It's TIME, people. Pumpkin time. *cue the trumpets*
I hope I didn't scare you off with the "whole grain" in the title. These pumpkin cookies are soft, tender, chock-full of spices, pumpkin and chocolate...and are delicious for all cookie monsters (even gluten-free)!
I've been toying around with some different flours lately and have come to love oat flour. It's whole grain and doesn't cost an arm and a leg like some other specialty flours. Need to avoid gluten? Look for oat flour labeled as "gluten-free", like this one from Bob's Red Mill.
The cookies are almost cake-like in texture...similar to a perfect muffin top (the baked goods kind, not the over-the-jeans kind). I think you'll love them.
Whole-Grain Pumpkin Chocolate Chip Cookies
{makes 2 dozen}
2 cups oat flour
1 teaspoon potato flour (omitting this is fine, it just adds to the tenderness)
1 & 1/2 teaspoons cinnamon
3/4 teaspoon ginger
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon allspice
1/8 teaspoon cloves
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup (2 sticks) salted butter
1 & 1/4 cup sugar
1 egg
2 teaspoons vanilla extract
1 cup canned pumpkin (not pumpkin pie filling)
1 cup bittersweet chocolate chips
Preheat oven to 350. Line 2 cookie sheets with parchment paper.
In a large bowl, whisk together the oat flour, potato flour, spices, baking soda and salt. Set aside.
In a large bowl of an electric mixer, cream the butter and sugar until combined and fluffy. Beat in the egg and vanilla, then the pumpkin. Mix until combined, scraping down the sides of the bowl as needed.
On low speed, add in the out flour mixture in three additions until incorporated. Stir in the chocolate chips.
Use a two tablespoon cookie scoop and place the balls of dough 2" apart on the prepared sheets. Bake 13-15 minutes or until the middles are fully baked.
Let sit on the cookie sheets for 2 minutes, then remove to a wire cooking rack to cool completely.
Hooray for pumpkin!!!
{If you're crazy for pumpkin like I am, be sure to check out these 15 pumpkin recipes you've gotta try this season. I plan to make every one of them.}
I hope I didn't scare you off with the "whole grain" in the title. These pumpkin cookies are soft, tender, chock-full of spices, pumpkin and chocolate...and are delicious for all cookie monsters (even gluten-free)!
{The sight of this on my counter made me giddy.}
Whole-Grain Pumpkin Chocolate Chip Cookies
{makes 2 dozen}
2 cups oat flour
1 teaspoon potato flour (omitting this is fine, it just adds to the tenderness)
1 & 1/2 teaspoons cinnamon
3/4 teaspoon ginger
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon allspice
1/8 teaspoon cloves
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup (2 sticks) salted butter
1 & 1/4 cup sugar
1 egg
2 teaspoons vanilla extract
1 cup canned pumpkin (not pumpkin pie filling)
1 cup bittersweet chocolate chips
Preheat oven to 350. Line 2 cookie sheets with parchment paper.
In a large bowl, whisk together the oat flour, potato flour, spices, baking soda and salt. Set aside.
In a large bowl of an electric mixer, cream the butter and sugar until combined and fluffy. Beat in the egg and vanilla, then the pumpkin. Mix until combined, scraping down the sides of the bowl as needed.
On low speed, add in the out flour mixture in three additions until incorporated. Stir in the chocolate chips.
Use a two tablespoon cookie scoop and place the balls of dough 2" apart on the prepared sheets. Bake 13-15 minutes or until the middles are fully baked.
Let sit on the cookie sheets for 2 minutes, then remove to a wire cooking rack to cool completely.
{If you're crazy for pumpkin like I am, be sure to check out these 15 pumpkin recipes you've gotta try this season. I plan to make every one of them.}
I hope I didn't scare you off with the "whole grain" in the title. These pumpkin cookies are soft, tender, chock-full of spices, pumpkin and chocolate...and are delicious for all cookie monsters (even gluten-free)!
{The sight of this on my counter made me giddy.}
Whole-Grain Pumpkin Chocolate Chip Cookies
{makes 2 dozen}
2 cups oat flour
1 teaspoon potato flour (omitting this is fine, it just adds to the tenderness)
1 & 1/2 teaspoons cinnamon
3/4 teaspoon ginger
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon allspice
1/8 teaspoon cloves
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup (2 sticks) salted butter
1 & 1/4 cup sugar
1 egg
2 teaspoons vanilla extract
1 cup canned pumpkin (not pumpkin pie filling)
1 cup bittersweet chocolate chips
Preheat oven to 350. Line 2 cookie sheets with parchment paper.
In a large bowl, whisk together the oat flour, potato flour, spices, baking soda and salt. Set aside.
In a large bowl of an electric mixer, cream the butter and sugar until combined and fluffy. Beat in the egg and vanilla, then the pumpkin. Mix until combined, scraping down the sides of the bowl as needed.
On low speed, add in the out flour mixture in three additions until incorporated. Stir in the chocolate chips.
Use a two tablespoon cookie scoop and place the balls of dough 2" apart on the prepared sheets. Bake 13-15 minutes or until the middles are fully baked.
Let sit on the cookie sheets for 2 minutes, then remove to a wire cooking rack to cool completely.
{If you're crazy for pumpkin like I am, be sure to check out these 15 pumpkin recipes you've gotta try this season. I plan to make every one of them.}
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