Harvest Nugget’s (Chunky Pumpkin Cookies)

Lately I’ve been up to my ears in pumpkin goods, although we did not go pumpkin picking this year I happen to have a freezer stocked full with pumpkin that I roasted and pureed last year. (its what happens when you let a six year old pick out the eating pumpkin… doesn’t every Mama need a 15 pound squash?) I needed to use some pumpkin and bake, so I made these!

I’ve been on a mission to find pumpkin cookies that are crisp and chewy like a chocolate chip cookie however I’ve not succeeded in finding one yet. I opted for these cake-y moist cookies that are packed with raisins, chocolate chips and oats. Perfectly pumpkin-y but not overwhelming, the fruit, chocolate and oats add just the right amount of Hmm…that keeps it interesting.

 
Harvest Nugget Cookies: 
 

Chunky pumpkin cookies with dried fruit, chocolate chips and oats. Dried dates, figs, cranberries or blueberries would be nice, adding walnuts or pecans would also be great, however if your baking for a bake sale or school function theres always allergies to consider.

dry ingredients:
  • 2 1/4 cup un-bleached all purpose flour (substitute whole wheat if desired)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 teaspoons pumpkin pie spice
wet ingredients:
  • 3/4 cup butter (soft or melted work fine)
  • 1 1/4 cup brown sugar
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 1 cup pumpkin puree
Mix ins:
  • 1 cup rolled oats
  • 1 1/2 cups chocolate chips
  • 3/4 cups raisins or other dried fruit

Preheat oven to 350 degrees. Prepare a cookie sheet with a silicone baking mat or parchment.

In a large bowl whisk together or sift together dry ingredients. Mix wet ingredients together, you can cream together softened butter with sugar and then add one egg at a time however I’ve found that this recipe is very forgiving you really could just mix and dump everything. Gently stir wet mixture into dry mixture. Once combined and smooth stir in the “mix in” ingredients. Using a cookie disher dollop equal portions onto a lined baking sheet. Place each cookie about 1″ apart. They will not spread too much. This is a cakey wet batter, you will want the sheets lined.

Bake on the middle rack 10-12 minutes or until the edges become golden. If doing multiple sheets at the same time rotate them half way. Allow to cool most of the way before removing from the pan.

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