We are in the thick of baking season – my Soft and Chewy Pumpkin Chocolate Chip Cookies should definitely be on the to-bake list!
I have not been kidnapped by ninjas – I thought I would get that out of the way first! Hi friends, how are we? Hopefully well rested and ready for the holiday season – who am I kidding, most of us are never actually completely ready for the craziness that is the end of the year.
Normally by now I would be up to my elbows in flour, sugar, cinnamon and pumpkin, but work has kept me pretty busy and I haven’t made anything new in quite awhile – today that changes. I introduce you to my new friend, Soft and Chewy Pumpkin Chocolate Chip Cookies. You take some quick cooking oats, a can of pumpkin (we all have some laying around) some chocolate chips and you get a pillowy pocket of cookie goodness. Now this recipe makes at least four dozen cookies, so you are able to share with all your coworkers, family, friends or that pesky baking rival if you have one.
So enjoy this time of year, be it filled with baking, cooking, traveling or just sitting on the couch with a plaid blanket, a good book and the heat turned up. A plate of these delicious chewy cookies, paired with a glass of milk (wine preferred here) and you have this cooler time of year in the bag!
Soft and Chewy Pumpkin Chocolate Chip Cookies - a pillowy pocket of cookie goodness. Recipe on…
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- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 sticks unsalted butter at room temp
- 1 large egg
- 1 tsp vanilla
- 2 cups AP flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 cup quick cooking oats
- 1 can canned pumpkin
- 1 1/2 cups chocolate chips (I used semi-sweet)
- Preheat oven to 350 and line four baking sheets with parchment paper or a Silpat.
- In a stand mixer cream sugars and butter for 7-10 mins on medium speed until light and fluffy.
- Turn mixer down to low and add egg and vanilla.
- In a medium size bowl whisk together flour, baking soda, cinnamon, and oats.
- Starting with the pumpkin, alternate adding pumpkin and flour mixture to the butter/sugar mixture on low speed.
- Fold in chocolate chips.
- Using a small cookie scoop, drop onto baking sheets.
- Baking for 10-12 mins until the sides are set (center will still be softer)
- Let cool for 10 mins and transfer to a cooling rack.
- Cookies can be kept at room temp for three days wrapped tightly in a food safe container.
- Freeze dough for two months. Let come to room temp and bake.
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