Pumpkin Cookies
I always make these Pumpkin Cookies to kick off the holiday season in October! I have been baking these cookies since high school with a girlfriend of mine and each October we check in with one another to make sure the oven has been baking these gems.Plan Ahead Note: the butter needs to be softened and the egg should be at room temperature.
Ingredients
- 4 cups all-purpose flour
- 2 cups regular old fashioned rolled oats
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 ½ cups butter softened
- 2 cups light brown sugar packed
- 1 cup granulated sugar
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- 1 16 oz. can pumpkin
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°.
- Combine flour, oats, baking soda, cinnamon, and salt.
- Cream butter and gradually add the sugars, beating until light and fluffy.
- Add egg and vanilla, mixing well.
- Alternate additions of the dry ingredients and the pumpkin, mixing well after each addition.
- Stir in chocolate chips. Drop by teaspoonfuls onto a silicone mat or parchment paper on a cookie sheet.
- Bake at 350° for 10-15 minutes or until firm and lightly browned.
- Let cool for 5 minutes.
- Remove from cookie sheet and cool on a wire rack.