Pumpkin Oatmeal Chocolate Chunk Cookies
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 48 cookies
The perfect autumn cookie, warm with spice and rich with pumpkin and dark chocolate chunks. This recipe is barely adapted from The Vegetable Butcher by Cara Mangini, so I've written it up as it appears in the book, using American cups.
  • 1 stick unsalted butter, room temperature
  • ¾ cup light brown muscovado sugar
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • pureed flesh from one medium butternut squash, about 1½ cups
  • 1½ cups plain white flour
  • 1 tbsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice
  • large pinch sea salt
  • 3 cups jumbo rolled oats
  • ¾ cup dark chocolate, coarsely chopped
  • ¾ cup milk chocolate, coarsely chopped
  1. Preheat the oven to 350 degrees F/175 degrees C. Line two baking sheets with parchment paper.
  2. In a large bowl, beat together the butter and sugar on medium speed until well combined, about 5 minutes. Add the eggs one at a time until just incorporated, then add the vanilla and pumpkin puree and beat until combined, about 30 seconds more.
  3. In a separate large bowl, whisk together the flour, bicarbonate of soda, spices and salt. Add this mixture to the butter mixture, beating until just combined, then stir in the oats and chocolate chunks.
  4. Scoop heaped tablespoons of the wet dough onto the prepared baking sheets, leaving an inch between each ball as they will spread as they bake. Bake for 15 - 17 minutes or until golden brown, 20 minutes if you like a crisper cookie. Allow to cool on the trays for 10 minutes then transfer to a wire rack to cool completely.
  5. Cookies will keep in an airtight container for up to 3 days, or in the freezer for up to 6 months.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2016/10/24/pumpkin-oatmeal-cookies/