Pumpkin Oatmeal Chocolate Chunk Cookies

Say hello to fall with these easy, pumpkin pie spiced oatmeal cookies made with a jar of Trader Joe’s deliciously sweet pumpkin butter.

Pumpkin Oatmeal Chocolate Chunk Cookies

Makes about 42

Ingredients

• 1½ cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon cinnamon

• ½ teaspoon cardamom

• ½ teaspoon pumpkin pie spice

• ½ teaspoon kosher salt

• 1 cup unsalted butter, softened

• ¾ cup packed light brown sugar

• ½ cane sugar

• 1 (10-ounce) jar pumpkin butter (I used Trader Joe’s)

• 1 teaspoon vanilla extract

• 3 cups rolled oats

• 5 ounces dark chocolate bars, chopped (or 1 cup dark chocolate chunks)

• ⅓ cup finely chopped candied ginger

METHOD

1. In a large bowl, whisk together flour, baking soda, cinnamon, cardamom, pie spice, and salt.

2. In the bowl of a stand mixer fitted with a paddle attachment, add butter and sugar. Beat at medium speed until light and fluffy, about 3 minutes. Add pumpkin butter and vanilla; beat on low until combined, scraping the sides of the bowl as needed. 

3. With the mixer on low, slowly add the flour mixture until fully combined, scraping down the bowl as needed. Fold in chocolate and ginger. Using a 1½ tablespoon spring-loaded scoop, scoop dough onto a wax paper-lined baking sheet. Cover and chill overnight (at least 8 hours and up to 24). 

4. Preheat oven to 325F. Line a large baking sheet parchment paper. Place dough balls 2 inches apart. 

5. Bake until golden brown, about 15 minutes for chewy cookies and 18 minutes for crispy cookies. Cool on the baking sheet for 5 minutes, then remove and finish cooling on a wire rack.

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pumpkin pie spice, chocolate chip cookie, pumpkin cookie, oatmeal cookie, chocolate chunk cookie

Cookies, Desserts

Yield: 42

Author: Sarah Ward

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Pumpkin Oatmeal Chocolate Chip Cookie

Say hello to fall with these easy, pumpkin pie spiced oatmeal cookies made with a jar of Trader Joe’s deliciously sweet pumpkin butter.

Prep time: 10 MinCook time: 20 Mininactive time: 8 HourTotal time: 8 H & 30 M

Ingredients:

• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon cardamom
• ½ teaspoon pumpkin pie spice
• ½ teaspoon kosher salt
• 1 cup unsalted butter, softened
• ¾ cup packed light brown sugar
• ½ cane sugar
• 1 (10-ounce) jar pumpkin butter (I used Trader Joe’s)
• 1 teaspoon vanilla extract
• 3 cups rolled oats
• 5 ounces dark chocolate bars, chopped (or 1 cup dark chocolate chunks)
• ⅓ cup finely chopped candied ginger

Instructions:

1. In a large bowl, whisk together flour, baking soda, cinnamon, cardamom, pie spice, and salt.
2. In the bowl of a stand mixer fitted with a paddle attachment, add butter and sugar. Beat at medium speed until light and fluffy, about 3 minutes. Add pumpkin butter and vanilla; beat on low until combined, scraping the sides of the bowl as needed.
3. With the mixer on low, slowly add the flour mixture until fully combined, scraping down the bowl as needed. Fold in chocolate and ginger. Using a 1½ tablespoon spring-loaded scoop, scoop dough onto a wax paper-lined baking sheet. Cover and chill overnight (at least 8 hours and up to 24).
4. Preheat oven to 325F. Line a large baking sheet parchment paper. Place dough balls 2 inches apart.
5. Bake until golden brown, about 15 minutes for chewy cookies and 18 minutes for crispy cookies. Cool on the baking sheet for 5 minutes, then remove and finish cooling on a wire rack.

Notes:

If you want to bake the cookies right away, freeze the dough balls for 15 minutes before baking. Dough balls can be frozen until firm and stored in a freezer bag for up to 6 months. Add 2 to 4 minutes to bake time if baking from frozen. This recipe would also work great with apple, pear, or fig butter!

Calories

114.37

Fat (grams)

5.88

Sat. Fat (grams)

3.43

Carbs (grams)

14.21

Fiber (grams)

1.03

Net carbs

13.18

Sugar (grams)

6.24

Protein (grams)

1.47

Sodium (milligrams)

58.02

Cholesterol (grams)

11.89

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Chocolate Chip Cookies - Your Way!

