These pumpkin cookies have the perfect balance of crisp edges and chewy centers—ideal for those who prefer a firmer texture in their fall treats.
Crisp and Chewy Pumpkin Cookies
These pumpkin cookies have the perfect balance of crisp edges and chewy centers—ideal for those who prefer a firmer texture in their fall treats.
Equipment
- Baking sheet, Parchment paper or silicone baking mat, Large mixing bowl, Medium mixing bowl, Electric mixer, Wire rack, Refrigerator
Ingredients
- 1 cup 120 g whole wheat pastry flour
- 1 cup 80 g ground oats
- 1 teaspoon ground cinnamon
- 2 tablespoons 16 g arrowroot powder
- ¼ teaspoon fine sea salt
- 1 teaspoon baking powder
- ½ cup 96 g vegetable shortening
- 1½ cups 288 g raw sugar
- ½ cup 122 g pumpkin purée
- 2 teaspoons pure vanilla extract
- ¾ to 1 cup 117 to 175 g nondairy semisweet chocolate chips, to taste
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, oats, cinnamon, arrowroot powder, salt, and baking powder.
- In a large bowl, use an electric mixer to cream together the shortening and sugar until light and fluffy.
- Stir in the pumpkin purée and vanilla until fully combined.
- Gradually stir the dry ingredients into the wet ingredients.
- Fold in the chocolate chips.
- Divide the dough into 12 equal portions, using about ¼ cup (74 g) of dough per cookie.
- Place the dough portions onto the prepared baking sheet, flattening them slightly as they won’t spread much while baking.
- Refrigerate for at least 2 hours (or longer) to allow flavors to blend and texture to improve.
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Bake for 17 minutes, or until the edges are golden brown.
- Avoid overbaking to prevent drying out.
- Let the cookies rest on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
Notes & Wine Advice
Serving Tip:
Pair these cookies with a warm chai latte or spiced cider for the ultimate autumn treat. They also make a great addition to a holiday cookie platter.
Wine Advice:
A lightly spiced dessert wine, such as a Late Harvest Riesling or a Moscato, complements the warm cinnamon and pumpkin flavors beautifully.
Nutrition values
Calories: 200 kcal | Carbohydrates: 30 g | Protein: 2.5 g | Fat: 9 g | Sugar: 18 g