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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.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 5 dozen cookies
Course: Halloween
Ingredients Method

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

Method
 

  1. Preheat oven to 350°.
  2. Combine flour, oats, baking soda, cinnamon, and salt.          
  3. Cream butter and gradually add the sugars, beating until light and fluffy.
  4. Add egg and vanilla, mixing well.
  5. Alternate additions of the dry ingredients and the pumpkin, mixing well after each addition.
  6. Stir in chocolate chips.  Drop by teaspoonfuls onto a silicone mat or parchment paper on a cookie sheet.
  7. Bake at 350° for 10-15 minutes or until firm and lightly browned.
  8. Let cool for 5 minutes.
  9. Remove from cookie sheet and cool on a wire rack.