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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pumpkin Chocolate Chip Cookies Recipe

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This recipe for Pumpkin Chocolate Chip Cookies is from The Elsbernd Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2½ c. all-purpose flour
1½ c. quick oats
1 tsp. baking soda
¾ tsp. salt
1¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground ginger
1 c. unsalted butter , softened
1⅓ c. packed light-brown sugar
⅔ c. granulated sugar
1 large egg
1 tsp. vanilla extract
1¼ c. canned pumpkin puree
1¾ c. semi-sweet chocolate chips
Directions:
Directions:
Preheat oven to 350º. In a mixing bowl, whisk together flour, oats, baking soda, salt, cinnamon, nutmeg, and ginger for 30 seconds, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar, and granulated sugar until creamy (occasionally stop and scrape down sides and bottom of bowl throughout entire mixing process).

Blend in egg then blend in vanilla extract and pumpkin puree. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Mix in chocolate chips and pecans (if you want some chocolate to show through, set some aside to press into tops before baking).

Let batter rest 5 to 10 minutes (this just gives the oats some time to absorb the liquids so batter isn't so sticky and cookies don't spread so much).

Scoop dough out 2 Tbsp. at a time (I used a 1½-inch cookie scoop, which I recommend using for evenly shaped cookies and fill it heaping) and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2 inches apart.

Bake in preheated oven 12 to 14 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

 

 

 

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