The perfect pumpkin cookie

One bite of this perfect fall cookie and no matter where you are, no matter what the weather, you’ll feel like there’s a nip in the air, leaves falling around you, and apple cider in your mug. It’s instantly fall when I bake these perfect pumpkin chocolate chip cookies!

It’s almost not even fair to call these cookies because the texture is anything but. They’re so crazy soft, they’re almost like a cookie-shaped muffin. Whatever they are, they’re incredibly tasty and stay fresh for ages! They easily pack up for a picnic too.

I love this recipe for so many reason. These cookies are quick and easy to make. This recipe makes exactly 2.5 dozen and there’s no chilling or rolling involves – just plop them on the cookie sheet and you’re ready to rock and roll.

I’ve been baking these beauties since I was a teenager and yet they’ve never appeared on The Rose Table! It’s funny how so many of my classics I have yet to photograph and post. I’m so excited to finally share this classic TRT recipe with you all.

Pookies, aka Pumpkin Cookies
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1 cup quick cooking oats
1 tsp baking soda
1.5 tsp ground cinnamon
1/2 tsp salt
1 cup pumpkin puree (not pumpkin pie filling)
1.5 cups semi-sweet chocolate chips

1. Preheat oven to 350 degrees. Cream the butter and sugars until fluffy. Add the egg and vanilla.
2. Whisk together the flour, oats, baking soda, cinnamon, and salt. Add flour mixture to butter mixture alternatively with pumpkin, scraping down the sides in between.
3. Stir in chocolate chips.
4. Drop 1/4 cup spoonfuls onto ungreased cookie sheets. You should have exactly 2.5 dozen cookies. Bake for 15-18 minutes, or until slightly golden. Cool on the sheet for one minute, then remove to cooling rack to cool completely.

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Read more about my pumpkin picnic here. Watch the Pumpkin Picnic episode:

Happy baking,

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