It’s October and time for pumpkins! Big, heavy pumpkins filled with seeds and goop. Don’t worry, for this recipe you won’t have to buy an actual pumpkin. (However, I will buy the fattest one and attack it with my sharpest knife just to get to the seeds.) Fortunately, this recipe calls for the canned variety and we’ll add in the pumpkin spices to give these cookies that wonderful autumn flavor.

Ingredients

• 2 1/2 cups A.P. Flour
• 1 1/2 cups Oats (rolled or instant – I prefer rolled)
• 3/4 tsp Salt
• 1 3/4 tsp ground Cinnamon
• 1/4 tsp ground Nutmeg
• 1/4 tsp ground Ginger
• 1 tsp Baking Soda
• 1 cup unsalted Butter, softened
• 2/3 cup Sugar
• 1 1/3 cup Brown Sugar (packed)
• 1 Egg
• 1 tsp Vanilla Extract
• 1 – 14 oz canned Pumpkin Puree
• 1 3/4 cups Semi-Sweet Chocolate Chips

Method

Preheat oven to 350 degrees.

In a large mixing bowl, combine all of the dry ingredients except for the Chocolate Chips. I sifted my flour and I  think it led to the cookies having a more cake-like texture. So sift if you like, or you can just whisk it all together. Set bowl aside.

In another bowl, with an electric mixer, cream the butter with the Sugar and Brown Sugar. Add in Egg, Vanilla Extract, and Pumpkin Puree.

Now it’s time to bring the two together: Do not use an electric mixer or whisk, it will break the oats and we don’t want that. Use a rubber spatula and fold in the wet-ingredients bowl into the dry one. Once well-blended, add the Chocolate Chips. Let sit for 5-10 minutes so that the oats can soak up some liquid.

Scoop out the dough in 1 1/2 to 2 tablespoon drops on a parchment lined baking sheet. Space them about 2″ apart. I used an old-fashioned ice cream scoop with the spring-loaded scrapper. It’s a lot easier to get uniform sized round cookies. Bake for 12-14 minutes. Let sit for one minute on the hot sheet before transferring to a wire rack to cool.

Enjoy!

**Above photo provided courtesy of Mom.**