There are some times, after the kids are all in bed, that we are left feeling like something is missing. There is an emptiness, a yearning for something to fill us up.
So we make dessert.
At least half of the time that we make a sweet treat, it is completely unplanned.
We like to live fast and loose in the dessert department of our lives.
These cookies were made on a day just like that. Since there was no wine to be had, we went to the next best thing: our archives of recipes waiting to be made.
We had tons of leftover pumpkin in the refrigerator so we decided these cookies would be perfect.
Chocolate. Pumpkin. Oats. Enough said. Not to mention the half a cup of whole wheat flour! That makes them healthy, right? These cookies are so moist from the pumpkin and have a unique texture from the oatmeal. And the chocolate just takes it over the edge. Because every dessert is made better with chocolate.
-Heather and Melissa
Pumpkin Chocolate Chip Oatmeal Cookies
makes about 2 dozen cookies
4 tbsp unsalted butter, at room temperature
½ cup brown sugar
⅓ cup sugar
¼ cup applesauce
¾ cup pumpkin
1 ½ tsp vanilla
½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp all spice
¾ cup all-purpose flour
½ cup whole wheat flour
1 ¼ cup oats
1 cup chocolate chips
- Preheat oven to 350°.
- In a large bowl, cream the butter and sugars until soft and creamy.
- Add in the applesauce, pumpkin, egg, and vanilla and mix until combined.
- In a separate bowl combine the salt, baking powder, baking soda, spices, and flours and whisk together.
- Add the flour mixture to the wet ingredients and mix on low until blended.
- Add the oats and mix until just combined. Then stir in the chocolate chips.
- Scoop tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake the cookies for 10-12 minutes. When done, let them cool on a wire rack.
- Enjoy with a cup of cold milk!
Source: Two peas & their pod