For Christmas 2018, I developed a Cranberry-Orange Chocolate Chunk Cookie. It used browned butter, fresh cranberries, orange zest, and spices to flavor the dough. Since then, I’ve been adapting that recipe based on my mood and the dietary needs of my friends and family. They’ve been a hit in all forms, so I thought it was time to introduce to you this easily adaptable recipe for making Chocolate Chip Cookies Your Way! With one recipe, you can make regular, vegan, gluten-free, or gluten-free-vegan cookies.

For the vegan version, I tested with coconut oil, vegan butter sticks, and soft vegan butter spread. I found the two butter alternatives worked great. Coconut oil did the job, but they were very oily. If you do want to go that route, I suggest reducing the oil to 3/4 cup, melted as it has a higher fat content than the butter alternatives. For the gluten-free version, I chose almond flour. It’s not going to give you a really chewy cookie, but it has the best crumbly texture and it’s pretty soft/chewy-like when warm. Plus, you get the added benefit of a little protein! Can’t complain about one health benefit to a cookie, can we….

An important note about this dough: It’s easy to make but it’s important to be patient. The dough requires a rest time of at least 30 minutes before shaping and baking, no matter what version you’re making. I know, it’s hard to wait for fresh baked cookies, but trust me, let the dough take a cat nap. This rest time allows the flavor to develop and it hydrates the flour, creating a better-textured cookie.

Oh, did I mention this recipe makes huge cookies that are chewy on the inside (but not doughy) and crispy/caramelized on the edges? You could call it perfect, but we won’t start that debate right now….you’ve got cookies to bake! The dough also freezes great and can be baked straight from the freezer. So, make a big batch, scoop it, and freeze the dough balls. Want to make smaller cookies? Those instructions are included, too. Happy baking!

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CHOCOLATE CHIP COOKIES YOUR WAY

Makes: about 15 (5-inch) cookies // about 32 (2.5-inch) cookies

ingredients

• 1 cup unsalted butter, browned
  or 1 cup vegan butter*, melted

• 3/4 cup packed light brown sugar

• 3/4 cup granulated white sugar

• 1 large egg (omit for vegan)

• 2 teaspoons vanilla extract

• 2 cups all-purpose flour

  or 2 1/2 cups almond meal

• 1 teaspoon baking soda

• 1 teaspoon kosher salt

• 1 1/2 cups dark chocolate chunks

• 1 1/2 cups other mix-ins, optional (chopped dried or candied fruit, nuts, toasted coconut, etc.)

• Flaked salt, optional
  
  
  *I used Earth Balance Buttery Sticks

method

1. In a mixing bowl, whisk together flour, baking soda, and salt.

2. In a large mixing bowl, beat melted or browned butter and sugars at medium speed for 2 minutes. Add egg and vanilla, beating for another minute. With mixer on low, gradually add flour until fully combined. Stop to scrape sides and bottom of bowl. Fold in chocolate and other mix-ins, if using. Cover with a kitchen towel or plastic wrap, and let dough rest at room temperature for 30 minutes.

3. Preheat oven to 350º. Line a rimmed baking sheet with parchment paper.

4. For large cookies: Using a 1/4 cup ice cream scoop, scoop cookie dough into balls. Arrange dough balls on lined baking sheet 4 inches apart. (Bake in batches.)

   Bake for 14 to 15 minutes.

   For small cookies: Using a 1.5 tablespoon spring loaded scoop, scoop cookie dough into balls. Arrange dough balls on lined baking sheet 2 inches apart. (Bake in batches.)

   Bake for 9 to 10 minutes.

5. Let cool on pan for 5 minutes. Sprinkled with flaked salt, if desired. Remove and finish cooling on a wire rack.

Vegan Chocolate Chip Cookies

Gluten-Free Chocolate Chip Cookies

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Freeze the dough

Freezing cookie dough is a great way to prep for busy baking seasons or to always have cookies on hand - because that’s obviously the best reason.

Scoop dough onto a wax paper lined pan. Freeze for several hours or overnight. Frozen dough can then be transferred to freezer bags. (This works for both cookie sizes.)

When ready to bake, preheat oven and bake as directed, adding 2 to 3 minutes to the baking time.

