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)

Ingredients: 

• 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

Directions: 

1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla.
2. Combine the flours, oats, baking soda, cinnamon and salt in a medium bowl; stir into creamed mixture alternately with pumpkin.
3. Gently fold in chocolate chips.
4. Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 12-13 minutes or until lightly browned.
5. Remove to wire racks to cool. Yield: 4 dozen.

What do you think about pumpkin — worth the hype, or overrated?