But into chocolate chip cookies? I had never heard that one before (although I loved my Pumpkin Chocolate Chip Muffins on Thanksgiving morning.) I was very glad this recipe turned up when I did an Internet search to see what pumpkin goodies were “trending” this season.
Pumpkin Chocolate Chip Cookies were so delightfully moist, soft, and chewy. Hubby thought they were unique and a great idea. Since they contained a healthy element of fiber (the recipe also called for 1 cup oats), did that give him a good excuse to sample a few extras from the cookie plate?
He thought so.
Pumpkin Chocolate Chip Cookies
1 cup butter, softened
3/4 cup sugar (or sugar substitute)
3/4 cup packed brown sugar
1 egg (or 1/4 cup egg substitute)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup fresh pumpkin puree (or canned pumpkin)
1 1/2 cups semisweet chocolate chips
In a bowl cream butter and sugars until they are light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda, and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips. Drop by tablespoonfuls onto greased baking sheets. Bake at 350 degrees for 12 to 13 minutes or until cookies are lightly browned. Remove to wire racks to cool. Makes 4 dozen. (Source: www.tasteofhome.com)