Wow. . .that’s a mouthful of a title and a delicious mouth full of cookie too!
These cookies are chewy, moist, nutty, and chocolaty with just the right amount of
pumpkin spice to satisfy those craving a hint of pumpkin flavor!
I’ve been on a quest to find a pumpkin spice chocolate chip cookie that was chewy and not ‘cakey’.
After trying several recipes and experimenting, I came up with a recipe that fits the bill.
If you like your cookies chewy, I think you’ll like this recipe too!
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Pumpkin Spice Chocolate Chip Oatmeal Cookies with Cranberries and Pecans
Makes about 2 dozen 3” cookies
Ingredients
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/2 teaspoons pumpkin pie spice
1 1/4 cups rolled oats, old-fashioned
1 cup chopped pecans, *toasted
1 cup dried cranberries
1 cup dark chocolate morsels + more for tops of cookies (I used Nestle Toll House Dark Chocolate Morsels)
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
1 1/2 cups packed brown sugar
1/4 cup pumpkin puree
1 teaspoon vanilla extract
Directions
Adjust oven racks to upper- and lower-middle positions;
heat oven to 350 degrees and line baking sheets with parchment paper.
Whisk flour, baking powder, baking soda, salt and pumpkin pie spice in medium bowl.
In second medium bowl, stir together oats, pecans, cranberries, and chocolate morsels.
In mixer, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add pumpkin puree and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds. With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
Use a 3 T (50mm) cookie scoop to portion out dough and place on parchment-lined baking sheets about 2 inches apart. Gently flatten each dough ball scoop to 1 inch thickness. Stud top of each dough ball with 3 – 4 additional chocolate morsels. Bake both baking sheets 10 minutes. After 10 minutes rotate sheets front to back and top to bottom, then continue to bake 5 more minutes until cookies are brown on edges and have begun to set but centers are still soft (cookies will seem underdone). Do not overbake. Cookies will firm up to a chewy texture as they cool on baking sheet and wire rack.
Cool cookies on baking sheets 5 minutes. Transfer cookies to wire rack and cool to room temperature.
Notes:
Pumpkin puree replaces the egg in this recipe. Transfer leftover canned pumpkin puree to an airtight container where it will keep in the refrigerator for a week to 10 days after opening.
Using all brown sugar in this recipe makes for a moister and chewier oatmeal cookie. You can substitute quick oats for old-fashioned oats, which will result in a slightly less chewy cookie.
*To toast nuts:
Spread the nuts in even layer on baking sheet. Bake at 350 degrees for 8-12 minutes, stirring halfway through baking time so they don’t burn. When you can smell them, they’re done. Remove from baking sheet to cool.
Using a different size cookie scoop other than 3T/50mm will affect baking times, adjust accordingly.
Cookies will keep for 4 – 5 days stored in an airtight container or zipper-lock plastic bag, but they will lose their crisp exterior and become uniformly chewy after a day or so.
Happy Baking!
Pumpkin Spice Chocolate Chip Oatmeal Cookies with Cranberries and Pecans
A mouthful of a title and a delicious mouth full of cookie too! These cookies are chewy, moist, nutty, and chocolaty with just the right amount of pumpkin spice to satisfy those craving a hint of pumpkin flavor!
Servings: 24
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/4 cups rolled oats old-fashioned
- 1 cup chopped pecans *toasted
- 1 cup dried cranberries
- 1 cup dark chocolate morsels + more for tops of cookies
- 12 tablespoons unsalted butter 1 1/2 sticks, softened but still cool
- 1 1/2 cups packed brown sugar
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Adjust oven racks to upper- and lower-middle positions; heat oven to 350 degrees and line baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, salt and pumpkin pie spice in medium bowl. In second medium bowl, stir together oats, pecans, cranberries, and chocolate morsels.
- In mixer, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add pumpkin puree and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds. With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
- Use a 3 T (50mm) cookie scoop to portion out dough and place on parchment-lined baking sheets about 2 inches apart. Gently flatten each dough ball scoop to 1 inch thickness. Stud top of each dough ball with 3 – 4 additional chocolate morsels. Bake both baking sheets 10 minutes. After 10 minutes rotate sheets front to back and top to bottom, then continue to bake 5 more minutes until cookies are brown on edges and have begun to set but centers are still soft (cookies will seem underdone). Do not overbake. Cookies will firm up to a chewy texture as they cool on baking sheet and wire rack.
