It seems like pumpkin is being added to all kinds of food, so why not chocolate chip cookies? This recipe for Pumpkin Oatmeal Chocolate Chip cookies is a seasonal twist on my family’s favorite chocolate chip cookies.
It combines pumpkin and spices with dark chocolate chips, a winning combination. The slightly bitter taste of the dark chocolate goes perfectly with the pumpkin, cinnamon and ginger flavorings. I wish I could say I knew this would be a good combination, but actually I used dark chocolate chips because my teenagers raided the pantry and ate all the milk chocolate chips. I was annoyed when I realized the milk chocolate chips were gone, but it worked out for the best, because the dark chocolate makes these cookies delicious.
- 1 c. flour
- 1 c. oatmeal
- 2 t. baking powder
- 1 t. ground cinnamon
- ½ t. ground allspice
- ½ t. ground nutmug
- ½ t. ginger
- ½ t. salt
- 1 stick butter
- ½ c. brown sugar
- ¼ c. white sugar
- 1 t. vanilla
- 1 c. pumpkin puree (about ½ a 15 oz can)
- ¾ c. dark chocolate chips
- Preheat the oven to 350.
- Mix all the dry ingredients (flour, oats, cinnamon, allspice, nutmeg, ginger, salt, baking soda) together in a small bowl.
- Beat the sugar in a mixing bowl until light and fluffly.
- Add the white and brown sugar and continue to mix until well combined.
- Mix the pumpkin puree and vanilla into the bowl and beat for 2 minutes.
- Add the flour mixture and mix until just combined.
- Stir in the chocolate chips.
- Drop by rounded spoonfuls onto ungreased cookie sheet, and bake for 10-12 minutes.
This recipes makes about 30 cookies, which is enough for my family to enjoy but not so many that we over indulge. But for an event or around the holidays I’d double the recipe.