Happy second day of fall friends! I’m that girl who becomes giddy when the first pumpkin spice products hit the aisles come the beginning of September. I go overboard with the pumpkin candles, soap, treats, body wash, hand sanitizer and more. I love it. I look forward to it. It’s my FAVORITE time of the year.
Something else that comes along with the pumpkin spice products is the baking in my house. I love it. This past weekend, AG asked to make cookies. That is one thing I’ll NEVER say no to, so I decided to celebrate fall starting with pumpkin cookies.
Over the years, I’ve made tons of pumpkin cookies. Lots of different varieties from adding in toffee, nuts, white chocolate and just some spices. On this particular day, I was craving the combination of pumpkin and chocolate, so that is what we ran with.
I have to say that these are the BEST pumpkin cookies I’ve ever made. Many times with the pumpkin cookies, they’re a tad soft from the pumpkin. But not with this recipe. Not at all. They have a slight crisp to the outside and the chewy chocolate pumpkin goodness inside.
I took a container of them to work and they were completely gone by the end of the day. My two year old even absolutely loved them. To the point of where we had to hide the container so he wouldn’t cry for them. If you’re looking for a delicious cookie recipe to kick off the start of fall, this is definitely it!
Enjoying my cookies in my new favorite shirt from Target!
- 2 cups all purpose flour
- 1 1/3 cup quick cooking oats
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp nutmeg
- 1 cup butter 2 sticks
- 1/2 tsp salt
- 1 cup sugar
- 1 cup light brown sugar
- 1 cup pumpkin puree not pumpkin pie filling
- 1 egg
- 1 1/2 cup chocolate chips
- 3/4 cup chopped walnuts
- Preheat oven to 350 degrees.
- Spray cookie sheet with non stick cooking spray or place a baking mat on the cookie sheet.
- Combine flour, spices, baking soda, salt and oats in a medium bowl. In a large bowl beat butter and sugars until creamy and smooth
- In a separate bowl (large) beat butter, sugars, pumpkin, egg and vanilla until smooth, adding one ingredient at a time.
- Gradually mix in dry ingredients into the wet mixture until well combined.
- Stir in chocolate chips and walnuts.
- Drop dough onto cookie sheet using a medium dough scoop or tablespoon.
- Bake about 15 minutes or until the edges are slightly brown.
- Let cool on pan 2 minutes before removing to a cooling rack.
These look so so tasty!! I’m going to make a batch and share with the ladies at MOPS next week.
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