Pumpkin cookies

One of the many reasons that I love the fall is that it’s time to indulge in pumpkin and apples and winter squash and all things autumn. What’s funny is that I tend to use canned pumpkin puree, which I could get any time of year.

I came across this recipe at Everybody Likes Sandwiches, a fun food blog that I am so glad I found! Kickpleat, the author of this nifty blog, shared this recipe a few weeks back, and I’m so glad she did.

These cookies are perfectly pumpkiny, a bit cakey, soft and chewy. I’ve been making these occasionally at the bed and breakfast, and sometimes I add a cup of chopped walnuts or pecans to the mix.

On to Kickpleat’s outstanding recipe!

Pumpkin Chocolate Chip Oatmeal Cookies

  • 2 cups flour
  • 1 cup quick or old-fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter
  • 1 cup firmly packed brown sugar
  • 1 cup sugar
  • 1 egg
  • 1 t vanilla
  • 1 cup cooked and pureed pumpkin (canned works fine)
  • 1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350ËšF. Combine dry ingredients (flour through salt). Set aside.

Cream butter. Gradually add both sugars and cream until light and fluffy. Add egg and vanilla and mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate chips.

Drop by tablespoonfuls onto baking sheet, leaving room for cookies to spread. Bake at 350 degrees for 10-12 minutes or until tops of cookies are dry and spring back when touched lightly. Remove from baking sheet and cool on racks.

Makes about 4 1/2 dozen cookies.

Source: Everybody Likes Sandwiches.

5 thoughts on “Pumpkin cookies

  1. Catherine

    These sound delish! I tend to get baking urges every Friday (just in time to nibble a bit over the weekend and then ship off the extras when my boyfriend heads to work come Monday — a girl has her thighs to think of, after all). This will be perfect for the upcoming Halloween weekend!

    Reply

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