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
- Preheat oven to 350 degrees. Cream the butter and sugars until fluffy. Add the egg and vanilla.
- 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.
- Stir in chocolate chips.
- 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.
Read more about my pumpkin picnic here. Watch the Pumpkin Picnic episode:
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