{ Chewy Pumpkin Chocolate Chip Cookies }

In my search for a chewy - NOT cake-y - pumpkin cookie, I found this incredible
recipe from Yammie's Noshery. I made the cookies, and they were perfect. 

Then I made them a second time. Still perfect.

These cookies are buttery, chocolatey, cinnamon-y, and 
just the right amount of pumpkin-y. But most importantly, they're CHEWY!
The key to the amazing chew of these cookies is that there's no egg in the recipe. 
Basically, the moist pumpkin replaces the need for any egg. 

Which coincidentally makes it safe/acceptable to eat the dough by the spoonful. Hehe.

Start by creaming the butter and sugars. 
(I made a double batch in these photos.)

Then, add in the pumpkin and vanilla.

Next, add the spices and oat flour.

Add the flour, baking soda, and salt right on top of the wet ingredients - and fold it in.

Lastly, fold in the chocolate chips.

Scoop the dough onto a parchment lined sheet and bake at 350 F for 15 minutes.
Top with M&M's if desired, and enjoy!


Yields 15 large cookies (sized out
with a regular ice cream scoop)

1 stick softened butter
1 cup brown sugar
1/4 cup white sugar


1 tsp. vanilla
5 tbsp. pumpkin puree


1/4 cup oat flour (rolled oats, blended until fine)

(Oat flour is optional - I added it to give the cookies even more chew. 
You can easily replace it with 1/4 cup more of all-purpose flour.)

1 1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. cloves
1/2 tsp. salt
1/2 tsp. baking soda
1 1/4 cups all-purpose flour


3/4 cup semi-sweet chocolate chips
1/4 cup M&M's (optional)



(1) Cream the butter and sugars.

(2) Add in the vanilla and pumpkin.

(3) Add in the spices and oat flour, stir.

(4) Pour on the flour, baking soda, and salt - and fold
in until thoroughly combined.

(5) Fold in the chocolate chips, scoop the dough onto a parchment
lined baking sheet, and bake cookies at 350 F for 15 minutes.
Top with M&M's and enjoy!


{ Recipe adapted via Yammie's Noshery }


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