My mom and I had a recipe for Pumpkin chocolate chip cookies that we used for years, but I was not happy with the way they had been coming out. So a few years ago, I found a new recipe. Same ingredients, but in different amounts and I was much happier with how they turned out!
Pumpkin Chip Cookies - adapted from Taste of Home's Halloween Party Favorites
1½ cups butter, softened
2 cups packed brown sugar
1 cup sugar
Pumpkin Chip Cookies - adapted from Taste of Home's Halloween Party Favorites
1½ cups butter, softened
2 cups packed brown sugar
1 cup sugar
1 15oz. can solid-pack pumpkin
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips
In a mixing bowl, cream the butter and sugars together until they are well blended. Add in the pumpkin, egg and vanilla. Beat until blended. In a separate large mixing bowl, combine the flour oats, baking soda, cinnamon and salt and mix well. Add the flour mixture to the butter mixture a few cups at a time and mix well after each addition. Once all the flour mixture has been incorporated, stir in the chocolate chips.
Drop by heaping tablespoons onto a baking sheet that is ungreased (preferable lined with parchment paper) about 2 inches apart. (I like to use a medium cookie scoop). Bake at 350 degrees for about 15 minutes. Less time if you make smaller cookies. These make an average size cookie. Tops should be lightly browned. Let the cookies sit on the cookie sheet for several minutes before removing to a wire rack to cool. These cookies are very moist and cake-like, so if you try to move them to soon they will fall apart.
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips
In a mixing bowl, cream the butter and sugars together until they are well blended. Add in the pumpkin, egg and vanilla. Beat until blended. In a separate large mixing bowl, combine the flour oats, baking soda, cinnamon and salt and mix well. Add the flour mixture to the butter mixture a few cups at a time and mix well after each addition. Once all the flour mixture has been incorporated, stir in the chocolate chips.
Drop by heaping tablespoons onto a baking sheet that is ungreased (preferable lined with parchment paper) about 2 inches apart. (I like to use a medium cookie scoop). Bake at 350 degrees for about 15 minutes. Less time if you make smaller cookies. These make an average size cookie. Tops should be lightly browned. Let the cookies sit on the cookie sheet for several minutes before removing to a wire rack to cool. These cookies are very moist and cake-like, so if you try to move them to soon they will fall apart.
These are one of our favorite cookies to have in the fall! I like to frost them using a container of vanilla frosting, and if I can find sugar pumpkin decorations to put on top, then I get those, too. The frosting just adds a little extra sweetness to the cookies. But they are also good without frosting! As always, I recommend using parchment paper on your baking sheets…it helps keep the cookies from sticking and leaving a chocolaty mess!
If you do frost them, do not stack them until the frosting has had time to firm up!
Enjoy!
If you do frost them, do not stack them until the frosting has had time to firm up!
Enjoy!
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