Are pumpkin cookies not a thing in the Midwest? I had never sunk my teeth into, or laid eyes on, a pumpkin chocolate chip cookie until moving to Utah when I was in my 30s. I was intrigued and an easy convert to looking forward to these little gems showing up in my Albertsons each fall.
One of my Utahn friends shared her favorite recipe for these little delights with me and I love that it has just enough "good stuff" in it to make it feel like I'm making healthy choices, and just enough "cookie stuff" in it to make me and my kids crave it. Enjoy!
Pumpkin Oatmeal Chocolate Chip Cookies
Ingredients:
2 C. Flour
1/2 C. flax seed meal
1 1/2 C. oats
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice (or if you don't have it do 1/8 each of ginger, nutmeg, cloves & allspice)
1 tsp. baking soda
1/2 tsp. salt
2 sticks butter, room temp
1 C. sugar
1 C. brown sugar
1 C. pumpkin
1 egg
3/4 tsp. vanilla
1 C (or more) chocolate chips
Preheat oven to 350 degrees and line a couple of baking sheets with parchment paper.
Stir together your dry ingredients- flour, flax meal, oats, spices, baking soda and salt in a bowl.
In another bowl or with your mixer, combine the butter and both sugars and blend until light and fluffy. Add in the pumpkin, egg and vanilla and blend until incorporated.
Slowly add in the dry ingredients scraping down the sides of the bowl. Stir in the chocolate chips.
Drop rounded tablespoons of cookie dough and place them on baking sheets. Bake at 350 degrees for 10-12 minutes until the edges and bottom are slightly golden. Allow the cookies to cool on the pan for 5 minutes before transferring to a cooling rack.
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