Who couldn’t use a few more cookies in their life? Especially chocolate chip cookies. Or, even better, pumpkin chocolate chip cookies. These cookies make the perfect seasonal treat and are a favorite around our house. Anyone who likes freshly baked, homemade chocolate chip cookies (which is around 99.5% of the population) will love these.
The pumpkin gives the cookies a boost of nutrition and flavor, but the taste isn’t overwhelmingly pumpkin at all. The pumpkin also gives these cookies a wonderful moist chewiness, which is exactly how I like my cookies – soft and just a little bit gooey in the center. These cookies also have oats and flax seed added for even more under the radar nutrition. Although you’d never know it from the way my kids scarf these down. I have to warn you though, it’s very hard to talk yourself out of eating just one more cookie when you can argue the virtues of all those healthy ingredients!
This recipe makes 48 good-sized cookies, so if you’re like me and can’t be trusted with that many cookies in the house, these make great little gifts for teachers or neighbors. They would also make a fun treat to bring to a Thanksgiving potluck.
Chocolate Chip Cookies with Pumpkin
makes 48 Cookies
2 cups all purpose flour (or your favorite gluten free baking mix)
1 1 /2 cups old fashioned oats (use gluten free if necessary)
1/4 cup ground flax seed meal
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a medium sized mixing bowl combine flour, oats, flax seed, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
Using a mixer, beat together the butter, brown sugar, and granulated sugar until fluffy. Add pumpkin, egg, and vanilla extract; mix well. Turn off the mixer and add 1/2 of the flour mixture to the pumpkin mixture. Turn mixer on low and combine. Repeat with remaining flour mixture. Turn off mixer and gently fold in the chocolate chips using a rubber spatula or wooden spoon.
Drop by rounded tablespoons onto prepared baking sheet. Bake for 12-14 minutes or until edges are lightly browned. Let cool on baking sheet for about 1 minute, then transfer to wire racks to cool completely. Store in an airtight container for 3 -4 days.
adapted from: My Baking Addiction
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