Cranberry-Orange Chocolate Chunk Cookies

Chocolate chip cookies can be a pretty controversial thing for something so simple. Is the perfect cookie crispy, chewy, or cakey? Or is it chewy and crispy? Is the center doughy or is it dry? Should the chocolate be in chips, chunks, or wafers? Brown sugar, white sugar, or a mix of both? Hours-long debates could be held among cookie lovers about what qualifies a chocolate chip cookie as perfect.

This may or may not be the perfect chocolate chip cookie to you. I can’t make any guarantees other than it’s delicious and that’s all that might really matters; after all, you’re still eating a cookie packed with chocolate. What’s to hate? This cookie base starts with browned butter, a mix of brown and white sugars, gets a good dose of orange zest and vanilla, and then, for a touch of festive flavor, a big handful of fresh cranberries - and yes, of course, lots and lots of good dark chocolate…..chunks. I prefer buying a good bar and chopping it myself and throwing it in the dough - irregular sized chunks and tiny shavings alike. You can choose whatever form of chocolate you like, though. And, if cranberries aren’t your thing, leave them out or try a different fruit. Blueberries - yum! Dried chopped apricots - send me some!! Black raisins - okay, maybe we should talk…

An important note about this dough: It’s easy to make but it’s important to be patient. The dough requires a rest time of at least 30 minutes before shaping and baking. I know, it’s hard to wait for fresh baked cookies, but trust me, let the dough take a cat nap. This rest time allows the flavor to develop and it hydrates the flour, creating a better textured cookie.

Oh, did I mention this recipe makes huge cookies that are chewy on the inside (but not doughy) and crispy/caramelizes on the edges? You could call it perfect, but we won’t start that debate right now….you’ve got cookies to bake! The dough also freezes great and can be baked straight from the freezer. So, make a big batch, scoop it, and freeze the dough balls. Want to make smaller cookies to stuff holiday goodie boxes? Those instructions are included, too. Happy baking!

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CRANBERRY-ORANGE CHOCOLATE CHUNK COOKIES

Makes: about 15 (5-inch) cookies // about 32 (2.5-inch) cookies

ingredients

• 1 cup unsalted butter

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon kosher salt

• 1/2 teaspoon ground ginger

• 3/4 cup brown sugar

• 3/4 cup white sugar

• 2 teaspoons orange zest

• 1 large egg

• 2 teaspoons vanilla extract

• 3/4 cup fresh cranberries

• 1 cup chopped crystallized ginger (optional)

• 1 1/2 cups dark chocolate chunks

method

1. Add butter to a small saucepan over medium heat. Cook until the milk solids separate and brown (about 10 minutes starting with cold butter). Transfer to a bowl and let cool while you prep the remaining ingredients, or 10 minutes.

2. In a large bowl, whisk together flour, baking soda, salt, and ground ginger. In another large mixing bowl, beat browned butter, sugars, and orange zest at medium speed for 2 minutes. Add egg and vanilla, beating for another minute. With mixer on low, gradually add flour until fully combined. Stop to scrape sides and bottom of bowl. Fold in chocolate, cranberries, and crystallized ginger. Let dough rest at room temperature for 30 minutes.

3. Preheat oven to 350º. Line a rimmed baking sheet with foil, shiny side up, and lightly spray with cooking spray.

4. For large cookies: Using a 1/4 cup ice cream scoop, scoop cookie dough into balls. Arrange dough balls on lined baking sheet 4 inches apart. (Bake in batches.)

   Bake for 14 to 15 minutes. Let cool on pan for 5 minutes. Remove and finish cooling on a wire rack.

   For small cookies: Using a 1.5 tablespoon spring loaded scoop, scoop cookie dough into balls. Arrange dough balls on lined baking sheet 2 inches apart. (Bake in batches.)

   Bake for 9 to 10 minutes. Let cool on pan for 5 minutes. Remove and finish cooling on a wire rack.

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Freeze the dough

Freezing cookie dough is a great way to prep for busy baking seasons or to always have cookies on hand - because that’s obviously the best reason.

Scoop dough onto a wax paper lined pan. Freeze for several hours or overnight. Frozen dough can then be transferred to freezer bags. (This works for both cookie sizes.)

When ready to bake, preheat oven and bake as directed, adding 2 to 3 minutes to the baking time.