A Less Traditional Thanksgiving Dessert | The Jewish Week | Food & Wine

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A Less Traditional Thanksgiving Dessert

Get your pumpkin fix in these cookies.
A Less Traditional Thanksgiving Dessert

What isn't improved with chocolate chips? Amy Spiro

Makes about 4 dozen cookies

30 min

15 min

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I might be a tad obsessed with pumpkin. Looking for pumpkin pie? I got a recipe for that. Pumpkin whoopie pies? On it. I got pumpkin bread, pumpkin muffins and pumpkin snickerdoodles. So this year, I was looking to try something new and interesting - and portable. Like many of you, I'm sure, I tend to travel with my baked goods - to friends and family for Shabbat, holidays and meals. So the easiest thing to bring is something sturdy and portable and easy to pack. Enter these pumpkin oatmeal chocolate chip cookies: unique, innovative and delicious. 

If you're looking to spend a rainy day doing something then feel free to buy your own pumpkin to cook from scratch. Otherwise, the canned stuff is excellent (make sure to buy canned pumpkin, not pumpkin pie filling) and actually provides a more consistent product than the fresh stuff. Happy Thanksgiving! 

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.


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1 cup (200g) butter or margarine, softened

1 cup (200g) brown sugar

1 cup (200g) granulated sugar

1 egg

1 cup pumpkin puree

1 teaspoon vanilla

2 cups (250g) flour

1 1/2 cups (135g) rolled oats

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups semisweet chocolate chips

  1. Beat together the butter and sugars until light and fluffy. Add in the pumpkin, egg and vanilla and beat until well mixed.
  2. Add the flour, oats, cinnamon, salt and baking soda and mix until just combined, then stir in the chocolate chips. Chill in the fridge at least 30 minutes.
  3. Drop the dough by tablespoonfuls on a parchment-paper lined baking sheet. Bake on 350 F for 8-12 minutes until lightly browned around the edges. Let cool on the baking sheet for 5 minutes then remove to a wire rack to cool completely.