I wanted to make something fall-ish and pumpkin-y….are they words? I dont think so, but we’ll just go with it!
The batter came together easily and as soon as I whipped them up and doled them out on cookie sheets, I knew they would be good.
They are very cakey in texture. I think the pumpkin taste could be a bit stronger…..maybe a smidge more of the nutmeg maybe?
This batch of delicious goodies went with me to work for some team meetings…..And it was devoured in 2 days. ‘Nuff said.
Pumpkin-Oatmeal Chocolate Chip Cookies
- 1 cup canned pumpkin
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/2 cup butter, soft
- 1 egg, beaten
- 1 3/4 cup rolled oats
- 1 cup whole wheat flour
- 1/2 cup white flour
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 3/4 tsp cinnamon
- 1 tsp salt
- 1 1/4 cup milk chocolate chips
Directions:
Preheat oven to 375 degrees
In a mixing bowl, stir together flour, sugars, baking soda, nutmeg, cinnamon, and salt.
In a separate large bowl or stand-mixer, cream butter. Then slowly add larger dry flour/sugar mixture in batches.
Add the egg and pumpkin. Then the rolled oats and chocolate chips.
Drop heaping spoonfuls onto baking sheet lined with parchment paper.
Bake 10-12 minutes.
A Sliver Of Each 
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