I’ll eat anything with pumpkin in it. I also really love cookies, especially oatmeal chocolate chip cookies (which I’m baking later this week for Junior League!). Combine pumpkin with chocolate oatmeal chocolate chip and I’m sold.
I made a batch of pumpkin oatmeal chocolate chip cookies a couple weekends ago and they were incredible (especially warm right out of the oven). Now that Pumpkin Spice Lattes are back at Starbucks and I’ve officially pulled my leggings out of storage, I decided it would be a perfect time to share my new favorite (not gluten-free) cookie recipes.
Warning, this recipe makes a lot of cookies – 4-5 dozen, easy.
Another warning: You can’t eat just 3, 2, 1…
– 1 cup sugar
– 1 cup brown sugar
– 2 cups all-purpose flour
– 1 bag of chocolate chips
– 2 cups rolled oats (I used quick oats)
– 1/2 tsp of ground cinnamon
– 2 tsp of pumpkin pie spice
– 1 tbsp vanilla extract
– 1/2 tsp salt
– 1 cup unsalted butter
– 1 tsp baking soda
– 1 cup pumpkin puree
– 1 egg
1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
3. In another large bowl, beat butter, sugar and brown sugar until well creamed together.
4. Add in pumpkin, egg and vanilla. Beat until combine well.
5. Add dry ingredients to wet ingredients and mix until blended
6. Stir in oats and mix well.
7. Fold in chocolate chips.
8. Drop cookie dough by the rounded tablespoon onto a cookie sheet.
9. Bake for 14(ish) minutes or until cookies are lightly browned.
Note – be careful not to overcook. The cookies will be a bit soft when they come out of the oven but will firm up as they cool.
Eat at least 1 (or 3…) while they’re still warm from the oven.
See the original recipe here.
What are your favorite pumpkin recipes? I want to try them all!
Happy Wednesday, y’all!