So I promised to try to post the recipe for Chocolate Chip Pumpkin cookies…and I finally remembered to do it! Even those who claim to dislike pumpkin are wowed by these- they’re incredibly delicious. I hope you enjoy these as much as I do. They’ll probably be the first thing I bake when I return home. Note: I don’t have the exact recipe that I use out here with me, but after much research, these one seemed to be the closest to mine. I would recommend adding a little pumpkin pie spice if you have some in the pantry. I have also experiment with using canned pumpkin pie filling as opposed to plain canned pumpkin with great success.
- 4 cups white flour
- 2 cups old-fashioned oatmeal, uncooked
- 2 teaspoons baking soda
- 2 teaspoons cinnamon, ground
- 1 teaspoon salt
- 1 1/2 cups butter, softened
- 2 cups brown sugar, firmly packed
- 1 cup sugar
- 3 eggs
- 3 teaspoons vanilla
- 14 1/2 ounces solid-pack pumpkin
- 18 ounces semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- Combine flour, oats, soda, cinnamon, and salt. Set aside.
- Cream butter, gradually add sugars until light and fluffy.
- Add eggs and vanilla; mix well.
- Alternate additions of dry ingredients and pumpkin to butter mixture; mixing well after each addition.
- Mix in chocolate chips (I usually mix by hand at this point because my mixer is so full).
- Bake 12 minutes or until cookies are firm and lightly brown.