Prep 20 mins
Cook 20 mins
From a local community cookbook. A regular during fall baking season.
- 1 cup butter or 1 cup margarine
- 1 cup brown sugar
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups flour
- 1 cup quick oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1 cup canned pumpkin
- 1 cup chocolate chips
- Cream butter and sugars, beating until fluffy.
- Add egg and vanilla.
- Combine dry ingredients and add alternately with pumpkin.
- Stir in chips.
- Drop by teaspoonful onto greased cookie sheet.
- Bake 17-20 minutes at 350 degrees or until done.
Delicious. What a great way to use pumpkin. I made a couple of subs. First off, I used old fashioned oats. I wanted my cookies to be puffy so I used butter flavored shortening and 1 1/2 teaspoon baking powder instead of the 1 teaspoon baking soda. I baked them for 17 minutes. Pumpkin, oats and chocolate, that makes it health food, right?
These are great! I use 1c all-purpose, and 1c white whole wheat flour. I freeze them, and put them in the kids' lunchboxes for a relatively healthy treat. Thanks!
This is one of the only pumpkin cookie recipes I've made that comes out crunchy like a regular cookie rather than cakey. The longer baking time helps. Simple and yummy, the kids loved them in the lunchboxes. Thanks for sharing the recipe!