- 2 cups (254g) all-purpose flour*
- 1 cup (90g) quick cook oats**
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice***
- ½ teaspoon salt
- 1 cup softened butter or margarine****
- 1 cup (200g) firmly packed brown sugar
- 1 cup (192g granulated sugar)
- 1 large egg
- 1 teaspoon (5ml) vanilla extract
- 1 cup (240g) solid pack pumpkin (not pumpkin pie filling)
- 1 cup (225g) semi-sweet choc chips*****
Pumpkin Chocolate Chip Cookies
Yield: About 20 cookies
With a mix of pumpkin and oats, and a dash of pumpkin pie spice, this seasonal cookie is delightfully tender, chewy, chocolatey, and absolutely scrumptious!
Ingredients
Instructions
- Preheat the oven to 350℉.
- Combine flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt.
- Using a mixer (hand-held works fine), cream the butter. Gradually add both sugars, beating until light and fluffy.
- Add the egg and vanilla and mix well.
- Alternate additions of dry ingredients and pumpkin, mixing well after each addition.
- Stir in the morsels.
- For each cookie, drop ¼ cup dough (or for more even sizing, use a large ice cream scoop and level it off with a dinner knife) onto lightly greased cookie sheet. Or line with parchment paper for easy cleanup.
- Bake for 17-20 minutes or until just set in the middle.
- Let cool for 10 minutes on the tray before transferring to a rack to cool completely.
- Stored in an airtight container, the cookies will maintain freshness for several days at room temperature. They freeze well too.
Notes
*You may substitute with an equal amount of all-purpose gluten-free flour.
**I’ve used rolled oats in place of the quick, which give the cookies a bit more texture.
***The original recipe did not call for pumpkin pie spice, so feel free to omit. But, I think it adds a little of that extra pumpkin flavor we crave in a pumpkin cookie!
****I’ve made these cookies with 1 stick of butter and 1½ sticks butter instead of 2 sticks. I think 2 sticks is best, but if you are in a jam, they will turn out well with less butter. In this case, be careful not to overbake, as they may become dry.
***** The original recipe called for 1 cup of chocolate chips, but I think 1½ hits the right mark. You can use 2 cups if you like them very chocolate chippy; or dot a few extra on top of the scooped cookies before baking.