I'm Emily, a lifestyle blogger, designer, and owner of Gathered Mercantile & The Amsden Coffee Club, both located in The Amsden Building in downtown Versailles, Kentucky. In my blog, you'll read about design projects + inspiration, my wardrobe, delicious recipes, and happenings in + around the Amsden. Welcome to Gathered Living- I'm so excited to have you.

Pumpkin + Oat Chocolate-Chunk Cookies

    If you love soft-baked, chewy, melt-in-your-mouth cookies- these pumpkin + oat chocolate-chip cookies are for you!  I have to admit, I have never loved oatmeal cookies, but the addition of oats to these cookies is so necessary.  It compliments the pumpkin perfectly, adding the perfect texture and flavor.  I also added A LOT of chocolate chunks because I can never have too much chocolate in my life. These are a perfect easy and quick fall dessert that everyone will love (they will make your whole house smell amazing while baking!).

makes 3-4 dozen

  • 2 1/2 cups all-purpose flour

  • 1 1/2 cups quick oats

  • 1 tsp baking soda

  • 1 tsp salt

  • 2 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1 cup unsalted butter, softened

  • 1 1/3 cups packed light-brown sugar

  • 2/3 cup granulated sugar

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 1/4 cups canned pumpkin puree

  • 2 cups semi-sweet chocolate chunks, pieces, or chips

  • 1 cup chopped pecans 

1. Preheat oven to 350 degrees.  Combine all your dry ingredients (flour, oats, baking soda, salt, cinnamon, and nutmeg) in a mixing bowl and stir until combined.  

2.  Using a stand mixer or handheld electric mixer, cream your butter and both sugars until blended.  Add egg, vanilla, and pumpkin and continue to blend until creamy and smooth.

3.  Slowly add in your dry ingredients while continuing to mix on low speed.

4.  Fold in the chocolate chips and pecans by hand with a mixing spoon.

5. *Very Important* Let the batter sit for at least 10 minutes at room temperature before scooping- this will allow the oats to soak up the moisture of the wet ingredients so your cookies don't spread too much while baking!

6.  Cover a cookie sheet with parchment paper.  Scoop out dough, form into about 2 inch balls, and place on cookie sheet a couple of inches apart.  You can press a few chocolate chunks into the top of each cookie if you want them to be more visible.

7.  Bake at 350 for 12-15 minutes.  Allow to cool completely on cookie sheets and store in an air-tight container (or you can refrigerate!).

recipe slightly adapted from Cooking Classy

YUM! These actually have the texture of no-bake cookies even after baking, which I love!  The pumpkin makes them super soft but the chocolate chips, pecans, and oats add a great texture so they aren't too gooey.  I love pumpkin desserts that aren't over-kill (I don't want to feel like I'm eating potpourri!) and these have the perfect hint of pumpkin, cinnamon, and nutmeg without being overpowering.  You could even mix in different nuts or candy pieces if you wanted to (white chocolate chips, walnuts, etc.).  This recipe is so easy and a definite crowd pleaser, not to mention it makes A LOT of cookies in one batch (which could be dangerous if you keep eating them all day like I have been...oops).  



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