Good Living Guide

Thanksgiving

Holiday Persimmon Cookies

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Celebrate old-fashioned goodness when you make these tender, buttery and delicately flavored Holiday Persimmon Cookies.

Persimmon Cookies

Celebrate the Season with Holiday Persimmon Cookies

Persimmons have been around since colonial days, when they were turned into pies, puddings and desserts of all kinds.

Persimmons are ready for harvest late in the year, making them perfect for fall and winter recipes.

What Are Persimmons?

If you’re not familiar with these beautifully colored, fragrant fruits, it’s time to add them to your rotation.

Persimmons are the national fruit of Japan, where they are revered for their delicate, sweet taste and health benefits. In the U.S., they primarily grow in California and the southern states.

Persimmon

Like most deeply colored fruits, persimmons are a nutrition powerhouse. They have high levels of vitamin A, vitamin C, fiber, phytonutrients, antioxidants, beta-carotene and lutein.

Tips for Making Holiday Persimmon Cookies

  • If you don’t see persimmons at your regular grocery store, try an Asian market. Here’s an easy recipe for making the pulp.
  • If you don’t have a blender or food processor, try this handy technique that uses a mesh laundry bag to turn persimmons into pulp.

What to Serve With Holiday Persimmon Cookies

These holiday cookies are sure to become a favorite holiday tradition. They’re perfect for all your holiday gatherings, cookie exchanges and cookie gifts.

Nothing says cozy holiday goodness like curling up with a plate of these Holiday Persimmon Cookies and a mug of Hot Cinnamon Apple Brandy Cider.

If you want to avoid the hard stuff, try a White Hot Chocolate with Pink Frosting for an irresistible holiday spin on a classic.

More Holiday Recipes You’ll Love

Persimmon Cookies
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Holiday Persimmon Cookies

Celebrate old-fashioned goodness when you make these tender, buttery and delicately flavored Holiday Persimmon Cookies.

Course Dessert
Cuisine American
Servings 4 dozen
Author Good Living Guide

Ingredients

Instructions

  1. Preheat oven to 375°F.

  2. Cream butter and sugar until well blended.

  3. Beat in the egg and then the persimmon pulp.

  4. In a separate bowl, sift together the flour, baking soda, salt, cloves, nutmeg and cinnamon. Once sifted, blend well into the butter mixture.

  5. Stir in the nuts and dried cranberries (or raisins).

  6. Drop a heaping teaspoon on a greased cookie sheet.

  7. Bake at 375°F for about 15 minutes.

  8. Yields 4 dozen.

Persimmon Cookies

Maple Pecan Blondies

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If you thought blondies couldn’t get any more indulgent, get ready for the ultimate in rich, gooey decadence with these Maple Pecan Blondies. These dreamy bars are just the ticket if you want a dessert that doesn’t hold back when it comes to pure pastry pleasure.

Maple Pecan Blondies

Give In to the Pleasure

Do you love brownies, blondies and other rich delights? Are you fond of French toast with maple sugar? Did you ever wish you could combine all those flavors into one luscious dessert?

That’s just what these blondies do for you. They mix the flavors of maple, pecans and vanilla into an ultimate blondie that there’s just no point resisting.

Tips for Making Maple Pecan Blondies

  • Real vanilla extract is expensive, and you might have been led to believe you have to use it to get the best flavor. Good news! As it turns out, even expert tasters can’t tell the difference between real extract and inexpensive vanilla flavoring. Use what works for your budget.
  • If you’re out of brown sugar but want to make these anyway, try making your own brown sugar. You’ll always have it on hand when you need it.

What to Serve with Maple Pecan Blondies

These blondies are perfect for brunch or as dessert.

The smooth, nutty taste and the hint of breakfast flavors in these bars make them a natural with a Hot Nutty Irishman.

For kids or those who are avoiding alcohol, pair them with a deliciously simple White Hot Chocolate.

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Maple Pecan Blondies
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Maple Pecan Blondies

Maple Pecan Blondies combine the flavors of maple, pecans and vanilla to create the ultimate blondie that can't be resisted.

