Pumpkin Oatmeal Chocolate Chip Cookies

I had some left over pumpkin puree from the over abundance of pumpkin baking I did this past weekend. Oatmeal chocolate chip cookies are one of my favorite cookies to begin with....and the only possible way to make them better was to add pumpkin! I adapted the recipe I found on this blog.

Here is what you need:

(makes 3 dozen large cookies)

 

- 1 cup sugar

 - 1 cup brown sugar

- 2  cups all purpose flour**

- 1 cup chocolate chips

- 1/2 cup white chocolate chip (I didn't have any white chocolate chips so I just used all semi-sweet)

- 2 cups rolled oats (oatmeal)

- 1/2 tsp of ground cinnamon

- 2 tsp of pumpkin pie spice

- 1 TB vanilla extract

- 1/2 tsp salt

- 1 cup unsalted butter

- 1 tsp baking soda

- 1 cup pumpkin puree
- 1 egg

 

**I don't know if it's the altitude, the weather or what but I strongly suggest adding another 1/2 to 1 whole cup of flour to the dough. My first batch turned out really flat (they were still soft and yummy) but once I added more flour they turned out perfectly! 

 

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside. In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.

2. Next beat butter, sugar and brown sugar until well creamed together.

3. Now add in pumpkin, egg and vanilla. Beat until combine well.

4. Gradually add the dry ingredients to wet ingredients and mix until incorporated.

5. Next, stir in your oats. Mix well.

 

6. Stir in both the white and dark chocolate chips.

7. Drop cookie dough by the rounded tablespoon on to the prepared baking. sheet.

8. Bake cookies for 14-15 minutes or until cookies are lightly browned. DO NOT OVER COOK. They will seem a little soft, but will firm up as they cool. You want to keep the nice, soft texture!

Enjoy these delicious, soft, hint-of-fall cookies!