I admit, I’ve gone a little overboard on the pumpkin flavored desserts lately. I made these Pumpkin Chocolate Chip Cookies, after making the Pumpkin Cake Trifles and then also a Pumpkin Apple Streusel Cake and after drinking more than a few Pumpkin Spiced Lattes. I guess I was a little too enthusiastic about fall. I’ve almost reached my limit of pumpkin-ness and I haven’t even made a batch of my mom’s delicious pumpkin bread yet this year.
When October hits every year, I get childishly gitty about the fall. Rich candle scents, hot cocoa, my favorite latte flavors, and all of my favorite colors being strewn across the mountainside. I get out my cosy jackets and Josh starts chopping wood for our wood burning stove. We’ve been taking Henry on walks most days to get the most out of the fall colors around the park. What are you doing to enjoy the fall?
In hopes that you’re not already over the fall flavors of pumpkin, I wanted to share with you this recipe for perfectly chewy Pumpkin Oatmeal Chocolate Chip Cookies. I like to use big chunky chocolate chips and old fashioned oats for a more rustic looking cookie but if you’re wanting something a bit more uniform you can use smaller quick oats and regular sized chocolate chips.
Pumpkin Oatmeal Chocolate Chip Cookie Recipe
A perfect cookie for fall with pumpkin and chocolate chips.
2cupsall purpose flour
2 1/3cupsold fashioned oats
1/2tsppumpkin pie spice,or 1/4 tsp cloves and 1/4 tsp nutmeg
1cupunsalted butter2 sticks, softened
3/4cupdark brown sugar
2tablespoonshoney or maple syrup
1 1/2teaspoonvanilla extract
Preheat oven to 350 degrees. Grease baking sheets or line with silpat or parchment paper. Combine flour, oats, baking soda, baking powder, cinnamon, pumpkin pie spice and salt in a bowl.
Cream butter, honey and sugars in large mixer bowl until light and fluffy (about 3 minutes). Add pumpkin, egg and vanilla, then mix well. Add dry ingredients and mix until just combined. Do not over mix. Stir in chocolate chips. Chill dough for 30 minutes.
Form dough into golf ball sized scoops then bake for 14-16 minutes, depending on the size of cookie. Let cool on a wire rack.