- Cool cookies on baking sheets 5 minutes. Transfer cookies to wire rack and cool to room temperature.
To toast nuts
- Spread the nuts in even layer on baking sheet. Bake at 350 degrees for 8-12 minutes, stirring halfway through baking time so they don’t burn. When you can smell them, they’re done. Remove from baking sheet to cool.
Notes
Pumpkin puree replaces the egg in this recipe. Transfer leftover canned pumpkin puree to an airtight container where it will keep in the refrigerator for a week to 10 days after opening.
Using all brown sugar in this recipe makes for a moister and chewier oatmeal cookie. You can substitute quick oats for old-fashioned oats, which will result in a slightly less chewy cookie.
Using a different size cookie scoop other than 3T/50mm will affect baking times, adjust accordingly.
Cookies will keep for 4 - 5 days stored in an airtight container or zipper-lock plastic bag, but they will lose their crisp exterior and become uniformly chewy after a day or so.
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Between Naps on the Porch
Looks delish, too bad i won’t have power for days to whip up a batch! And they don’t even need to be refrigerated 😋
Wow! Heading to the store for the ingredients – you had me at dark chocolate!
Mary, the flavors sound wonderful! I do love a delicious chewy cookie!
Another great sounding recipe to try. Thanks Mary!!!
There’s just something about a chewy cookie! And I think you got my taste buds going to the grocery store.
Look delish!!
Wow the name of the cookie and the cookie itself are a yummy mouthful!
mmmmm….breakfast right?? 😂
Jenna
Oh my! This is a must try as I love every ingredient! Especially the dark chocolate morsels and the cranberries, yum! Thank you Mary. 🍊🍂
Oh my! This is a must try for sure! Love all the ingredients, especially the dark chocolate and dried cranberries. Yum! Thank you Mary! 😉
This recipe sounds wonderful. I definitely want to try this recipe. Thanks.
Oooooh, I can smell them baking….franki
When I turned on my computer this morning and saw your cookie recipe post, I thought this looked and sounded yummy…such a mix of fall flavors. I have work being done to replace the water line to my house today so there are many men doing their jobs around the place. I want to do something nice and appreciative for them so I got thinking about making up your recipe. Amazingly I found that I had all the ingredients on hand and enough to double the recipe. I even have the 3 Tbsp. ice cream scoop! My chocolate chips are the mini semi-sweet ones and I added 1/2 bag of Pumpkin Spice Nestle Morsels that I had already too. They added extra autumn color and flavor. I followed your instructions pretty much to the letter including the turning and switching of pans during the baking. Doing a double batch, I needed to hand mix the chip-pecan mixture into the flour-butter mixture. I ended up with 40 manly size cookies…chewy on the inside and slightly crisp on the outside just like you said they would be. I will be packaging each cookie individually in a plastic bag and tying it with a piece of twine and label. Thank You for the recipe and detailed directions!
You are so sweet! I would be doing the same thing, and certain they will be much appreciated!
I can’t wait to try these – chewy cookies are my favorite.
Perfect timing! I have already been collecting fall baking items. Magically I have everything in house. Will make a batch or two, one girlfriend I am meeting for lunch tomorrow and another friend is coming home from the hospital tomorrow. Perfect fall gifts! Will have to wait until tonight to bake, freakishly hot today, still in the 90’s . . . Thanks for such a yummy recipe!
A seasonal treat for sure Mary, they look great:@)
Oh those look good!! Thanks for the recipe and especially the special tips! I’m going to make them as soon as possible! :)
I’m a chewy cookie lover, Mary, and can’t edit to try these. I always freeze leftover pumpkin and have some from my pumpkin cheesecake that I can use. Thanks for experimenting for us. 🍂🎃🍁
These look amazing! What a great pumpkin ingredient recipe. Enjoy your week!
Shelley
Just what I was looking for! Making a batch to take to work on Halloween.
Enjoy! They’re my hubby’s new favorite cookie. :)
These are fabulous!!!!! Making another batch today!!!
Hi Mary, Thanks for letting me know. Happy Thanksgiving! 🍪🦃