Pumpkin can be such a divisive food. Every year when Fall rolls around, there are people who cheer its arrival as a sign that everything pumpkin flavored is on its way. Pumpkin cookies, cakes, drinks, candy and whatever else you can imagine floods our stores and our kitchens for months.
This is not always a good thing for some people. Some people, my husband included, think pumpkin is not all that great, and the hype around pumpkin makes it even less appealing. My husband is in the minority at work in this opinion, and more than once he has come home and complained about the obsession people have with pumpkin flavored food.
Know what all that talk about pumpkin makes me want to do?
You guessed it. It makes me want pumpkin flavored treats even more. Just as my husband was finishing up sharing his thoughts on the subject, I had narrowed down my list of 5 potential pumpkin recipes to make to just one, and before he could even groan in response, the kitchen was full of sweet smelling pumpkin oat cookies. Poor guy.
I know there are a many different pumpkin recipes to choose from, and deciding which ones to make each Fall ends up being a task for me. If you are having trouble choosing which pumpkin treat you would like to make this year, let me make it easier on you by telling you that these cookies are the ones you want to make. Soft, moist, just the right touches of spices, a little chew from the oats and the rich, delicious flavor of chocolate chips, these cookies are incredible. There is something about chocolate and pumpkin flavor that I love together. This recipe makes a giant batch and I feel like I could have finished off the entire batch if I were given too much time alone with it. It has quickly become one of my favorite fall cookies, and soon will be yours, too.
Pumpkin Oat Chocolate ChippersPublished 10/08/2015
- 2 1/2 cups flour
- 1 1/2 cup quick cooking (not instant) oats
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup unsalted butter, softened
- 1 1/3 cups pack light brown sugar
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cup canned pumpkin puree
- Heat oven to 350 degrees. In a large mixing bowl or the bowl of a standing mixer, beat butter, brown sugar and granulated sugar until creamy, scraping down the sides as needed. With the mixer running, stir in the egg, vanilla extract and pumpkin puree.
- Add in the flour, oats, baking soda, salt, cinnamon, nutmeg, and ginger. Mix until well combined. Stir in the chocolate chips. Let batter rest 5-10 minutes for the oats to hydrate slightly to prevent runny cookies.
- Scoop dough into 1 1/2-2 tablespoon sized balls and drop onto cookie sheets, leaving 2 inches between dough balls. Bake 12-14 minutes, or until cookies are puffed and starting to brown. Cool on the baking sheets several minutes before transferring to a wire rack to cool completely.
Prep Time: 00 hrs. 10 mins.
Total time: 55 mins.
Recipe Source: Maceys.com