Course Dessert
Author Good Living Guide

Ingredients

Instructions

  1. Heat oven to 350°F.
  2. Spray a 13x9-inch pan with non-stick baking spray.
  3. In small bowl, mix flour, baking powder and salt.
  4. Set to the side.
  5. Add the softened butter, granulated sugar and brown sugar.

  6. Mix using a electric mixer on medium speed for 2 minutes.

  7. Beat in eggs, one at a time, just until smooth.
  8. Add the vanilla and stir to combine.
  9. Begin to add one-third of the flour mixture, best to combine.
  10. Now add half of the milk, beat until combined,
  11. Repeat with flour mixture and milk.
  12. Add in the baking chips and pecans.
  13. Stir in to combine.
  14. Spread pecan batter evenly in your pan. Bake 25 to 30 minutes.
  15. Verify the bar is fully cooked by inserting a toothpick in center until it comes out clean.
  16. Allow to cool completely.
  17. Enjoy!

Maple Pecan Blondies

Apple Cider Shortbread Cookies

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Fall is the perfect time of year for cooking, watching the leaves turn and sitting on your porch with a mug of warm, spiced apple cider. If you want to capture that same experience in a cookie, these Apple Cider Shortbread Cookies are sure to hit the spot.

Apple Cider Shortbread Cookies

Capture the Flavors of Fall

Is there anything better than a buttery, tender bite of shortbread? While I find plain shortbread irresistible, there’s no question that adding apple cider and spices takes shortbread to new heights of flavor.

Like any good shortbread, these cookies melt in your mouth and are not overly sweet. The cider glaze adds a touch of creamy texture and a dash of extra sweetness.

Tips for Making Apple Cider Shortbread Cookies

  • If you’re unsure about the difference between apple cider and apple juice, you’re not alone. It’s actually difficult to tell them apart. For the best results, select plain cider with no spices or flavors added to it.
  • You’ll need a rolling pin and a cookie cutter to make these. If you don’t have these items on hand, try these emergency substitutes. A wine bottle or drinking glass can sit in for the rolling pin, and a drinking glass can step in for a cookie cutter.
  • Pecan shortbreads are a classic cookie. If you want, you can add ground pecans to these cookies to add crunch and smooth, nutty flavor.

What to Serve With Apple Cider Shortbread Cookies

Fall entertaining centers around comforting, warmly spiced food and drinks. That’s why this Spiced Vodka Cranberry Fall Cocktail is a great match for these cookies.

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Apple Cider Shortbread Cookies
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Apple Cider Shortbread Cookies

Course Dessert
Servings 18 cookies
Author Good Living Guide

Ingredients

Cookie Ingredients

Glaze Ingredients

Instructions

  1. Preheat oven to 375 degrees.
  2. Line a cookie sheet with parchment paper
  3. Sift flour. Set aside.
  4. Lightly flour a flat surface. (Cutting board)
  5. Add the butter, powdered sugar, and apple cider in a mixing bowl. Using an electric mixer combine the ingredients.
  6. Continue mixing while adding in the salt.
  7. Slowly add the sifted flour, a cup at a time, continuing to mix for a few minutes. At first the mixture will resemble sand. Continue to mix until it begins to look like dough.

  8. Slightly flour your hands and work with the dough to form a ball. Move the cookie dough onto the floured cutting board.

  9. Reflour your hands and coat the rolling pin with that flour.

  10. Using the flour coated rolling pin, roll the cookie dough out until it is about 3/4 inches thick.

  11. With the round cookie cutter, cut out the dough to form the cookies.
  12. Use a spatula to move the raw cookies to the prepped cookie sheet.

  13. Bake at 375 degrees for 6 minutes.

  14. Remove from the oven and allow to cool on the cookie sheet for 1 minute.
  15. Gently transfer the cookies to a cooling rack.

  16. Whisk the glazing ingredients (apple cider and powdered sugar together).

  17. Spoon the glaze over the cooled cookies allowing the glaze to firm.
  18. Sprinkle with cinnamon.

Recipe Notes

Makes 18 cookies.

