These Pumpkin Chocolate Chip Cookies will change your entire life! I’m not kidding. They will be an instant favorite!
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I had actually NEVER eaten anything made with pumpkin in my whole life, not even Pumpkin Pie. Okay, yes, I’ve jumped on the pumpkin spice flavored coffee and tea beverages bandwagon, but that’s as far as I’ve even been willing to go. For whatever reason, I decided long ago that I didn’t like pumpkin, but these Pumpkin Chocolate Chip Cookies have forced me to reconsider that!
About 2 weeks ago my son’s school was asking for food donations. I always use this time of year to clear my cabinets out of all the things that I buy thinking I’ll use them and then don’t. There was a can of pumpkin in the cabinet because awhile back I thought maybe, just maybe I would try to make something with it. I asked my fiancé if he liked pumpkin treats and he pretty much said no and didn’t care if I gave it away.
Last week, Ibotta (a couponing app I use every week) had a $0.50 rebate on a can of pumpkin, and of course at this time of year pumpkin is cheap so I just had to buy another can of puree. This time it got used!
I decided to was finally time to see what all this pumpkin-hype is all about! I decided to add pumpkin to a chocolate chip and oat cookie recipe. These cookies came out so good that I may never make plain old chocolate chip cookies again. They stay soft and chewy and just perfect even a few days later. Now I’m thinking that someday I may even get brave enough to try Pumpkin Pie!
Pumpkin Chocolate Chip Cookies
Prep!
Preheat oven to 350°F. In a medium bowl mix together thoroughly the flour, oats, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
Create!
In a large bowl, using an electric mixer with a paddle attachment, mix together the butter, brown sugar and sugar until creamy. Mix in the egg, vanilla extract and pumpkin puree. On low speed, gradually mix in the dry ingredients until combined.
Stir in the chocolate chips and pecans. Let the batter rest approximately 5 minutes.
Scoop 2 Tablespoons of dough out and drop on a Silpat mat (or parchment paper) leaving 2 inches between cookies. You can press some extra chips on top before baking.
** These nonstick Silpat mats are the best things ever! I’ve had mine for years and I use it for everything from baking cookies to roasting vegetables! Amazon even has their own lesser expensive version now!
Bake in preheated oven for 12-14 minutes.
Cool slightly, then transfer to wire racks to finish cooling. Store in an airtight container.
If you like pumpkin and chocolate chip cookies, you are sure to love these Pumpkin Chocolate Chip Cookies! And if you think you won’t like them, I’d bet against you, simply because I was in your shoes and now I’ll never be the same. I’d make them for you if I could, but sharing this recipe is the best I can do!
Enjoy!
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Soft and Chewy Pumpkin Chocolate Chip Cookies
Ingredients
- 2 1/2 cups all purpose flour
- 1 1/2 cups rolled oats
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 3/4 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup unsalted butter softened
- 1 cup light brown sugar packed
- 2/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups pumpkin puree
- 1 3/4 cups semi-sweet chocolate chips
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350 degrees F. In a medium bowl mix together thoroughly the flour, oats, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
- In a large bowl, using an electric mixer with a paddle attachment, mix together the butter, brown sugar and sugar until creamy. Mix in the egg, vanilla extract and pumpkin puree. On low speed, gradually mix in the dry ingredients until combined. Stir in the chocolate chips and pecans. Let the batter rest approximately 5 minutes.
- Scoop 2 Tablespoons of dough out and drop on a Silpat mat (or parchment paper) leaving 2 inches between cookies. You can press some extra chips on top before baking. Bake in preheated oven for 12-14 minutes. Cool slightly, then transfer to wire racks to finish cooling. Store in an airtight container.
