Perrrrfectly pumpkin cookies for this season. These cookies are great for a Halloween treat or even a Thanksgiving dessert — you can make these until it is time for Christmas cookies! 🙂
I snagged this recipe from the cooking classy blog – where you can find some amazing recipes!
Ingredients:
- 2 1/2cups of all-purpose flour
- 1 1/2 cups of quick oats
- 1 tsp of baking soda
- 3/4 tsp of salt
- 1 3/4 tsp of ground cinnamon
- 1/4 tsp of ground nutmeg
- 1/4 tsp of ground ginger
- 1 cup of unsalted butter, softened
- 1 1/3 cups of light-brown sugar
- 2/3 cup of granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups of canned pumpkin puree
- 1 3/4 cup of semi-sweet chocolate chops (i used half of a small bag of choc. chips that I had left over)
- Preheat oven to 350 degrees.
- In a mixing bowl, combine and mix flour, oats, baking soda, salt, cinnamon, nutmeg, and ginger. Set bowl aside for now.
- In an electric mixing bowl, mix together softened butter, brown sugar, granulated sugar.
- Add and mix in the mixer: one egg, then the vanilla extract and pumpkin puree.
- Add in the dry flour/oat mix from step #2
- Finally, add in chocolate chips!
- I used an ice cream scooper to scoop the cookie dough into balls on the pan, I also use Pam to grease the cookie sheet.
- I ended up baking the cookies until they looked golden brown and until they were hardening on the top. Around 15 minutes.
These cookies have a soft inside; they are fluffy, chocolatey, and super tasty (especially right out of the oven!)
These pumpkin-oat, chocolate chip cookies are my favorite cookie of all time, but be sure to also check out my apple peanut butter cookies — a yummy fall cookie (especially if you don’t care for the pumpkin taste).
I hope you enjoy these pumpkin-perfect cookies!
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