Pumpkins – Pumpkins – Pumpkins. Everywhere. Told you, there will be more of those orange beauties! It is Cookie Friday again and this time I made some cookies with – well guess – pumpkins!
Yeah – you can do that too. Pumpkin puree is such a versatile thing! You can put it in almost everyhting I guess.
The cookies have a crispy outside and a chewy inside – exactly how I like my cookies. They are a nice sweet treat, if you are too lazy to make a whole cake or pie with pumpkin for Thanksgiving – and still want to do something with pumpkin :P But of course good for any other day of the year.
If you save some pumpkin puree or cut a fresh pumpkin in small pieces and freeze it, you can make them for quite some time – almost until the pumpkin season starts again next year :P
Happy Cookie Friday! T.G.I.C.F.! :)
INGREDIENTS / ZUTATEN
1 1/4 cups (165g) all-purpose flour
3/4 cup (65g) rolled oats
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
pinch ground nutmeg
pinch ground ginger
1/2 cup (115g) butter
3/4 cup (150g) brown sugar
1/4 cup (50g) sugar
1 egg
1/2 tsp. vanilla extract
2/3 cup (165g) pumpkin puree*
1 cup (150g) chocolate chips
1/2 cup (60g) pecans, chopped
*pumpkin puree is easy to make – instructions can be found here
165g Mehl (Type 405)
65g Haferflocken
1/2 TL Natron
1/4 TL Salz
1 TL Zimt
Prise Muskatnuss
Prise gemahlener Ingwer
115g Butter
150g brauner Zucker
50g Zucker
1 Ei
1/2 TL Vanille Extrakt
165g Kürbispüree
150g Schokoladendrops
60g Pekannüsse, gehackt
*Kürbispüree ist schnell und einfach gemacht – Anleitung gibt es hier
DIRECTIONS / ZUBEREITUNG
2. In a large bowl mix butter with the sugars on high speed until light and fluffy. Add the egg and mix until well combined. Add vanilla extract and pumpkin puree and mix until well combined. Add the flour mix and mix on low speed until just combined. Fold in the chocolate chips and chopped pecans. Place in the fridge for about 20-30 minutes to cool down.
3. Preheat the oven to 350˚F (175°C). Use a cookie scoop or two spoons and place small amounts of dough on the prepared baking sheets with enough space inbetween. Bake for 12-14 minutes. Take out of the oven and let cool down on the baking sheets for several minutes, then transfer to a wire rack and let cool down completely.
2. In einer großen Schüssel die Butter mit den beiden Zuckersorten aufschlagen, bis alles gut verbunden und luftig ist. Das Ei zugeben und gut verrühren. Vanille Extrakt und Kürbispüree zugeben und alle gut verrühren. Die Mehlmischung zugeben und auf niedrigster Stufe nur kurz verrühren. Schokoladendrops und gehackte Pekannüsse unterheben. Den Teig für etwa 20-30 Minuten in den Kühlschrank stellen.
3. Den Ofen auf 175°C (350°F) vorheizen. Mit einem Cookieportionierer oder zwei Löffeln kleine Mengen des Teiges mit genügend Abstand auf die vorbereiteten Bleche geben. Für 12-14 Minuten backen. Aus dem Ofen nehmen und auf den Blechen noch einige Minuten abkühlen lassen, dann auf ein Kuchengitter legen und komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Pumpkin Oats Chocolate Chip Cookies
- Prep Time: 25
- Cook Time: 14
- Total Time: 70
- Yield: 20 1x
Ingredients
- 1 1/4 cups (165g) all-purpose flour
- 3/4 cup (65g) rolled oats
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ground cinnamon
- pinch ground nutmeg
- pinch ground ginger
- 1/2 cup (115g) butter
- 3/4 cup (150g) brown sugar
- 1/4 cup (50g) sugar
- 1 egg
- 1/2 tsp. vanilla extract
- 2/3 cup (165g) pumpkin puree*
- 1 cup (150g) chocolate chips
- 1/2 cup (60g) pecans, chopped
Instructions
- Line two baking sheets with baking parchment and set aside. In a mixing bowl combine the flour with oats, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
- In a large bowl mix butter with the sugars on high speed until light and fluffy. Add the egg and mix until well combined. Add vanilla extract and pumpkin puree and mix until well combined. Add the flour mix and mix on low speed until just combined. Fold in the chocolate chips and chopped pecans. Place in the fridge for about 20-30 minutes to cool down.
- Preheat the oven to 350˚F (175°C). Use a cookie scoop or two spoons and place small amounts of dough on the prepared baking sheets with enough space inbetween. Bake for 12-14 minutes. Take out of the oven and let cool down on the baking sheets for several minutes, then transfer to a wire rack and let cool down completely.
Notes
- Enjoy baking!
