The weather is finally cooling down, so it's time stock your pantry with pumpkin pie filling! And there is nothing cozier than baking on a rainy fall day! And the bonus is, these moist pumpkin cookies make great after-school snacks for the kiddos and are a more nutritious treat for your Halloween party than the usual pre-packaged candy.
I baked a large bunch of these cookies for a two-day lettering class my husband was teaching at Cooper Union last weekend. They were hit! (Seriously, I'll use any excuse to bake.)
Moist & Chewy Pumpkin Chocolate Chip Oatmeal Cookie Recipe
vegan, for gluten-free, use GF equivalents; makes about 3-4 dozen (depending on size)
- 2 cups unbleached flour (You can mix up it by using 1/2 whole wheat or spelt.)
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 2 sticks Earth Balance vegan buttery sticks (1/2 cup)
- 1 cup light brown sugar
- 1 cup sugar
- 1 TB molasses
- 1/4 cup vegan vanilla yogurt
- 1 TB cornstarch
- 2 tsp vanilla
- 1 cup pumpkin puree (plain)
- 2 cups oats
- 1 bag semisweet chocolate chips (chunks are great too)
- 1 cup organic raisins
- 1/2 cup chopped walnuts
- Preheat oven to 350. Line a cookie pan with parchment paper.
- Whisk together dry ingredients in a medium bowl, set aside.
- In a mixer, blend together margarine and sugars until fluffy. Add molasses, yogurt, cornstarch, vanilla and pumpkin and mix.
- Add dry mix to wet mix, combine. Add oats, combine. Fold in chocolate chips, raisins and walnuts. Tip: If your batter seems too "melty," set in the fridge for a couple of minutes to firm up.
- Scoop TB-sized balls onto parchment paper and bake for 10 minutes. Let cool for a minute or two before transferring to wire cooling rack. Tip: For larger cookies (like in the picture above), scoop 1/4 cup of the batter and bake for 12-13 minutes.