Thanksgiving take-home treat! Pumpkin Oatmeal Chocolate Chip Cookies! Have you t…

Thanksgiving take-home treat! Pumpkin Oatmeal Chocolate Chip Cookies!🧡🍪 Have you tried? They’re soft, moist, and chewy. The recipe uses pumpkin puree and pumpkin spice for a gorgeous fall-flavoured cookie.

For those celebrating Thanksgiving this weekend, these are a perfect take-home treat. I actually brought these cookies to our Canadian Thanksgiving (in October) and my family loved munching on them for breakfast and snack time the next day. There is always so much food, and the fam is exhausted from cooking, so these take-home cookies were very well received.

Get the recipe below, save it for later👆, and find it on the blog. Hope you have a lovely Friday!😘✌️ #twospoons

Wet Ingredients
1 cup vegan butter melted
3/4 cup pumpkin puree canned
3/4 cup brown sugar
1/4 cup cane sugar
1/4 cup maple syrup
1 tsp vanilla extract

Dry Ingredients
2 cups all-purpose flour
1 1/3 cup rolled oats
1 tbsp flaxseed meal or chia meal
1 tbsp pumpkin spice
1 tsp cinnamon
1 tsp baking soda
1/4 tsp sea salt
3/4 cup semi-sweet chocolate chips

1. In a large mixing bowl add the wet ingredients; melted vegan butter, pumpkin puree, brown sugar, cane sugar, maple syrup, vanilla extract. Mix well to combine.
2. In a separate smaller bowl combine the flour, oats, flaxseed meal, pumpkin spice, cinnamon, baking soda, and sea salt. Mix together.
3. Add the dry ingredients to the wet in batches, folding into the cookie dough batter until just combined. Then fold in the chocolate chips.
4. Cover and refrigerate for 20 to 30 minutes, or until the dough has chilled and thickened.
5. Preheat oven to 350F/180C and line three baking trays with parchment paper. Scoop 2 tablespoons of cookie dough batter onto the tray to form a cookie shape, until you’ve used all the dough (about 6 large cookies per tray). Bake for 15 minutes, let cool for 5 minutes, then transfer to a cooling rack to cool completely.

Tips:
Let your cookies cool entirely before eating for a non-cakey texture. The longer they sit, the less cakey they become.

Like most oatmeal cookies, these cookies get even better over time!
Transfer to an air-tight container and keep at room temperate for 3 days or fridge for 5.

24 thoughts on “Thanksgiving take-home treat! Pumpkin Oatmeal Chocolate Chip Cookies! Have you t…”

  1. Hannah! How are you sweetie? I ended up having a matcha lol. It’s like 7pm and I feel somewhat more human again. Not sure why I’m so exhausted lately. Wish I had this beautiful cookie to dunk into my matcha. It looks so good!! I love making pumpkin cookies!

  2. @twospoons.ca these look amazing. I have so much pumpkin purée left in the freezer I can’t wait to make these and use of up!! Thanks for sharing ✨

  3. @vincentperrault25 yummmmm 😛et remplacer les sucres par du sucre de coco et le beurre par de l’huile de coco

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