Chewy Pumpkin Spice Cookies

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:

Find This: 

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  • 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


Do This:

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  1. Preheat your oven to 350° F, and line four cookie sheets or baking pans with parchment paper.
  2. Whisk flours, baking powder, spices, oats, and salt together in a small bowl and set aside.
  3. Cream butter and sugar, then add egg and pumpkin puree. Mix well. Add vanilla and peanut butter and beat/mix/stir until well blended.
  4. Add in dry ingredients a little bit at a time and mix until blended.
  5. Fold in most of the coconut and all the chocolate chips.
  6. 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.


Eat These:

Five oatmeal pumpkin coconut cookies on a square, white plate.

By [E] Selena MacIntosh*

Selena MacIntosh is the owner and editor of Persephone Magazine. She also fixes it when it breaks. She is fueled by Diet Coke, coffee with a lot of cream in it, and cat hair.

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