It’s that time of year. What time you ask? Well, any of you that live with a gardener know exactly what I mean. It’s the zucchini overload! The hubby is bringing multiple zucchini in every day. I’ve made zucchini cakes, zucchini bread and zoodles. I’ve frozen zucchini and I’ve canned zucchini relish. There has been ratatouille and roasted zucchini. And I STILL had zucchini! So I decided to try making zucchini cookies. I started with the classic chocolate chip cookie base and added from there. What I ended up with was a lovely little cookie cake that I will make again. I give you Pumpkin Spice Zucchini Cookies.
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Pumpkin Spice Zucchini Cookies
Makes 60
- 1 cup unsalted butter at room temperature
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 1 tsp vanilla
- 2 large eggs
- 2 cups shredded zucchini
- 2 1/4 cups all purpose flour
- 2 cups rolled oats
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
- 2 tsp pumpkin spice
- 2 cups semi sweet chocolate chips
- 1 1/2 cups dried cranberries
- 1 1/2 cups pistachio nuts
- powdered sugar for dusting
Make the Pumpkin Spice Zucchini Cookies
- Preheat oven to 375
- In a medium bowl whisk together flour, baking soda, pumpkin spice and salt. Stir in oats. Set aside.
- Cream butter and two sugars until light. Add eggs one at a time.
- Mix in vanilla and zucchini.
- Add dry flour/oats mixture and mix until just combined.
- Stir in chips, dried cranberries and nuts
- Use a medium cookie scoop or two tablespoons to drop dough onto cookie sheets.
- Bake in preheated oven for 18 – 20 minutes until the cookies are just starting to brown around the edges. Rotate the trays halfway through.
- Remove from trays to cool on wire rack.
- Dust with powdered sugar before serving.
How Were the Pumpkin Spice Zucchini Cookies?
I really enjoyed them. Most of them went off with the hubby to a meeting. I am sure this does not surprise most of you. They actually got better on the second day. The spices really come through and I enjoyed that flavor in this cookie. The zucchini made them very moist. They are like little tea cakes. Of course if you are not a fan of pumpkin spice just add cinnamon!
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Pumpkin Spice Zucchini Cookies
a delightful cookie cake with a lovely hint of spice
- Prep Time: 7 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 27 minutes
- Yield: 60 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup unsalted butter at room temperature
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 1 tsp vanilla
- 2 large eggs
- 2 cups shredded zucchini
- 2 1/4 cups all purpose flour
- 2 cups rolled oats
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
- 2 tsp pumpkin spice
- 2 cups semi sweet chocolate chips
- 1 1/2 cups dried cranberries
- 1 1/2 cups pistachio nuts
- powdered sugar for dusting
Instructions
- Preheat oven to 375
- In a medium bowl whisk together flour, baking soda, pumpkin spice and salt. Stir in oats. Set aside.
- Cream butter and two sugars until light. Add eggs one at a time.
- Mix in vanilla and zucchini.
- Add dry flour/oats mixture and mix until just combined.
- Stir in chips, dried cranberries and nuts
- Use a medium scoop or two tablespoons to drop dough onto cookie sheets.
- Bake in preheated oven for 18 – 20 minutes until the cookies are just starting to brown around the edges. Rotate the trays halfway through.
- Remove from trays to cool on wire rack.
- Dust with powdered sugar before serving.
Notes
This is a very cake like cookie
Cook time assumes four rounds of trays in the oven
Keywords: cookies, zucchini, pumpkin spice
