look so delicious, we won't get pumpkins here (in the UK) until Halloween when most people just use them for decoration! I shall be trying your cookies :)
ReplyDeleteThanks so much for stopping by to comment! My husband is from the UK and much of his family lives there as well, so I know all about having to wait. When you do get the chance, I hope you make these! They're amazing! XO (I must apologize. I replied to this message, but for some reason, none of them published. Thank you for taking the time to comment. I truly appreciate it!)
Deletei must say, thank you for this recipe!! I just got done baking them and, dang, are they delicious! Perfect Fall cookie recipe.
ReplyDeleteI used a regular spoon (the larger size) for dropping the dough onto the cookie sheet and baked them in an electric oven for 12 minutes and they came out perfect!
Again, Thank you :)
Hi there! Thank you SO MUCH for the awesome comment! That TOTALLY made my day! I think there are a few folks that may skeptical making these, due to the unorthodox mixture, but they somehow work beautifully together. Comments like this are a true testament! Thanks again! XO
DeleteYum, these look decadent. Chocolate and pumpkin sounds like a great combo. I opened a can of pumpkin the other day and have lots left over so have a great excuse to bake these.
ReplyDelete