Fall is in the air and that means everything is turning up pumpkin and these delicious cookies are another way to enjoy pumpkin. I did toss in some ground flax seeds for an added bonus; I am on a ground flax seed kick right now therefore I add it to everything. These are my kidlets favourite cookie so far. The cookies made with mashed avocado were less so.
Pumpkin Oatmeal Chocolate Chip Cookies
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1 1/2 cups butter, soften
2 cups packed brown sugar
1 cup white sugar
1 (15 ounce) can of pumpkin purée
1 egg
1 teaspoon vanilla
4 cups all purpose flour
2 cups quick-cooking oats
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups mini chocolate chips
Preheat oven to 375ºF (190ºC)
Beat butter and both sugars together in a large bowl until creamy. Add the pumpkin purée, egg and vanilla extract; beat until smooth.
Mix flour, oats, cinnamon, baking soda, baking powder and salt in a separate bowl; stir into the creamed butter mixture until combined. Fold the chocolate chips into batter. Drop 1 to 2 tablespoons of dough for each cookie onto a baking sheet.
Bake in the pre-heated oven until the edges of each cookie are lightly browned, approximately 10 to 12 minutes.
Notes: I added 2 to 3 tablespoons of grounded flax seeds with the dry ingredients. When trying a recipe for the first time I usually follow it to a T, however I felt with this recipe the butter and sugar could be reduce. The next time I make this recipe I will do so. You could also add chopped walnuts, if you like. I did not have mini chocolate chips so I used a good quality standard size chocolate chips. The pumpkin purée I use was organic. I did not have quick-cooking oats so I used what I had on hand and that was large flaked oats.
Hope everyone had a good weekend! It's back to school for most... including my two.
- JD
- JD