With Canadian Thanksgiving approaching, I decided to bake two different pumpkin treats this past weekend. First up were my famous pumpkin chocolate chip muffins. These are always a hit! They’re so moist and delicious. Now, I’m not claiming that they’re the healthiest muffins around, but it’s OK to treat yourself every now and then! I’ve posted this muffin recipe on my blog in the past. Check it out here.
I also tried a new recipe – pumpkin oat chocolate chip cookies. If you’re a regular reader of this blog you’ll know that I usually stick with fairly simple recipes, and cookies and muffins are two of my favourite things to bake.
These cookies are yummy! I adapted this recipe from Cooking Classy.
- 2 1/2 cups flour
- 1 1/2 cups oats
- 1 tsp baking soda
- 3/4 tsp salt
- 1 3/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1 cup butter or margarine, softened
- 1 1/3 cups brown sugar
- 2/3 cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups canned pumpkin puree
- 1 3/4 cup semi-sweet chocolate chips
- 1 cup chopped pecans or walnuts (optional)
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon and ginger, set aside. In another bowl, whip together butter, brown sugar and granulated sugar until creamy. Blend in egg and then blend in vanilla extract and pumpkin puree. Slowly add in dry ingredients and mix until combined. Mix in chocolate chips and nuts (optional). Important: Let batter rest 5 – 10 minutes (this gives the oats some time to absorb the liquids so the batter isn’t so sticky and cookies don’t spread too much).
Scoop dough out two tbsp at a time or use a cookie scoop, and drop onto baking sheets, spacing cookies two-inches apart. Bake in preheated oven 12 to 14 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container. Makes app. four dozen.