Oi! I meant to have this post done and published last night, but I fell into a deep turkey coma. Oh well, all good things are worth the wait, even cookies. I came up with this cookie in my pursuit to develop a recipe that still held a big amount of pumpkin, but wasn't so cake-ish. Well, I'm still working on that one... but in the meantime these are a yummy version with some hidden ingredients, perfect if you have some wee ones with texture issues. Like most pumpkin cookies, these also taste best cold - right out of the fridge, just like their cousin pumpkin pie.
My Pumpkin Chocolate Chip Cookies
Makes about 4 1/2 dozen small cookies
1/2 cup rolled oats
1/2 cup chopped walnuts
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp pumpkin pie spice
1/8 tsp fresh ground nutmeg
1 cup pumpkin puree, your own or canned
1/2 cup white sugar
1/2 cup brown sugar (lightly packed)
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 tsp pure vanilla extract
1 cup semi-sweet chocolate chips
In a food processor, pulse the rolled oats and walnuts until quite fine, like coarse crumbs.
Since it's already dirty, add in your flour, salt, baking powder and soda as well as the spices and give it a few pulses to combine.
In a stand mixer, or by hand, beat together the pumpkin, sugars, oil, egg, applesauce and vanilla. Add the dry ingredients all at once and mix well, adding in the chocolate chips at the end.
Drop by rounded teaspoons (I used my small cookie scoop) onto a greased or lined cookie sheet (I realized this after the first pan... they didn't really 'stick' but they didn't slide off either, so on went the silicone mats. Bake in a 350 degree oven for approximately 13-14 minutes (10 using convection).
Allow to cool for 5 minutes on pan and then transfer to a cooling rack to cool completely. When cool, place in an airtight container with parchment between the layers and store in the fridge for future snack attacks.