First of all, is that even how you spell “ooey“? Initially I started typing it as “ooy” but that didn’t look right. “Oo-y” would’ve worked too, but I don’t think that’s how people spell it either. Ooey will just have to suffice for now.
I’ve been boycotting posting anything pumpkin-related on here ever since I found out my local Caribou coffee decided to start promoting their pumpkin drinks at the end of August (that obviously changed today).
August – really? Can’t we just enjoy one season at a time? It’s like a competition between chain coffee stores nowadays to see who can come out with fall drinks the earliest. Why are these stores rushing the months away? I want to enjoy my summer to the fullest, then I’ll savor the fall scents and flavors when the time comes. It only makes sense – that way there’s something to look forward to every month, right? Am I the only one who feels this way? I mean, summer’s not even over yet in August, for cryin’ out loud. The days are still (relatively) long, it’s still hot out, and if it’s still warm enough for me to be out in shorts and a t-shirt, it’s sure not the right time to be sipping pumpkin-anything just yet.
In my world, pumpkins are synonymous with Halloween, which occurs in October, therefore pumpkin drinks and desserts should be saved for the month of October only.
Hooooweveeerrr… I caved in. Yes, that’s right, I caved in and made these cookies before the month of October even arrived. Well, I guess it’s technically fall now, and October is just a few days away… so I’ll forgive myself for jumping the gun a little bit earlier this year.
I’m not as big of a fan of pumpkin as many of my other food blogger friends, but I don’t mind it I guess. I won’t go out and eat a whole slice of pumpkin pie, but an occasional bite or two of it is okay with me. I think I associate pumpkin desserts with pumpkin pie and pumpkin puree, and I’m not a fan of the texture of either of those. They’re mushy. I don’t like mushy. It’s also the reason why I don’t eat hummus or guacamole… yeah, I don’t like guacamole. I’m weird.
This recipe is simple and straight forward. You don’t even need an electric mixer for it! The cookies turn out to be super soft and bursts with plenty of pumpkin flavor and pumpkin spices. I think the cookies would’ve been delicious enough by itself, but then you add in chocolate chips and guess what – it becomes even more amazing. Bites of soft pumpkin cookie with chocolate chips… because chocolate chips always make cookies taste better!
These cookies don’t spread much when they’re in the oven, so you can either 1) bake them in the oven for 8 minutes, take them out, flatten them with the back of a spoon and bake for another minute; or 2) flatten them first and then bake them for 8-10 minutes. I chose the do the former simply because I loved the little cracks and crinkles that are created once you flatten out a semi-cooked cookie :)
- 1/2 cup unsalted butter
- 1/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 6 tablespoons pumpkin puree (not pumpkin pie filling) - use a little bit more if you want more pumpkin flavor
- 1 and 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon pumpkin pie spice, if desired
- 1/2 cup (90 grams) semi-sweet chocolate chips
- In a medium bowl, combine the melted butter and the two sugars together, whisk until thoroughly combined. Whisk in the vanilla and pumpkin until smooth and set aside.
- In a large bowl, add in the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Slightly mix with a spatula. Pour the wet ingredients into the dry ingredients and mix well. Fold in 1/2 cup semi-sweet chocolate chips and mix some more. Cover the dough and chill for 30-60 minutes.
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats and set aside.
- Roll about 1.5 tablespoons of cookie dough into balls. Bake for ~8 minutes. Take the baking sheet out and slightly flatten the dough balls with the back of a spoon until they're about 1/2" thick. Bake for another 1-2 minutes. Remove from oven and let the cookies cool on the baking sheet for 5-10 minutes, then transfer to a cooling rack. If the cookie dough still doesn't seem flattened enough, flatten them out a little bit more after you take them out to cool. Store in an airtight container for up to a week.
- Makes about 20 cookies
Now that I’ve gotten my first pumpkin dessert of the way, stay tuned for more yummy pumpkin-related desserts in the next few months!
I’m sure a certain someone would love to see more pumpkin puree used around the house!
I’m just glad I haven’t seen any Christmas decorations out on the shelves in September…. yet.
Recipe adapted from Sally’s Baking Addiction
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