I was looking online for a really good pumpkin cookie...and couldn't find one that really floated my boat. So in true Carrie form, I came up with this one myself. I made these for my daughter's school for Teacher Appreciation Week.
I was a little worried when I started to scoop out the dough cause it's a very wet dough. But it baked up beautifully and super cake like and moist.
Pumpkin-Oatmeal Chocolate Chip Cookies
- 1 stick butter, softened
- 1 cup sugar (I used evaporated can juice)
- 1/2 cup brown sugar, packed
- 1 egg
- 1 15oz. can pumpkin puree
- 1 teaspoon vanilla
- 2 tablespoons maple syrup
- 2 cups flour (I used King Arthur's White Whole Wheat)
- 1-1/3 cups oats
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1-1/3 cups semi-sweet chocolate chips
- In a large mixing bowl, cream butter with both sugars. Add egg, vanilla and pumpkin and maple syrup and mix well.
- Sift in dry ingredients; flour, baking soda, salt, cinnamon and pumpkin pie spice. Fold in oats and chocolate chips until well combined.
- Preheat oven to 350 degrees. Using a cookie scoop, drop by scoopfuls onto un-greased baking sheet. I did a dozen per sheet cause they don't spread out much. Using a fork, mash down a little one way, then crosswise.
- Bake for 16 minutes, let cool on pan for 5-10 minutes then remove to a wire rack to cool completely.