Apple Cider Shortbread Cookies

Pumpkin Chocolate Chip Cranberry Bread

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Just when you think there’s nothing new in fall baking, along comes this Pumpkin Chocolate Chip Cranberry Bread. This moist, sweet bread will be the star of your brunch table.

Pumpkin Chocolate Chip Cranberry Bread

This Wonderful Bread Will Warm You Up Quickly

Quick breads hold a special place in every baker’s heart. They never fail you. They’re a fast, easy way to enjoy something warm and fresh from the oven without having to work at it all day.

I like breads that hover between a loaf and a cake, and this moist, tender bread fits that description. It’s perfect with your morning coffee or as an afternoon snack.

Tips for Making Pumpkin Chocolate Chip Cranberry Bread

  • Dried cranberries are similar to raisins but with a more vibrant, tangy flavor and a beautiful ruby color. They’re a great way to add taste, color and health benefits to all your baking.
  • Make this bread even more scrumptious by drizzling a cream cheese frosting over it while it’s still warm. Try this classic recipe.
  • Pumpkin puree is not the same as pumpkin pie filling. If you only have the pie filling, you can use it if you leave out the pumpkin pie spices.

What to Serve With Pumpkin Chocolate Chip Cranberry Bread

This bread is a wonderful centerpiece to any fall brunch. Serve it with whipped butter and add delicious, seasonally appropriate items.

Try this Butternut Squash, Apple and Bacon Hash or a cheesy, comforting Spinach and Herb Pastatta.

Keep it cozy with mugs of warm mulled cider you can make in your crock pot.

More Pumpkin Recipes You’ll Love

Pumpkin Chocolate Chip Cranberry Bread
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Pumpkin Chocolate Chip Cranberry Bread

Pumpkin Chocolate Chip Cranberry Bread makes a wonderful centerpiece to any fall brunch. It's perfect with your morning coffee or as an afternoon snack.

Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Author Good Living Guide

Ingredients

Instructions

  1. Preheat oven to 350 degrees. Spray 9-inch loaf pan with Pam baking spray. Set aside.

  2. Using a medium bowl, whisk together the flour, pumpkin pie spice, salt and baking powder until combined.

  3. Whisk in the sugar, pumpkin puree, canola oil, eggs, and vanilla until combined.

  4. Fold in 1 cup of the mini chocolate chips and 1 cup dried cranberries.

  5. Pour batter into the loaf pan.

  6. Sprinkle remaining dried cranberries and chocolate chips on top.

  7. Bake for 60-70 minutes or until a toothpick comes out clean.

  8. Allow to cool completely before enjoying!

Pumpkin Chocolate Chip Cranberry Bread

Bourbon Apple Bars

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Apples may not be exotic, but they add tons of tart, crisp flavor to savory and sweet dishes. If you never tire of apples in any form, you’re going to enjoy making and eating these Bourbon Apple Bars.

Bourbon Apple Bars

What’s Special About These Bars

These bars feature a rich, spicy and sweet apple filling on top of a buttery crumb crust and a streusel topping. If you’ve never tried freshly made streusel, you’re in for a surprise. It makes a wonderfully delicate, crisp topping that’s a great alternative to pie crust.

You’ll be tempted to eat these bars right from the oven, but give them time to set. The flavors will be even better once they meld.

Better with Bourbon

The combination of slightly tart apples, sweet streusel, rich bourbon and buttery crumbs will knock your socks off. Don’t worry, the amount of bourbon is just enough to give them a punch of flavor.

Tips for Making Bourbon Apple Bars

  • Bourbon imparts a smooth, deep flavor to baked products. You can buy bourbon in miniature sizes at your local liquor store. If you don’t want to add alcohol, you can use an extract. You can also substitute with rum or cognac.
  • For the best results, use real butter and be sure it’s unsalted.
  • Gala apples are popular, but feel free to substitute your favorite type.

What to Serve with Bourbon Apple Bars

Serve them with a bottle of chilled Moscato D’Asti. This sweet, sparkling wine is low in alcohol and high in fruity flavors that pair perfectly with the fresh, buttery flavors of these bars.

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Bourbon Apple Bars
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Bourbon Apple Bars

Bourbon Apple Bars feature a rich, spicy and sweet apple filling on top of a buttery crumb crust and a streusel topping.

