Michael lit up when he spotted canisters of oatmeal pumpkin chocolate chip cookie mix at TJ’s, so I promised I’d make some from scratch. These aren’t vegan due to the chocolate and butter, but I used aquafaba on hand as an egg stand-in–and it works great!Instagram
Oatmeal Pumpkin Chocolate Chip CookiesCourse: CookiesDifficulty: Easy
This recipe is based on Sally’s Baking Addiction’s Pumpkin Oatmeal Chocolate Chip Cookies.
- Mixing Bowl
258g all-purpose flour
120g rolled oats
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
2 teaspoon pumpkin pie spice
- Wet Ingredients
2 sticks or 230g unsalted butter, melted and slightly cooled
3 tablespoons pure maple syrup
150g light or dark brown sugar
100g granulated sugar
1 tablespoon aquafaba, or 1 egg yolk (see “notes”)
170g pumpkin puree, blotted
2 teaspoons vanilla paste or extract
270g semi-sweet chocolate chips
- Equipment Used
Full-size baking sheet
Large cookie scoop (1½ tablespoon capacity)
- Preheat oven to 350°F. Line baking sheet with parchment, and set aside.
- Add and whisk together flour, oats, baking soda, salt, cinnamon, and pumpkin pie spice in a mixing bowl. Set aside.
- Add pumpkin puree in a separate large bowl, and blot with paper towels to remove excess liquid. This step help produce a less cake-y cookie.
- In the same bowl as the pumpkin puree, add melted butter, maple syrup, brown sugar, granulated sugar, aquafaba, and vanilla. Mix until combined.
- Add the wet mixture to the dry ingredients, and mix until combined: if using a stand mixer, 1 minute on medium-low should suffice. Turn off mixer, and fold in chocolate chips with a rubber spatula.
- Using a cookie scoop or a spoon (approximately 1½ tablespoons), drop balls of dough onto parchment-lined cookie sheet–about 2-3 inches apart.
- Bake for 12-13 minutes, or until lightly brown on the edges. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Aquafaba’s egg conversion is 2 tablespoons for an egg white, and 1 for an egg yolk–for a total of 3 tablespoons for one large egg.