Pumpkin Chocolate Chip Cookies

I will try to come up with some real food for Thanksgiving but I make no promises if all I post is desserts. 

I like these cookies because they don't taste like just pumpkin and I like the added texture from the oats.
These are pretty straightforward so no step by step photos.

My only advice is to use a cookie scoop and to make sure they are uniform and have cleaner edges since the way they look on the cookie sheet is very similar to the way they will look after baking. 

Pumpkin Chocolate Chip Cookies 
adapted from Taste of Home

Makes 4 dozen medium cookies

1 cup butter, softened 
3/4 cup sugar 
3/4 cup packed brown sugar 
1 egg 
1 teaspoon vanilla extract 
2 cups all-purpose flour 
1 cup quick-cooking oats 
1 teaspoon baking soda 
1 teaspoon ground cinnamon 
1/2 teaspoon salt 
1 cup canned pumpkin 
1-1/2 cups semisweet chocolate chips


Preheat oven to 350. Grease cookie sheet or use parchment paper.

Cream butter and sugars together until light and fluffy. Beat in egg and vanilla. 

In a separate bowl combine oats, flour, salt, baking soda and cinnamon. Then gradually add dry mixture into creamed mixture alternating with pumpkin. 

Fold in chocolate chips. 

Bake larger cookies for 13-15 minutes and smaller cookies for 12-14 or until lightly browned and able to stay together.


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