Course Dessert
Prep Time 25 minutes
Cook Time 45 minutes
Author Good Living Guide

Ingredients

Crust Ingredients

Apple Filling Ingredients

Streusel Ingredients

Instructions

  1. Preheat oven to 300 degrees.
  2. Line an 8 in square baking dish with parchment paper. Set aside.

Crust Directions

  1. In a medium bowl stir the melted butter, sugar, vanilla, and salt together.
  2. Slowly add the flour to the mixture stirring to blend all the ingredients together.
  3. Using your hands, press the mixture into the baking pan.
  4. Bake at 300 degrees for 15 minutes.

Apple Filling Directions

  1. In a large bowl add the sliced apples, flour, sugar, bourbon, cinnamon and nutmeg.

  2. Continue working with the apples until they are well coated. Set aside.

Streusel Directions

  1. Begin adding the oats, brown sugar, cinnamon, and flour in a medium bowl.
  2. Whisk all ingredients together until they are mixed well.
  3. Slowly begin to work the butter into the dry ingredients. Using your hands to work with the mixture until it looks like crumbs. Set aside.
  4. Remove the crust from the oven. Set aside.
  5. Increase the temperature of the oven to 350 degrees.
  6. Begin to make a thin layer of apples on the baked crust. Put the apple slices close together pressing them down into the crust.
  7. Sprinkle the streusel on top of the apples.
  8. Return to the oven and bake at 350 degrees for 30-35 minutes. (Streusel should be a golden brown)
  9. Take the baked streusel from the oven. Set it aside to cool for 20 minutes at room temperature.
  10. Transfer to the refrigerator for 2 hours to chill.
  11. Remove the bars from the baking pan and cut into bars.

Bourbon Apple Bars

Pumpkin Snickerdoodle Bars

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If you want a classic taste with a holiday twist, these Pumpkin Snickerdoodle Bars should be right up your alley. They take only 10 minutes to prepare and come out of the oven amazingly soft, chewy and luscious.

Pumpkin Snickerdoodle Bars

Soft, Sweet Snickerdoodles

Snickerdoodles are a classic, favorite cookie that everyone loves. This recipe uses the same ingredients along with pumpkin and seasonal spices.

If you’re like me, you take advantage of every opportunity you have to turn everything into a celebration of all things pumpkin. Those spices are irresistible, and there’s no need to hold back.

Sugar and Spice

The cinnamon and sugar cover on these bars takes them to the next level. When you blend cinnamon, sugar, vanilla, pumpkin spices and pumpkin puree, you get pure deliciousness. These bars will truly melt in your mouth.

Tips for Making Pumpkin Snickerdoodle Bars

  • Baking soda gives snickerdoodle cookies their characteristic puffy shape. In this recipe, it keeps the bars full and fluffy. If you don’t have baking soda, try one of these substitutes.
  • The recipe calls for pumpkin puree. If you can only find pumpkin pie filling, you can use it. Just be sure to leave out the pumpkin pie spices.

What to Serve With Pumpkin Snickerdoodle Bars

Snickerdoodles are a natural companion to a tall, cold glass of milk. Since you’re serving an updated version, pair them with a milk-based cocktail like this creamy, decadent Panda Bear.

If you want to keep it nonalcoholic, make a sparkling cranberry punch. It adds a festive touch and needs only three ingredients.

More Pumpkin Recipes You’ll Love

Pumpkin Snickerdoodle Bars
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Pumpkin Snickerdoodle Bars

These Pumpkin Snickerdoodle Bars take only 10 minutes to prepare and come out of the oven amazingly soft, chewy and luscious.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings 9 bars
Author Good Living Guide

Ingredients

Bar Ingredients

Topping Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. Prep baking pan with baking spray.

  3. Line the baking pan with parchment paper.

  4. Add butter, pumpkin puree, both sugars, egg yolk, and vanilla to a mixing bowl. Begin to blend ingredients with the electric mixer. As needed scrape down the sides of the mixing bowl.

