I know some of my fellow editors are anti-pumpkin, but my favorite thing about fall is the abundance of pumpkin-flavored baked goods. I needed a tasty cookie this weekend, and I had oats and pumpkin puree on hand, so I made something new.
I started with half a batch of this recipe, from Two Peas and Their Pod. They were very tasty, but I was looking for a cookie with more cowbell. This is what I came up with:
[fancy_list style=”bullet_list” variation=”copper”]
- 1 C. all-purpose flour
- 1 C. whole wheat flour
- 1 t. baking powder
- 2 t. ground cinnamon
- ½ t. ground allspice
- ¼ t. ground cardamom
- ½ t. salt
- 2 sticks unsalted butter, softened
- 1 ½ C. packed brown sugar
- 1 C. pumpkin puree
- ½ C. peanut butter
- 1 egg
- 1 t. vanilla extract
- 2 C. old-fashioned (not quick cook) oats
- 1 C. toasted coconut
- 1 ½ C. semi-sweet chocolate chips
- Preheat your oven to 350° F, and line four cookie sheets or baking pans with parchment paper.
- Whisk flours, baking powder, spices, oats, and salt together in a small bowl and set aside.
- Cream butter and sugar, then add egg and pumpkin puree. Mix well. Add vanilla and peanut butter and beat/mix/stir until well blended.
- Add in dry ingredients a little bit at a time and mix until blended.
- Fold in most of the coconut and all the chocolate chips.
- Drop by rounded teaspoon onto prepared cookie sheets, and sprinkle with the remaining coconut. Bake for 14-17 minutes, until cookies are golden on the top and lightly browned around the edges.