This is a soft cookie, not unlike a traditional chewy oatmeal cookie but even softer because of the pumpkin. There’s a lot going on here — chocolate chips, nuts, coconut — so the pumpkin plays more of a supporting role, adding an autumn hue, some pumpkin flavor, and a novelty factor that both kids and adults find irresistible. These cookies go down easy, especially when chased with a cold glass of milk or apple cider. Don’t be surprised if they turn into one of your fall regulars.
- 2 1/3 Cups all-purpose flour
- 2 Cups old-fashioned rolled oats
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/4 cup vegetable shortening
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 3/4 pumpkin purée, canned or fresh
- 1 teaspoon vanilla extract
- 1 1/2 cup semisweet chocolate chips
- 1 cup chopped walnuts or pecans
- 1/2 cup flaked sweetened coconut
1. Combine the flour, oats, salt, baking soda, baking powder, cinnamon, and ginger in a large bowl. Mix well. Combine the butter, shortening, brown sugar, and granulated sugar in another large bowl. Using an electric mixer — handheld is fine — beat for 2 minutes, until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the pumpkin and vanilla on low speed until evenly blended.
2. Add half of the dry ingredients to the pumpkin mixture and mix well. Stir in the remaining dry ingredients. Add the chocolate chips, nuts, and coconut. Mix again until everything is well combined. Cover and refrigerate the dough for 2 or more hours.
3. Preheat the oven to 350°F (180°C). Line two large cookie sheets with parchment paper if you have it. Otherwise, butter the sheets lightly.
4. Using about 3 tablespoons of dough for each cookie, shape the dough into rounds and place them on the first sheet, about 2
inches apart. Flatten into -inch-thick disks. Bake on the middle oven rack for 15 to 17 minutes. When done, the cookies will have developed a light skin on the surface and will not feel squishy when you gently push on them. Transfer to a rack to cool on the sheet for 5 minutes, then transfer the cookies directly to the rack. Repeat for the remaining dough, using the second baking sheet (or wait for the first one to cool). Cool the cookies thoroughly, then transfer to a large, airtight storage container. Store at room
temperature for a few days. Any cookies that you don’t plan to eat within that time should be refrigerated or frozen.