  5. Slowly add the dry ingredients (baking soda, salt, pumpkin pie spice, and flour) to the wet ingredients.

  6. Using the electric mixer on low-speed, continue to mix until all ingredients are combined. (Dough will be sticky)

  7. Begin pouring the dough into the prepared baking pan. Scrape the sides of the bowl with a rubber spatula to get all of the dough out.
  8. Butter your hands, if necessary, to help spread the dough in the baking pan.

  9. Combine the sugar and cinnamon together in a small bowl. Pour the cinnamon sugar evenly on top of the dough.

  10. Bake at 350 degrees for 25 minutes. (If you prefer a chewy gooey bar shorten the baking time)

  11. Remove from the oven when done. Set aside to cool before cutting into bars.

Pumpkin Snickerdoodle Bars

Pumpkin Carrot Cake

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If you can’t get enough of classic fall flavors, indulge them all with this spicy, nutty Pumpkin Carrot Cake.

Nestled under cream cheese frosting, this moist, rich cake keeps everything you love about carrot cake while adding a seasonal touch that makes it perfect for fall.

Pumpkin Carrot Cake

Enjoy Your Favorite Flavors with Pumpkin Carrot Cake

Most of us think of carrot cake as a spring cake. It’s traditional for Easter and other spring holidays. That might make you hesitant to make it when the weather turns cooler.

Now, you don’t have to hold back. You can make carrot cake that fits into fall with the addition of creamy pumpkin and seasonal spices.

Pumpkin Carrot Cake Is a Holiday Star

You love all the holiday classics, but you want something a little different. If you want a break from pumpkin pie, pumpkin bread and pumpkin muffins, you need this rich, delectable Pumpkin Carrot Cake.

Tips for Making Pumpkin Carrot Cake

  • You need pumpkin puree for this recipe. Don’t use pumpkin pie filling, which contains additional ingredients. You can make your own from a fresh pumpkin, but be sure to select small, so-called sugar pumpkins.
  • Don’t use low-fat or nonfat cream cheese for the frosting. You won’t get smooth, creamy results.
  • Instead of using premade pumpkin pie spice, try mixing up your own.

What to Serve with Pumpkin Carrot Cake

Serve this Pumpkin Carrot Cake for breakfast or after dinner with a creamy cup of Cinnamon Coffee.

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Pumpkin Carrot Cake
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Pumpkin Carrot Cake

Nestled under cream cheese frosting, this moist, rich cake keeps everything you love about carrot cake while adding a seasonal touch that makes it perfect for fall.

Course Dessert
Author Good Living Guide

Ingredients

Cake

Frosting

Instructions

Cake

  1. Preheat oven to 350° F.
  2. Grease two 9-inch cake pans or line them with parchment paper.
  3. Whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  4. In a separate bowl, beat together the eggs, pumpkin puree, granulated sugar, brown sugar, vegetable oil and vanilla extract.
  5. Gradually combine the dry mixture into the wet mixture.
  6. Fold in the carrots and chopped nuts. Pour equal amount into each of the cake pans.
  7. Bake until an inserted toothpick comes out clean, about 50-60 minutes.
  8. Let cool inside the pans for 15-20 minutes, then place on wire racks to cool completely.

Frosting

  1. Beat the cream cheese and butter until light and fluffy, about 4-5 minutes.

  2. Beat in the vanilla extract and whip until smooth.

  3. Gradually add the powdered sugar and continue to whip with a mixer on high for a few minutes.

  4. If the consistency is not to your liking, try adding more powdered sugar.

  5. Sprinkle cinnamon on top (optional).

Pumpkin Carrot Cake

Pumpkin Cake Roll

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Retro recipes are all the rage lately, and the best part of that trend is the return of the venerable cake roll. This Pumpkin Cake Roll lets you enjoy this classic treat with a crunchy shell and a creamy, luscious center.

Pumpkin Cake Roll

What’s Special About This Pumpkin Cake Roll?

This cake roll combines cream cheese, vanilla, walnuts and traditional pumpkin pie spices. It tastes rich and delectable without being overly sweet.

In short, it tastes as lovely as it looks.

