Pumpkin Oatmeal Chocolate Chip Cookies

September 23rd officially marks the first day of autumn.  I don't know about you, but I already feel a nip in the air, am noticing the leaves slightly changing colors, and feel our winter coat days are just around the corner!  Soon, we can say "It's Fall Y'all!"  :)

Nothing makes me think of fall more than pumpkins.  I ran across this recipe the other day and decided today was a perfect day to try it out....Pumpkin Oatmeal Chocolate Chip Cookies.  The smell of pumpkin, cinnamon and nutmeg baking in your kitchen will surely get you ready for one of our most beautiful seasons! 

Pumpkin Oatmeal Chocolate Chip Cookies

Prep Time: 20 minutes     Yields: About 4 dozen
Cook Time: 14 minutes

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. ground cinnamon
      1/4 tsp. ground nutmeg
      1/4 tsp. ground ginger
      1 cup unsalted butter, softened
      1 & 1/3 cups light brown sugar, packed
      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

 

Directions: Preheat oven to 350 degrees.  In a mixing bowl, whisk together the flour, oats, baking soda, salt, cinnamon, nutmeg, and ginger until it is all well mixed.  Set bowl aside.

 

 

In another mixing bowl, with a hand mixer, mix together the softened butter (my ingredient picture above only shows one stick of butter; however, you will use two sticks), brown sugar and granulated sugar until creamy.  Scrape down the sides of mixing bowl to ensure everything is blended. 

 

 

Next, you will add the egg, vanilla extract, and pumpkin puree.  Blend mixture again.  Now you should have a beautiful orange mixture and your kitchen is smelling like fall is in the air!

 

 

Then, with your mixture on low speed, slowly add the dry ingredients and mix until thoroughly combined.  

 

You are almost done making the cookie dough and, in my opinion, have saved the best step for last...time to mix in those wonderful chocolate chips!  I used the miniature ones.  I feel like I can use more of them since they are so small, right?

A beautiful picture, if I may say so myself....a scoopful of yumminess!

 

Let the cookie dough rest for 5-10 minutes.  Then, scoop out 1 tablespoon and drop onto cooking mat (i.e. Silpat) or parchment paper lined baking pan.  This step is optional, but I sprinkled just a few more chocolate chips on top of each cookie to enhance the appearance of the cookie or...let's be honest, 1 and 3/4 cups of chocolate chips isn't quite enough.  Ya know?  :)  Allow about 2 inches between cookies.  

 

Bake for 12-14 mintues.  Then, allow the cookies to cool before transferring to wire rack to cool even more.  These cookies are soft and chewy!  Not your typical hard, crunchy ones.  Just look at them...these call for a big glass of milk!

 

Bon appetit...let's eat!,

 
 





 

 



 

Recipe Source: Cooking Classy