Thursday, September 12, 2013

Melt-in-Your-Mouth Pumpkin Chocolate Chip Cookies (shhh...they're whole grain)!

It's TIME, people.  Pumpkin time. *cue the trumpets*  
whole-grain pumpkin chocolate chip cookies ::: bake at 350 blog (easy recipe adaptation to #glutenfree)

I hope I didn't scare you off with the "whole grain" in the title.  These pumpkin cookies are soft, tender, chock-full of spices, pumpkin and chocolate...and are delicious for all cookie monsters (even gluten-free)!

whole-grain pumpkin chocolate chip cookies ::: bake at 350 blog (easy recipe adaptation to #glutenfree)
 {The sight of this on my counter made me giddy.}

whole-grain pumpkin chocolate chip cookies ::: bake at 350 blog (easy recipe adaptation to #glutenfree)
I've been toying around with some different flours lately and have come to love oat flour.  It's whole grain and doesn't cost an arm and a leg like some other specialty flours.  Need to avoid gluten?  Look for oat flour labeled as "gluten-free", like this one from Bob's Red Mill.

whole-grain pumpkin chocolate chip cookies ::: bake at 350 blog (easy recipe adaptation to #glutenfree)
The cookies are almost cake-like in texture...similar to a perfect muffin top (the baked goods kind, not the over-the-jeans kind).  I think you'll love them.

print recipe photo printrecipe.jpg
Whole-Grain Pumpkin Chocolate Chip Cookies
{makes 2 dozen}

2 cups oat flour
1 teaspoon potato flour (omitting this is fine, it just adds to the tenderness)
1 & 1/2 teaspoons cinnamon
3/4 teaspoon ginger
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon allspice
1/8 teaspoon cloves
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup (2 sticks) salted butter
1 & 1/4 cup sugar
1 egg
2 teaspoons vanilla extract
1 cup canned pumpkin (not pumpkin pie filling)
1 cup bittersweet chocolate chips

Preheat oven to 350.  Line 2 cookie sheets with parchment paper.

In a large bowl, whisk together the oat flour, potato flour, spices, baking soda and salt.  Set aside.

In a large bowl of an electric mixer, cream the butter and sugar until combined and fluffy.  Beat in the egg and vanilla, then the pumpkin.  Mix until combined, scraping down the sides of the bowl as needed.

On low speed, add in the out flour mixture in three additions until incorporated.  Stir in the chocolate chips.

Use a two tablespoon cookie scoop and place the balls of dough 2" apart on the prepared sheets.  Bake 13-15 minutes or until the middles are fully baked.

Let sit on the cookie sheets for 2 minutes, then remove to a wire cooking rack to cool completely.

whole-grain pumpkin chocolate chip cookies ::: bake at 350 blog (easy recipe adaptation to #glutenfree)
Hooray for pumpkin!!!

{If you're crazy for pumpkin like I am, be sure to check out these 15 pumpkin recipes you've gotta try this season. I plan to make every one of them.}



36 comments:

  1. Wow they turned out beautifully! So chewy looking which can be tricky with pumpkin b/c I find it gets cakey. Must be the oat flour! I used to use it TONS and have fallen out of the habit. Need to get back in. Pinned!

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  2. I'm ready for pumpkin everything!! These look awesome!

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  3. I can never have enough pumpkin cookie recipes.. these look great!

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  4. My gosh you are like a sign from the heavens--I was just agonizing over what I wanted to bring into work for my birthday that would be pumpkin-y and gluten free! Agonize no longer!

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  5. It's so hard to get pumpkin cookies right, can't wait to try these they look perfect!

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  6. I need to experiment with more flours too...it's high time! Annnnnd these are lovely!

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  7. Mmm! I love oat flour too, but never use it enough! These cookies are the perfect excuse! I guess it's pumpkin baking time!

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  8. Love chocolate and pumpkin together! These look great!

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  9. You didn't scare me off at all - they look delicious! :)
    http://wwww.thisbakergirlblogs.com

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  10. This is such a great idea, Bridget! I'm passing this recipe straight to my gluten-free friend.

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  11. Wonderful recipe - what flour can use to substitute the oat flour? Will whole wheat work or just a regular white flour? Thanks.

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  12. Bridget, This cookie is perfect for Fall. I like your use of brown paper and string in your photos..unique idea!

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  13. Yum! And a big yay! for your GF adaptation. Thanks. :)

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  14. These are so creative--I will definitely try them. I love Bob's Red Mill products (especially their Almond Flour)--and I grind my own gluten-free oat flour by grinding gluten-free rolled oats (oatmeal) in the food processor until it is very fine. Thank you for your blog, great photos and terrific sense of humor!

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  15. This comment has been removed by a blog administrator.

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  16. I love that it's "that time" again!! Pumpkin is wonderful stuff! These cookies sound fantastic! :)

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  17. Hooray for pumpkin!!!!!! Love these cookies!!

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  18. I just made them and they are DELICIOUS! It smells like yummy pumpkins in my kitchen now and they were the perfect end to the day. Thanks for sharing this!

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  19. Oat flour, eh? I'm always afraid to waste my money on odd and expensive flours. I might have to give this one a try. These cookies look great.

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    1. the good thing is, oat flour is fairly inexpensive. I'm hesitate to buy a bunch of pricey specialty flours as well. :) Oat Flour is pretty versatile, too.

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  20. I cannot wait to start baking with pumpkin! Fall definitely has the BEST desserts out of all four seasons

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  21. Just made these and wow did they flop. Followed the recipe exactly....milled my own flour from steel cut oats and the cookies did not have any body at all. What did I do wrong?

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    Replies
    1. I used packaged oat flour. I'm guessing that's the issue. :)

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  22. I know somebody that tried this cookies and she loves it!!! I have to try this recipe !!!

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  23. I have some family members with Celiac, so I wanted to try these out before recommending the recipe...they do not disappoint!!! I didn't have potato flour but they are still soft and yummy. I may have eaten 3 right out of the oven :) Thanks for posting this!!

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  24. What size can?? I got the small one.

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  25. Hey Sarah!

    The recipe calls for 1 cup, not 1 can. :) Hope that helps!

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  26. Thanks, reading a recipe with an 1 yo at my feet kills brain cells at times. My daughter can't wait to try them(my 5 yo)

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  27. Excellent pumpkin cookie recipe for the gluten-free crowd, Bridget! That oat flour...it's so awesome and performs well in baking. Thanks for sharing!

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  28. These are beautiful. I searched for a couple days to find something allergy friendly (I'm gluten- and dairy-free, and there are others with nut allergies) to bring to one of my classes. Finally I found this one and tried it and it was delicious! I just made this with vegan butter and with Bob's Red Mill all-purpose gluten-free flour. They are light and cakey and sweet and perfect! Thanks a lot for this recipe. I think everyone will really love it!

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  29. These look so good. I don't like the pumpkin cookies that are more cake like. These look chewy...just like cookies should be.

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  30. Full Melt chocolates are organic fair trade premier brand of medicated chocolate bars.
    full melt chocolates are too delicious.

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