Yes, You Can Make This Pumpkin Cake Roll

Have you shied away from making cake rolls, jelly rolls and Swiss rolls? This recipe shows you there’s nothing to fear. Yes, you can create this bakery-perfect confection.

Tips for Making a Pumpkin Cake Roll

  • Getting the cake to roll without cracking can be a little tricky. Some baking experts suggest using parchment paper during baking. Don’t get overly anxious about this. Even professional bakers produce cake rolls with a crack or two.
  • This recipe uses plain, canned pumpkin. Canned pumpkin pie filling has spices added to it. If you use it, just omit the spices.
  • How do you soften cream cheese? There are several ways.

What to Serve with Pumpkin Cake Roll

This Pumpkin Cake Roll will be the star of any holiday gathering, but you don’t have to wait for a special occasion to bake it.

To make it special, pair it with a fall-flavored beverage. This warm cranberry, apple and bourbon toddy is a perfect match for your Pumpkin Cake Roll.

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Pumpkin Cake Roll
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Pumpkin Cake Roll

This Pumpkin Cake Roll is a classic treat with a crunchy shell and a creamy, luscious center. It's rich and delectable without being overly sweet.

Course Dessert
Cuisine American
Author Good Living Guide

Ingredients

Cake

Filling

Instructions

Cake

  1. Beat eggs at high speed for 5 minutes. Gradually add sugar.

  2. Stir in pumpkin and lemon juice. Set aside.

  3. Stir together flour, baking powder, salt, ginger, cinnamon and nutmeg.

  4. Fold into the pumpkin mixture.

  5. Spread into greased and floured pan (10x15x1).

  6. Top with chopped walnuts.

  7. Bake at 375° for 15 minutes.

  8. Turn onto towel dusted with powdered sugar.

  9. Starting at the narrow end, roll towel and cake together.

  10. When cool, unroll and fill with filling.

  11. Roll up again and refrigerate.

Filling

  1. Beat until smooth.

Pumpkin Cake Roll

Pumpkin Pudding Cookies

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If you like pumpkin pie, you will enjoy these Pumpkin Pudding Cookies. They combine white chocolate, spices and pudding to create velvety cookies that melt in your mouth.

Pumpkin Pudding Cookies

Celebrate the Flavors of Fall with Pumpkin Pudding Cookies

Most of us can’t get enough of fall’s signature flavor. It doesn’t feel like the season has changed unless you’re inhaling cinnamon, ginger and nutmeg everywhere you go.

At the same time, you might be wondering if there’s more to life than pumpkin pie. These cookies answer that question.

Enjoy Moist, Dreamy Pumpkin Pudding Cookies Today

The best part about these cookies is their delectable, creamy texture. Pudding and pumpkin puree keep them moist. The addition of chocolate gives them unexpected richness.

Tips for Making Pumpkin Pudding Cookies

  • If you can’t find pumpkin pie pudding, use vanilla pudding and add a half-teaspoon of pumpkin pie spice.
  • Change the chips. Make these cookies Halloween-ready by using dark chocolate chips and turning them into spooky spiders.
  • Make sure you use pumpkin puree and not pumpkin pie filling. Canned pumpkin pie filling has additional ingredients that can spoil the flavor and texture of these cookies.

What to Serve with Pumpkin Pudding Cookies

These cookies add delicious holiday flavor to any gathering. If you’re serving them to kids, try a tasty, nonalcoholic apple punch.

If you’re serving them at a grownup gathering, serve rum to bring out the warmth and richness of the spices. Try this hot buttered rum for a spectacular party pairing.

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Pumpkin Pudding Cookies
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Pumpkin Pudding Cookies

These Pumpkin Pudding Cookies combine white chocolate, spices and pudding to create velvety cookies that melt in your mouth.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3 dozen
Author Good Living Guide

Ingredients

Instructions

  1. Preheat oven to 350° degrees.

  2. Line cookie sheets with parchment paper.

  3. Whisk together the dry ingredients.
  4. Add the butter, both sugars, pudding mix into the mixing bowl. With the electric mixer cream the above ingredients. Add the pumpkin and vanilla to the mixture while continuing to use the electric mixer.
  5. Add the blended dry ingredients to the creamed mixture. Stir well to combine. Stir in the white chocolate chip into the batter.
  6. With the measuring spoon drop the cookie dough onto the prepped cookie sheets.
  7. Bake at 350° for 8-10 minutes.
  8. When done remove from the oven and set aside to allow to cool slightly. Transfer to a cooling rack to cool completely.

