Pumpkin Chocolate Chip Cookies

Well, somehow it’s already October. No more sundresses, no more sandals. Today we’ve had our first snow here in Colorado- and let me be the first to express my disdain for the cold weather we’re about to receive. I’m not excited! Luckily, I’m not working today, and can stay at home in my jammies making this weeks recipe: Pumpkin Chocolate Chip Cookies.

This recipe has been in my family for years. I remember as a child my mom would make these cookies around Halloween EVERY year. They’re a cross between cookie and cake, lightly spiced with a great oatmeal texture. They never lasted long in our house, but this recipe makes a good amount of cookies. You can easily freeze or give them away to friends! One year my mom was on a “no-sugar” kick, she even made these with some kind of sugar substitute – and no it didn’t work.

Pumpkin Chocolate Chip

Yields 30-ish cookies

Flour 4 cups

Oats 2 cups

Baking soda 2 tsp

Cinnamon 2 tsp

Salt 1 tsp

Butter 1 ½ cup (12 oz.)

Brown sugar 2 cups

Sugar 1 cup

Egg 1

Vanilla 1 tsp

Pumpkin puree 1 can (16 oz.)

Chocolate chips 1 ½ cups

Directions:

Preheat oven to 350 degrees F.

Combine flour, oats, baking soda, cinnamon, and salt. Set aside.

Combine sugar and brown sugar. Set aside.

Cream butter in a mixing bowl fitted with a paddle attachment. Add sugars, little by little, while beating until light and fluffy.

Add egg and vanilla, mix well.

Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate chips.

Use a 1.5 oz. scoop to drop onto cookie sheets fitted with parchment paper

Bake for 20-25 minutes, or until firm and lightly brown.

Cool and enjoy!