I got this recipe from bake me away and followed it almost exactly. I made these cookies for a coworker’s birthday and boy, did they go fast! I recommend this recipe fully- bake on parchment paper, alternate between two cookie pans, and definitely cool on a rack. Throw on top of ice cream or drink with your favorite pumpkin coffee. Please note that these are not vegan.
- 2 cups all-purpose flour
- 1 1/3 cups quick or old-fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 15-ounce can pumpkin (or about 2 cups pureed pumpkin)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 to 2 cups semi-sweet chocolate chips
- Cook the pumpkin puree in a saucepan over medium heat for 30 to 45 minutes or until it has cooked down to 1 cup. If the pumpkin starts bubbling, turn the heat down, but make sure it’s still steaming. Set aside to cool, or cover and store in the refrigerator if you’re doing this the day before. (If you’d rather not reduce the pumpkin, then just use 1 cup of it straight from the can.)
- Preheat oven to 350F and line two cookies sheets with parchment.
- In a medium bowl, combine flour, oats, baking soda, cinnamon, and salt. In a large mixing bowl, cream together the butter and sugars until light and fluffy. Add the pumpkin, egg, and vanilla, and beat well. Pour in the dry ingredients and beat until thoroughly combined (I added them in about 3 batches rather than all at once). Mix in the chocolate chips.
- Drop the dough by rounded tablespoons onto the cookie sheets. These cookies don’t spread very much and I was able to get 16 to fit on a standard cookie sheet. Bake for about 12-14 minutes, or until the edges start turning golden. Transfer the cookies to a cooling rack, and then store in an airtight container.