Tag Archives: pumpkin

Recipe: Pumpkin Oatmeal Chocolate Chip Cookies

16 Jan

When it comes to baked goods, there are few things I don’t love. I’m especially fond of baked goods with oats in them (oatmeal cookies, layered oat bars with jam, fruit crisps with an oat-based topping…). And pumpkin (pumpkin brownies, pumpkin bread/cake, pumpkin pancakes…). And chocolate (the list is infinite). And I mustn’t forget walnuts….

So what could be better than all of those things combined in one cookie? Not much. These are soft and full of flavor and texture. My husband made these one night after I was pining for something sweet, and they were all gone by the next afternoon (but lest you think the worst, I had lots of help eating them).

Pumpkin Oatmeal Chocolate Chip Cookies © G. Stansbury

Pumpkin Oatmeal Chocolate Chip Cookies
Yield: 4 dozen cookies

1 1/4 c. all purpose flour
3/4 c. whole wheat flour
1 1/3 c. rolled oats
1 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
1 c. white sugar
3/4 c. brown sugar
2/3 c. canola oil
2 tbsp. molasses
1 c.  canned pumpkin
1 tsp. vanilla extract
1 c. chopped walnuts (optional)
1/2 c.  chocolate chips


1. Preheat oven to 350°. Lightly grease two cookie sheets.
2. Mix together first six ingredients.
3. In a separate bowl, mix together sugars, molasses, pumpkin, and vanilla until very well combined.
4. Add dry ingredients to wet ones, folding to combine. Fold in walnuts and chocolate chips.
5. Drop by tablespoons onto prepared sheets, one inch apart. Flatten tops of cookies with a fork or your finger.
6. Bake for 16 minutes or until golden on bottom, rotating sheets half way through.
7. Remove from oven, cool on baking sheets for 3 minutes, then transfer to cooling rack or clean counter. These taste best cool, and are especially good the next day.

Adapted from Vegan with a Vengeance, by Isa Chandra Moskowitz.

Recipe: Pumpkin Brownies

31 Oct

After an intense pumpkin-carving session, which requires mastering a new media–gourd–and imposing your artistic vision upon it, what better way to unwind than with something warm, sweet, comforting, and Halloween related: Pumpkin Brownies! While they cannot compete with a ghoulish jack-o-lantern on the fright-o-meter, they are a vision in their own right.  At our house, they absolutely must be served with vanilla ice cream and caramel sauce.

Pumpkin Brownies
Makes 9 brownies

½ c. all-purpose (or unbleached) flour
½ c. whole wheat flour
1 tsp. baking powder
¼ tsp. salt
1.5 tsp. cinnamon
½ tsp. ground ginger
1/8-1/4 tsp. ground cloves
½ c. butter, softened
1 c. packed dark brown sugar
1 large egg plus 1 large egg yolk
1 tsp. vanilla
¾ c. pumpkin puree
baking spray

vanilla ice cream
caramel sauce (home-made, or store bought)

1. Preheat oven to 350 degrees. Spray an 8-inch-square baking pan with baking spray.
2. In a small bowl, mix together the flours, baking powder, salt, and spices.
3. In a large bowl, combine softened butter and brown sugar and beat on medium-high speed until sugar is completely incorporated. Add egg, egg yolk, and vanilla and beat just to blend.
4. Add flour mixture and beat at low speed to combine. Beat in pumpkin puree.
5. Spread batter in prepared pan, and bake brownies until toothpick comes out clean, about 35 minutes. Let cool for about 10 minutes.
6. Cut warm brownies into 9 squares, and serve with vanilla ice cream and caramel sauce.