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Pumpkin Oatmeal Cookies with Chocolate Chips

Pumpkin Oatmeal Cookies with Chocolate Chips

Pumpkin Oatmeal Cookies with Chocolate Chips

pumpkin-oatmeal-cookies-with-chocolate-chips

Pumpkin Oatmeal Cookies with Chocolate Chips

Makes about 2 dozen

Ingredients:

1 1/3 cups unbleached all-purpose flour

1 1/2 cup rolled oats

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

3 ounces unsalted butter, softened

1 1/4 cup sugar

2 tablespoons sorghum molasses

1 teaspoon vanilla extract

1 egg

1/3 pumpkin puree

1/3 cup chocolate chips

1/2 cup dried currants

Preheat the oven to 375 degrees, F (350 degrees for convection ovens). Line 2 sturdy cookie sheets with parchment paper or silicone liners. In a medium bowl, combine the flour, oats, baking soda and pumpkin pie spice and stir to combine. In a mixing bowl, cream the butter, sugar, sorghum, pumpkin and vanilla with an electric mixer on medium speed (the mixture will not be fluffy due to the addition of the pumpkin). Beat in the egg and scrape the sides of the bowl. Add the flour mixture then the chocolate chips and the currants and blend until combined (try not to over-mix). Drop the dough by heaping tablespoons about 2 inches apart onto the prepared cookie sheets.

Bake for 12 minutes, rotating the pans halfway through the baking time. Let the cookies set for a few minutes, then transfer to wire racks to cool completely.

Servings: Makes about 2 dozen

Ingredients

Directions

Preheat the oven to 375 degrees, F (350 degrees for convection ovens). Line 2 sturdy cookie sheets with parchment paper or silicone liners. In a medium bowl, combine the flour, oats, baking soda and pumpkin pie spice and stir to combine. In a mixing bowl, cream the butter, sugar, sorghum, pumpkin and vanilla with an electric mixer on medium speed (the mixture will not be fluffy due to the addition of the pumpkin). Beat in the egg and scrape the sides of the bowl. Add the flour mixture then the chocolate chips and the currants and blend until combined (try not to over-mix). Drop the dough by heaping tablespoons about 2 inches apart onto the prepared cookie sheets.

Bake for 12 minutes, rotating the pans halfway through the baking time. Let the cookies set for a few minutes, then transfer to wire racks to cool completely.