Prep 10 mins
Cook 15 mins
I found a recipe that *wasn't* the "cake-type" pumpkin chocolate chip cookie and tweaked it for my tastes. They are great! Cooking times may vary by oven and altitude.
- 1 cup butter, softened
- 1 1⁄2 cups brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- 1 cup quick-cooking oats
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cloves
- 1 cup canned pumpkin (not pumpkin pie)
- 1 1⁄2 cups chocolate chips
- Cream butter and sugars.
- Beat in egg and vanilla.
- Combine flour, salt, oats, baking soda, cinnamon, ginger, cloves, and nutmeg in a separate, large mixing bowl.
- Stir in creamed mixture alternately with pumpkin.
- Fold in chocolate chips.
- Drop by Tbsp onto greased cookie sheets.
- Bake at 350 degrees for 15 minutes or until lightly browned.
I tried this recipe because my husband and I love pumpkin and oatmeal cookies. Logical, right? They are delicious and have that chewy cookie texture. I used an extra 1/2 cup regular oatmeal (more nutritious), and all spice instead of ginger, and 1 cup of walnuts. I used mini morsel chocolate chips and baked mini cookies (1 teaspoon of dough). This made roughly 76 mini cookies which I baked for 13 minutes/tray. Thank you for the recipe!
Great Autumn cookie! I used my baby sized cookie scoop, (I posted a photo with a butter knife to show scale) and this made 8 dozen cookies. They are bite-sized and done perfectly in 10 minutes at 350. I baked them on a cookie sheet baker's dozen style, one sheet at a time so as to get even baking.<br/><br/>Great amount of chocolate chips, moist cookie, not overly sweet. I will say these get a deeper flavor after storing for a day.<br/><br/>Take to the office for everyone to share over coffee, or serve at home with spiced cider, or even an ice cold beer!