Fall is all about the pumpkin, people. These Pumpkin Chocolate-Chip cookies were a staple of my childhood. They are just like a delicious chocolate chip cookie, but with a hint of pumpkin. They are soft and sweet and divine. My mom used to bake a huge pumpkin-shaped cookie that we could decorate! We would cut it up just like a pizza. My brother and I loved it. You can use this recipe to make traditional drop cookies, as well. Yum!
These are great for Halloween, but last year we made the drop cookies for Thanksgiving and everyone loved them. A great addition to any fall gathering!
Ingredients:4 cups unsifted all-purpose flour 2 cups quick or old fashioned oats, uncooked 2 tsp. baking soda 2 tsp. ground cinnamon 1 tsp. salt 1½ cups butter, softened 2 cups firmly packed brown sugar 1 cup granulated sugar 1 egg 1 tsp. vanilla extract 1 can (16 oz.) solid pack pumpkin (Libby’s) 1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Combine flour, oats, soda, cinnamon, and salt; set aside.
Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla. Mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in the morsels.
This will make a lot of drop cookies or one giant cookie!
If you are making the giant cookie:
Spread onto a lightly greased round pan or cookie sheet (in a round shape) as evenly as you can. Bake for 20-30 minutes at 350 degrees. Center should spring back when touched or a toothpick should come out clean in the center. This may take a little longer depending on how thick it is.
If you are making drop cookies:
Bake for 8-12 minutes, depending on how large they are.