Pumpkin Harvest Cookies
- posted in:
- Dessert
- / Food & Wine
- / General
- / Vegetarian
Brent loves oatmeal raisin cookies. Josh loves chocolate chip cookies. We both love pumpkin cookies. So we created this “ultimate cornucopia” of cookies, using all of our favorite fall harvest flavors – rich dark chocolate, earthy pumpkin, chewy oatmeal, raisins, and rich toasted hazelnuts. Plus a little corn-meal for great texture. This recipe makes over two dozen cookies, because we like to freeze cookies to bake later. (Simply spoon dough onto baking sheets as if you were going to bake, place tray in freezer, and once completely frozen, remove and place in large plastic bags.) But the recipe can be easily halved.
Beekman 1802 Pumpkin Harvest Cookies
Ingredients:
2 C Flour
2 C Oats
1 C Corn Meal
2 teaspoons baking soda
2 t cinnamon
1/2 t cloves
1/2 t cardamom
1 t nutmeg
1 t salt
3 Sticks unsalted Butter
1 C brown sugar
1 C granulated sugar
2 t vanilla
3/4 C honey
1 3/4 C pumpkin puree
2 eggs
1.5 C raisins
3/4 C chopped, toasted hazelnuts (or any favorite cookie nut.)
10 oz dark chocolate chips
Pre-heat oven to 350F
(If your nuts are not pre-toasted, spread on baking sheet and roast in 35oF oven until golden brown and aromatic. Begin checking at 7 minutes. Do not allow to burn. Once cool, chop.)
In large mixing bowl, whisk together flour, oats, corn meal, baking soda, cinnamon, cloves, cardamom, nutmeg and salt. Set aside. In bowl of stand mixer, beat butter, sugar & brown sugar on medium-high speed until light and fluffy. Add vanilla, honey, pumpkin and eggs, with beater on low speed. Beat until combined.
With mixer on low speed, slowly add dry mixture. Do not over-beat. Once combined, fold or slowly stir in raisins, nuts and dark chocolate chips.
Drop roughly 3 Tablespoons of batter, approximately 3 inches apart, onto parchment-lined baking sheets. Bake for approximately 8-12 minutes, or until they are light brown. Cool on baking rack.
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I can’t wait to try theses!!
I wonder if I can substitute one cup of whole wheat flour in place of one of the cups of white flour? I am always trying to increase the fiber content, and serve more whole grains.
Congrats again on your win.
The four members of my family were actually jumping up and down, cheering, when you ran to the mat to greet Phil! Bravo.
I made these cookies this afternoon. I used chopped, dried cranberries and toasted pecans, instead of the raisins and hazel nuts. They’re unusual and delicious – just hope they last until Thanksgiving!
Guys I wanted to let you know I made these cookies and they were fabulous. And I didn’t cut it in half, made the full batch. My only changes were to leave out the chocolate chips (sorry) and cut back a bit on the honey but the rest was followed exactly. The biggest bowl of cookie batter I ever made lol. Had to bake a bit longer in my old oven but I’m used to that. Thanks so much for sharing this wonderful recipe Josh and Brent! Wishing a wonderful Thanksgiving to everyone!
Glad you enjoyed the recipe, Ellen!
The cookies are fantastic. My family love them!
Keep up the great effort on the race. We are cheering for you!
Glad that the whole family enjoyed!
Those pumpkin cookies are similar to a cookie I’ve been making for 30 years now. I don’t use cardamom, raisins or hazelnuts and the use of cornmeal is interesting. I may have to make these. They look amazing.
Let us know what you think, Risa!
Need to run to the store so I make a batch for milk and cookies during the Amazing Race. You two have been awesome!!!
These looked so good on your Oct. 19 Facebook post we had a hard time waiting for the newsletter. Will be making a batch tomorrow, possibly a double, (comfort food to see us through the coming storm).
Just wanted to pass this on…great tip I once got from a master baker. When using pecans or walnuts, put a little bit of sugar in bowl and place your chopped nuts in there and roll them around. Just enough sugar to make sure that they all get just a wee bit of sugar. That prevents them from turning bitter when they are baked.
Great tip, Vitta. Thanks for sharing
I plan on making these and will use pumpkin seeds for the nuts. My mouth is watering already.
These sounded so yummy I had to post it to Pinterest and Facebook. I get home from work early tomorrow and guess what I’ll be making! I’ll post a report after we’re done eating them all. LOL
I have become totally enthralled with you Beekman Boys. Your former show was so great and I miss it, but have not missed a Sunday night episode of the Amazing Race. Hang in there and keep on moving up. My goal is to be able to travel to Sharon Springs to see you in person and visit your gift shop so you might meet me one day.
Thanks, Sharon. Watch the Fabulous Beekman Boys on Cooking Channel
How big is the batter I am putting on the pans? Large tablespoon? Did’t see that in directions. Thanks!
Yes. That’s about right, Greg
Oh boys this recipe screams fall flavors! This cookie really is the best of all cookie worlds. This recipe combines all of my favorites especially Pumpkin!!! This time of year, I get all pumpkin-ed out. Can’t wait to try this out.
Thanks for sharing–Happy stomach=happy heart