Pumpkin Chocolate Chip Cookies Recipe

By SewingDragonfly

From tasteofhome.com

One reviewer noted...

delowenstein
Reviewed Nov. 11, 2014

"I prepared this recipe for the first time. I did make some adjustments: I used 3/4 cup canned pumpkin and for spices, I used 1 tsp. cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. each ground cloves and ground nutmeg. I used 1 tsp. salt. I'd added dry ingredients, then I added the pumpkin and blended 5 minutes on medium speed. I also just used 1 cup semi-sweet chocolate chips, and a mixture of Reese's Pieces, Peanut Butter M & M's and Springtime baking chips to make 1/2 cup. I dropped by teaspoonfuls onto greased baking sheets and baked 10 minutes. This way, I found the cookies still browned, but didn't get overly dark. If using a baking sheet with a non-stick surface, I baked just 9 minutes on the greased baking sheet. Rather than use 1 cup butter, I'd used 1 cup butter-flavored shortening. I sampled 1 cookie and it was very good! I got 6 dozen 2 = a total of 74 cookies! Thank you for this recipe!

Ingredients

• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup quick-cooking oats
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup canned pumpkin
• 1-1/2 cups semisweet chocolate chips

Details

Servings 4

Preparation

Step 1

In a bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips.

Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 12-13 minutes or until lightly browned. Remove to wire racks to cool.