Every year when fall comes around I rediscover my love for baking. Sometimes I get so into baking that I do it just for fun and give everything away. My co-workers and family love and hate when that happens, but thats not the case with these cookies.
I know I’m not alone in my love for pumpkin spice everything when October hits, but I remember loving these cookies when I was little whenever mom would make them. I remember times that she would make cookies in the evening, a little too late for us to have more than one, and the next day we’d ask her where the cookies where, somehow between the time we went to bed and when we woke up in the morning all the cookies were gone. Sometimes I guess you just need a whole batch to yourself!
These cookies are so moist, slightly spicy, the perfect combination of chewy and cakey, and the recipe makes a lot so I usually freeze some dough for later, or just freeze them already baked so I have something to pull out when we have people over. I wouldn’t recommend freezing them already baked unless you have a good amount of self control because they taste just as good frozen! Most of the time I have a decent amount of self control around sweets, but these are just one of those things I can’t get enough of (I might have had 3 or 4 before I even finished baking them). What are some of your favorite fall treats and memories? Let me know in the comments and thanks for reading!
MOMS PUMPKIN CHOCOLATE CHIP COOKIES
Prep Time: 15 Minutes | Cook Time: 10-15 Minutes | Makes: About 3 dozen
- 2 cups flour
- 1 cup quick or old fashioned oats (uncooked)
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup butter at room temperature
- 1 cup firmly packed brown sugar
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 cup pumpkin puree
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350.
- Combine first five dry ingredients in medium sized bowl.
- In a large bowl, cream butter with a hand mixer and gradually add sugars. Beat until the mixture gets light and fluffy.
- Add the egg and vanilla and mix well.
- Alternate additions of dry ingredients and pumpkin puree into the butter and sugar mixture, mixing well with a wooden spoon after each addition. Stir in chocolate chips.
- Drop about two tablespoons of dough onto non stick cookie sheet or cookie sheet lined with parchment liner.
- Bake for 10-15 minutes or until cookies are firm and lightly brown.
- Let cool completely on a cookie rack (if you can wait that long).