Pumpkin Oatmeal Cookies with Chocolate Chips

Pumpkin Oatmeal Cookies with Chocolate Chips
The Loveless Cafe
  • Yield: 2 dozens

Adapted from a recipe for Oatmeal Cookies with Dried Peaches from the Desserts from the Famous Loveless Cafe cookbook, this recipe gets a heaping handful of chocolate chips, a heavy dollop of pumpkin puree and little gems of dried currants.


1 1/3cups unbleached all-purpose flour
1 1/2cups rolled oats
1teaspoon baking soda
1teaspoon pumpkin pie spice
3ounces unsalted butter, softened
1 1/4cups sugar
2tablespoons sorghum syrup or molasses
1teaspoon vanilla extract
1 egg
1/3cup pumpkin puree
1/3cup chocolate chips
1/2cup dried currants


  1. Preheat oven to 375F (350F for convection ovens). Line 2 sturdy cookie sheets with parchment paper or silicone liners.
  2. In a medium bowl, combine flour, oats, baking soda and pumpkin pie spice and stir to combine. In a mixing bowl, cream butter, sugar, sorghum, pumpkin and vanilla with an electric mixer on medium speed. Note: The mixture will not be fluffy due to the addition of the pumpkin.
  3. Beat in egg and scrape sides of bowl. Add flour mixture then chocolate chips and currants. Blend until combined (try not to over-mix).
  4. Drop dough by heaping tablespoons about 2 inches apart onto prepared cookie sheets.
  5. Bake for 12 minutes, rotating pans halfway through baking time. Let cookies set for a few minutes, then transfer to wire racks to cool completely.

This recipe originally appeared as Pumpkin Oatmeal Cookies with Chocolate Chips on Lovelesscafe.com