Fall Cookies

PictureYes, I do realize that it is summer and I am doing a post about fall cookies!  I found a recipe on Pinterest for some Pumpkin Oatmeal Chocolate Chip cookies and I couldn’t wait to try them.  Thankfully I had a can of pumpkin puree in the pantry and I decided that I would make them up today.  Oh they sure were yummy!  You know the cookie is going to be delicious when you can’t keep your fingers out of the dough.

Ingredients:
2 cups all purpose flour
1 1/2 cups  old fashioned oats
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1 cup butter (softened)
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
2 cups chocolate chips

Directions:
Preheat oven to 350 degrees F.  Line baking sheet with parchment paper.
Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl.  Beat butter, brown sugar and granulated sugar in large mixer until light and fluffy.
Add pumpkin puree, egg, and vanilla extract; mix well.  Add flour mixture; combine until all ingredients are mixed thoroughly.  Fold in chocolate chips.
Place in fridge to cool for 30 minutes
Drop rounded tablespoons onto prepared baking sheets.
Bake for 13 minutes or until cookies are lightly browned on edges.  Cool on backing sheet for two minutes and then move to wire rack to cool completely.

Notes:
Cookies store well in an airtight container for up to three days.
This batch makes about three dozen cookies.
Can freeze cookie dough for later use.  Can be frozen for three months.

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