Saturday, December 7, 2013

Pumpkin Chocolate Chip Cookies

I know Thanksgiving is over and we are very much into the Christmas season. However, in case you have some leftover pumpkin puree in the fridge or you succumbed to the after-Thanksgiving markdowns of all the ingredients you needed before Thanksgiving, here's a delicious cookie recipe that will not disappoint.



My mom gave me the recipe and she probably got it from someone else, so it's certainly not an original with us. But I thought I'd share it since I've never seen a cookie recipe get such rave reviews. Even people who don't normally get that terribly excited for cookies or desserts (and, yes, as strange as that sounds, there are actually a few people like that in the world. I happen to be married to one of them. I have no idea how that happened....;-) actually love these. They were one of my most popular recipes when I lived in Mexico too.

As with most of my well-loved recipes, this is what it actually looks like. Barely readable, scribbled down on the only scrap of paper I could find while getting the recipe from Mom over the phone. And now covered with splotches of flour, sugar, butter, cinnamon and pumpkin. :)


Don't worry, I'll give you a clearer version of the recipe.

As with most cookie recipes, combine dry ingredients in one bowl, butter and sugars in another:



Cream the butter and sugar, then add the egg and vanilla.


Stir flour mixture into the creamed mixture, a little bit at a time, alternating it with the pumpkin puree. This is to help incorporate the ingredients well but also to avoid dusting your entire kitchen and yourself in a cloud of flour and cinnamon.


Make sure you use pumpkin puree and not pumpkin pie mix.



Yum! Only one more thing to add to this deliciousness....


Gently stir in chocolate chips, then scoop the dough onto a GREASED cookie sheet.



Bake for 12-15 minutes in a 350 degree oven.

Allow to cool, and enjoy.



I have to say, though they are delicious right out of the oven, they are actually even better tasting a day or two later. Like other kinds of baked goods with fruit puree, they get richer and moister the longer they sit.


If you can keep sneaky fingers off the plate that long. And yes, those are my fingers. ;-)

Pumpkin Chocolate Chip Cookies

2 cups all-purpose flour
1 cup quick oatmeal
1 tsp baking soda
1 tsp cinnamon
1 cup butter
3/4 cup brown sugar
3/4 c. sugar
1 egg
1 tsp vanilla
1 cup pumpkin puree
1 1/2 cups chocolate chips

Preheat oven to 350 degrees.  

Combine flour, oatmeal, baking soda and cinnamon in a bowl. Set aside

Cream butter and sugars until fluffy. Beat in egg and vanilla until combined.

Add flour mixture to creamed butter mixture a little bit at a time, alternating with pumpkin puree. Mix well between each addition.

Fold in chocolate chops.

Drop by rounded teaspoons onto a GREASED cookie sheet. Bake for 12-15 minutes. Makes 2-3 dozen cookies.

1 comment:

  1. Yum! I love that they have oatmeal in them, and you just can't go wrong with chocolate chips :-)

    ReplyDelete