Loaded Pumpkin Harvest Cookies are chock full of fabulous ingredients and fall flavors. These thick and chewy cookies are my seasonal favorites!
The other day I was with my laptop working at a favorite spot. It’s a restaurant that just so happens to have an amazing bakery and coffee bar tucked inside.
Lucky for me they had Cowboy Cookies the day I was there. I didn’t really know anything about the origins of these cookies, but I knew they are delicious. It wasn’t the first time I’ve had those cookies. Hello? Why do you think it’s a favorite spot!
I decided that I wanted to try to make them myself at home. I asked about the ingredients, and went about my day.
When I got home I did a little online searching for “cowboy cookies” and discovered they were made famous by Laura Bush during the 2000 presidential campaign. There was a cookie contest at some point, and her cookies were the winner. They’re basically an amped up chocolate chip-oatmeal cookie.
I decided to change things up a little so I added a seasonal flair by including pumpkin puree (which also allowed me to cut back on the amount of butter in the recipe) and spices. I also tossed in some pepitas, cashews, and dried cranberries.
Another of my favorite cookies are Cinnamon Pretzel Crunch Cookies. For these, I changed things up from a standard snickerdoodle cookie, and they are a go-to for me.
These thick and chewy cookies are definitely loaded, and they’re definitely one of my current favorite cookies. Who doesn’t love a thick and chewy cookie (if you like yours thin and crispier, try my Lemon Iced Gingersnap Cookies — they’re so tasty, and gluten free, too).
Since it’s fall and all things pumpkin have been swirling around now for a bit, I felt safe to make these Loaded Pumpkin Harvest Cookies. I’m not one to be first in line for the PSLs at Starbucks (I just think they’re sort of, meh), nor do I overload on pumpkin-flavored anything, but these cookies have just the right touch of pumpkin and seasonings to make them perfect for the fall.
These cookies are a little larger than a standard chocolate chip cookie, and they’re waaaaay thicker. They may not win any “prettiest cookie” contests, but they sure will disappear. They’re delicious and loaded with all sorts of good things!
Make a batch of Loaded Pumpkin Harvest Cookies today to help celebrate fall!
Patricia Conte/Grab a Plate
Yields 2 dozen
5 based on 7 review(s)
- 1-1/2 cups flour
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 4 tablespoons butter, at room temperature
- 1/2 cup pumpkin puree (not pumpkin pie filling), plus 3 tablespoons
- 1 egg
- 1-1/2 teaspoons pure vanilla extract
- 2/3 cup white sugar
- 2/3 cup brown sugar
- 1-1/2 cups old fashioned oats
- 1 cup chocolate chips
- 2/3 cup dried cranberries
- 1/2 cup roasted cashews, rough chopped
- 1/3 cup roasted pepitas
- Preheat the oven to 350 degrees F.
- Line several baking pans with parchment and set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk to combine and set aside.
- In a large bowl, add the butter and pumpkin puree and mix with a hand blender for a minute or so until combined. Add the egg and vanilla extract, and mix again to combine.
- Add the white sugar and brown sugar and mix to combine.
- One at a time, add the oats, chocolate chips, cranberries, cashews, and pipits, and stir to mix thoroughly.
- This is a sticky batter, so your hands will be a bit messy as you shape the cookies.
- Scoop about 2 tablespoons of the batter per cookie, and mound it into a high, round shape.
- Place on the baking pans, with several inches between each cookie. I put a maximum of five cookies on each baking pan.
- Bake on the upper racks for about 14 minutes total, and rotate once while cooking. Bake until the edges and tops of the cookies are golden.
- Remove from the oven and allow to sit for a minute or so before transferring to a wire rack to cool completely.
- Since these cookies are thick, they take a bit longer to cool.