One of my issues with fall baking is that I always seem to have at least one half full can of pumpkin puree in the fridge. Many of my recipes only call for 3/4 of a cup or maybe only a couple of tablespoons, to give just a hint of flavor. And while that is fine, I hate the idea of pumpkin puree going to waste. I guess I could probably freeze it, but I’ve never tried that route. Although I do have a bag full of frozen butternut squash puree from last year that needs to be used.
I wonder how long is too long for the freezer. This might freak some of you out, but I definitely have eaten things that have spent up to a year in the freezer. Tupperware has a tendency to get lost under the gallons of ice cream I keep in the deep freeze. My resolution for the next month or two is to try and actually use up some of my frozen goodies. We’ll see how that goes.
Anyway, this recipe spurred from the need to use up about 6 tablespoons worth of pumpkin puree, roughly half a can. Plus I pretty much always want to make cookies; I’ve talked about my obsession with creaming butter and sugar before so we don’t need to venture down that road again. I’m sure I lost a few readers after that post.
After a quick google, I found a recipe for pumpkin oatmeal cookies on Skinny Taste, one of my favorite blogs. And as luck would have it, this recipe called for exactly 6 tablespoons of pumpkin puree. Destiny! The cookies had to be made.
And made they were.
After a few tweaks and a couple lazy girl baking short cuts, I had about two dozen pumpkin oatmeal chocolate chip cookies. Just what I need a few days before my marathon. These cookies don’t flatten like your typical cookies. They stay in mounds, so while they may look a bit funny, they taste delicious!
Unfortunately now I cannot stop eating them and Wes had to take them to work. I guess this is for the best, although I was sad to see them go.
Although something tells me there will be more pumpkin cookies on the horizon.
- 1 cup flour
- 2 cups quick oats
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- ¼ tsp all spice
- ¼ tsp cloves
- ⅛ tsp ginger
- 2 tbsp butter
- ⅓ cup white sugar
- ⅓ cup brown sugar
- 1 egg
- 6 tbsp pumpkin
- 1 tsp vanilla
- ¼ cup chocolate chips
- ½ cup chopped walnuts
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer, cream together butter and sugars for about 2 minutes. Add in egg and mix until well blended. Add pumpkin and vanilla and mix for another minute.
- In a separate bowl whisk together flour, oatmeal, baking powder, baking soda, cinnamon, salt, all spice, cloves, and ginger. Slowly pour dry mixture into the wet mixture, mixing slowly to incorporate.
- Stir in chocolate chips and walnuts.
- Drop tablespoon size dollops onto a cookie tray lined with parchment or a silpat. Bake for 12 minutes.