Pumpkin Chocolate Chip Cookies
Submitted by Laura Bergman
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups quick oats
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 3/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp ground ginger
- 1 cup unsalted butter softened
- 1 1/3 cups packed brown sugar
- 2/3 cup granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 1/4 cups canned pumpkin puree
- 1 3/4 cups semi-sweet chocolate chips
- 1 cup chopped pecans or walnuts optional
Instructions
- Preheat oven to 350 degrees. Whisk together flour, oats, baking soda, salt, cinnamon, nutmeg, and ginger, set aside. In a mixer, using a paddle attachment, whip butter, brown sugar and granulated sugar until creamy, occasionally scraping down sides and bottom of bowl. Blend in egg, vanilla, and pumpkin puree. With mixer on low speed, slowly add in dry ingredients until combined. Mix in chocolate and pecans or walnuts. Let batter rest 5-10 mintues to give oats a chance to absorb liquids. Using a cookie scoop (or about 2 Tbsp. each), drop dough onto parchment lined baking sheet about 2 inches apart. Bake 12-14 minutes. Allow to cool slightly, then transfer to a wire rack to cool completely. Store in an airtight container.