I had a ton of pumpkin puree in the cabinet and realized I really needed to use it up. It was either that or accept I was becoming a puree-hoarder.
Not acceptable.
But something that was acceptable is the tasty batch of pumpkin dark chocolate chip cookies I whipped up one cold(ish) fall afternoon.
Pumpkin and Oat Dark Chocolate Chip Cookies
- 2.5 c flour
- 1.24 c old-fashioned oats
- 1 t baking soda
- 1 t cinnamon
- 1/2 t salt
- 10 T butter, softened
- 1 c brown sugar
- 2/3 c granulated sugar
- 1 large egg
- 1 c pumpkin puree
- 1 t vanilla extract
- 1 c dark chocolate chips
Line two large baking sheets with parchment or Silpat. Preheat oven to 350F. In a medium bowl, whisk together flour, oats, baking soda, cinnamon and salt. Set aside. In a large bowl, beat butter until creamy. Add sugars, beat until fluffy. Beat in egg, then pumpkin and vanilla. Add flour mixture and mix until soft dough forms. Beat in chocolate chips. Refrigerate dough 1 hour.
Scoop rounded tablespoons (mine were closer to 1/4 c size) of chilled dough and place on prepared baking sheets. Bake until cookies are puffy and firm to the touch, around 12 to 15 minutes. Cool on sheets for 2 minutes, then transfer with spatula to wire rack to cool completely. Cookies will keep in a tightly covered container for about 5 days. (But they won’t last that long…I promise.)
