I’m not ashamed to admit I’m a sucker for anything pumpkin, regardless of the season. The same goes for chocolate, so it was love at first bite with these pumpkin chocolate chip cookies.
With just a few small tweaks, I made them a bit healthier (less sugar, some wheat flour) and even tastier — there’s nothing like a little salt in sweets.
They’re not your typical crispy-chewy cookie; the consistency is much softer and more moist. But they’re delicious and (somewhat) nutritious, thanks to the oats and pumpkin.
Pumpkin Chocolate Chip Cookies
(adapted from Taste of Home)
- 1 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 1 cup oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teastpoon salt
- 1 15-oz can of pumpkin
- 1-1/2 cups semisweet chocolate chips
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla.
- Combine the flours, oats, baking soda, cinnamon and salt in a medium bowl; stir into creamed mixture alternately with pumpkin.
- Gently fold in chocolate chips.
- Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 12-13 minutes or until lightly browned.
- Remove to wire racks to cool. Yield: 4 dozen.