I hit upon this cookie recipe because I had a bit of pureed pumpkin left over from these Halloween cupcakes. This recipe is nice for using up that little extra bit of puree -- the original recipe uses sweet potato, and I think butternut squash would work as well. I do recommend seeking out high-quality couverture wafers for this recipe, although of course regular chocolate chips would be tasty as well. However, the big chunks of dark chocolate really take these over the top! I will definitely be making these again.
Pumpkin-Oatmeal Cookies with Chocolate and Pecans (adapted from Baking Bites, original recipe here)
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp freshly grated nutmeg
1/3 cup softened butter
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1/4 cup pumpkin puree
1/2 tsp vanilla extract
2 cups quick oats
1 cup chopped dark chocolate or couverture wafers such as E. Guittard
1/2 cup pecans, chopped
1. Whisk together the dry ingredients in a small bowl.
2. Cream together the butter, sugar, and brown sugar. Beat in the egg, followed by the pumpkin puree and vanilla.
3. Stir in the flour, mixing until just blended. Stir in the oats, chocolate, and pecans, again mixing until just combined.
4. (Optional) Pop the dough in the fridge for half an hour to help it firm up.
5. Preheat the oven to 350 degrees. Roll large spoonfuls of dough into balls and space them out on a foil-lined baking sheet. Bake for 12-15 minutes, until the cookies are set.
I'm sending this tasty recipe off to Mrs. Kringles Christmas Cookie Bake-off...even though these cookies have a somewhat more "autumn" feel to them, the warm spices and delicious flavor mean they're perfect all through the winter. I don't think Santa would be able to resist! Please click here to check out all the cookies, vote for your favorite, and enter to win some excellent prizes!