Pumpkin Chocolate Chip Cookies

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Pumpkin Chocolate Chip Cookies

Most pumpkin chocolate chip cookies are soft and cakey. These chocolate chip pumpkin cookies are chewier, thanks to rolled oats in the batter. I like dark chocolate chips, but you can certainly use semisweet chips or even cinnamon chips for these cookies.

Ingredients:

1-1/4 cups all-purpose flour
1 cup whole wheat pastry flour
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/2 tsp. kosher salt
1 cup butter, softened to room temperature
1-1/2 cups granulated sugar
2 large eggs
1/3 cup pumpkin puree
1 cup quick cooking oats
1/2 cup walnuts
2 cups dark chocolate chips

Preparation:

Preheat oven to 350 degrees F.

Sift together flours, baking soda, pumpkin pie spice and salt.

With an electric mixer, beat butter and sugar until fluffy.

Beat in eggs.

Stir in pumpkin puree.

Add flour mixture, mixing until incorporated.

Stir in oats, walnuts and chocolate chips

Refrigerate dough for 1 hour. This is important, because it keeps the cookies from getting too soft and cakey.

Drop by rounded tablespoonsful onto ungreased cookie sheets.

Bake 10-14 minutes (check after 10 minute) until golden on the bottom and set. Cool on a wire rack before serving.

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User Reviews

4 out of 5

Delicious, Well Balanced, Flavorful Cookie, Member FunkeSue

The only thing I think that would've made it better is if I could find the wheat flour. I have to admit I didn't search high and low for it because I had a surplus of regular flour. I also used a little bit of brown sugar which didn't combine as nicely as I hoped. Even with these substitutes this is an inventive and easy recipe.

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Stephanie Gallagher
Cooking for Kids Guide

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