Pumpkin Chocolate Chip Cookies
Perfect in the fall when pumpkins start appearing in the markets. The cookies turn out cake-like and golden. The gentle mix of pumpkin and cinnamon works well with the chocolate chips.
Yield
60 servingsPrep
10 minCook
12 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
butter
no substitutes, softened |
|
| 2 | cups |
brown sugar
packed |
*
|
| 1 | cup | sugar |
|
| 15 | ounces |
canned pumpkin purée
solid pack |
|
| 1 | large | eggs |
|
| 1 | teaspoon | vanilla extract |
|
| 4 | cups | all-purpose flour |
|
| 2 | cups | oats, quick cooking |
|
| 2 | teaspoons | baking soda |
|
| 2 | teaspoons |
cinnamon
ground |
|
| 1 | teaspoon | salt |
|
| 2 | cups | chocolate chips (semi-sweet) |
*
|
Low Cholesterol, Trans-fat Free, Low Sodium
Directions
Preheat oven to 350℉ (180℃).
In a large mixing bowl, cream butter and sugars.
Beat in the pumpkin, egg and vanilla.
Combine the flour, oats, baking soda, cinnamon and salt in a separate bowl.
Gradually mix the dry with the wet mixture.
Fold in the chocolate chips.
On un-greased cookie sheets, drop by tablespoonfuls about two inches apart.
Bake for 10 to 12 minutes until lightly golden brown.
Remove to wire racks to cool.
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