I signed up to bring baked goods and bananas to stock the “Cuda Cafe” this weekend. My son is in his first year on the swim team at our YMCA, The Barracudas, and this weekend was his first ever swim meet. I wanted to make cookies I thought kids would love, but that had a little extra nutrition than the average chocolate chip cookies.
The recipe I found at My Baking Addiction was exactly what I was looking for, with the addition of pumpkin and whole oats. These cookies are a little more cake-like than the average, but my kids loved them, as did my husband. They reminded me of this Chocolate Chip Pumpkin Bread from Cooking Light that I’ve made for years, but in cookie form.
It’s still hard for me to take photos of cookies and make them look really tempting. This was my attempt, so you could see the inside and the big chips of chocolate in there. My chocolate chip of choice is always the Bittersweet Chocolate from Ghirardelli. If dark chocolate isn’t your thing, they also make milk and semi-sweet chocolate chips.
These really are a great cookie for fall. Make them!
Pumpkin Oatmeal Chocolate Chip Cookies
- 2 c. all-purpose flour
- 1 1/2 c. old-fashioned oats
- 1 t. baking soda
- 1 1/2 t. ground cinnamon
- 1 t. pumpkin pie spice
- 1/2 t. coarse salt
- 1 c. 2 sticks unsalted butter, softened
- 1 c. packed light brown sugar
- 1 c. granulated sugar
- 1 c. pumpkin puree
- 1 large egg
- 1 t. vanilla
- 2 c. bittersweet chocolate chips
- Preheat oven to 350 degrees. Line your baking sheets with parchment paper or silicone baking mats.
- Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in a large bowl.
- Beat butter, and sugars in the bowl of a stand mixer until light and fluffy.
- Add the pumpkin, egg and vanilla to the butter and sugar, mix well. Add the flour mixture and combine until all ingredients are well incorporated.
- Remove bowl from mixer and fold the chocolate chips into the cookie batter with a wooden spoon or spatula.
- Drop dough by rounded tablespoons onto prepared baking sheets. Bake for 12 - 14 minutes. Cool on baking sheets for a few minutes before removing to wire racks to finish cooling.