Recipe Notes

If you do not have instant pumpkin spice pudding mix, you can substitute using vanilla pudding mix + 1/2 tsp pumpkin pie spice.

Pumpkin Pudding Cookies

Pumpkin Oatmeal Chocolate Chip Cookies

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Get all the flavors of fall in one bite of these pumpkin oatmeal chocolate chip cookies. These rich, hearty cookies smell amazing while they’re cooking. They’re a great way to kick off your fall baking.

Pumpkin Oatmeal Chocolate Chip Cookies

Get Ready for Fall with Pumpkin Oatmeal Chocolate Chip Cookies

These pumpkin oatmeal chocolate chip cookies are quick and easy to make using ingredients you probably have on hand. Take advantage of the abundance of canned pumpkin available in stores right now.

Chocolate and Pumpkin Lead to Cookie Bliss

Have you been looking for a way to shake up your oatmeal cookies? If you’re like me, you know there’s no such thing as a bad cookie, but sometimes you want to give a traditional recipe a twist.

These pumpkin oatmeal chocolate chip cookies answer the call.

Adding chocolate chips to anything is an instant improvement, but adding the pumpkin takes these to pure cookie bliss. The creamy warmth of pumpkin sparked with traditional spices is the perfect counterpoint to the rich indulgence of chocolate.

Tips for Making Pumpkin Oatmeal Chocolate Chip Cookies

This recipe calls for parchment paper. You can find this handy, versatile baking buddy in most grocery sores or cooking supply stores. Once you try parchment paper, you’ll be hooked.

  • You don’t have to grease your pans.
  • Cookies slide off easily without breaking.
  • You won’t have a dirty pan with burnt-on grease to clean.

How to Serve Pumpkin Oatmeal Chocolate Chip Cookies

These cookies taste best warm from the oven. I like pairing them with a warm or cold spiced cider. The combination brings together everything that’s wonderful about this time of year.

Storing Your Pumpkin Oatmeal Chocolate Chip Cookies

You probably won’t have any leftovers, but if you do, store them in an airtight container or a plastic storage bag.

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Pumpkin Oatmeal Chocolate Chip Cookies
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Pumpkin Oatmeal Chocolate Chip Cookies

These pumpkin oatmeal chocolate chip cookies are quick and easy to make using ingredients you probably have on hand. The creamy warmth of pumpkin sparked with traditional spices is the perfect counterpoint to the rich indulgence of chocolate.

Course Dessert
Author Good Living Guide

Ingredients

Instructions

  1. Using a hand mixer, beat together the softened butter and both sugars in a large bowl.

  2. Add the pumpkin, egg yolk, and vanilla beating to combine with the butter mixture.

  3. Whisk together the flour, quick oats, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. (Carefully measure your flour, spoon it in the measuring cup not packed in the cup.)

  4. Add the dry ingredients to the wet ingredients. Stir well to combine. (Don't over stir.)

  5. Add the chocolate chips to the batter. Stir well.

  6. Cover the batter with plastic wrap and put in the refrigerator for 1 hour.

  7. Preheat oven to 350 degrees.

  8. Line a cookie sheet with parchment paper. Use a small ice cream scoop to measure out the cookie size. Use a spatula to flatten the cookies.

  9. Return the cookie sheet to the refrigerator for an additional 10-15 minutes. 

  10. Remove from the refrigerator and put directly into the oven to bake.

  11. Bake at 350 degrees for 12-14 minutes. (They will be slightly under baked.)

  12. Cool the cookies on the cookie sheet for 1-2 minutes allowing them to continue to bake.

  13. Remove from the cookie sheets to a wire rack for complete cooling.

  14. Store in an airtight container.

Recipe Notes

The cookies taste better the next day.

Pumpkin Oatmeal Chocolate Chip Cookies