These Oatmeal Pumpkin Chocolate Chip Cookies are kind of amazing. At least to my taste buds. I love all the things going on in these cookies. I love all things fall, and pumpkin flavored things are definitely at the top of that list. We recently moved back to the Southwest and I am seriously missing my fall foliage this year. To make up for it, I will just have to make lots of fall food. Soup and warm drinks and all the baked goods. I actually have quite a few pumpkin recipes from past years, and you should definitely take a look here.
I made these cookies last year, so I think I need to make them again. And soon. Also, I think I need to come up with lots more delicious ways to enjoy this wonderful time of year. I have friends who get upset when summer is over. This is strange to me. Don’t get me wrong, I love the sun and the beach and…ok, maybe that’s all. I am much happier when the weather starts for cool down. It is seriously my favorite.
As a matter of fact, I am in the process of getting a “Fall Food” category set up so that it’s easier to access all of the fall goodness I’ve put together over the years. You’re welcome.
- 3/4 cup butter, softened
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 1/2 cups quick oats
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
- Preheat oven to 350 degrees F.
- In large bowl, cream together butter and sugars until light and fluffy. Then add pumpkin and vanilla and combine well.
- In separate bowl, combine dry ingredients and then add to wet ingredients. Mix just until combined, with some streaks of flour remaining. Then add chocolate chips and stir to combine.
- Scoop or roll 2 tablespoon size balls onto greased or lined cookie sheet. Flatten cookies out and bake for 11-14 minutes.
- Allow to cool on cookie sheets for a few minutes before transferring to a cooling rack.
Here’s another recipe you might like from 2015: