Description
Deliciously soft and chewy cookies made with pumpkin puree and chocolate chips, perfect for fall.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 large egg
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, oats, baking soda, cinnamon, and salt.
- In another bowl, cream together brown sugar, granulated sugar, and softened butter until fluffy.
- Mix in pumpkin puree and egg until well combined.
- Gradually add dry ingredients to the wet mixture; fold gently until just mixed.
- Stir in chocolate chips.
- Drop tablespoons of dough onto prepared baking sheets, spaced two inches apart.
- Bake for 10-12 minutes until edges are golden. Cool on baking sheets for five minutes before transferring to wire racks.
Notes
- For a healthier version, consider using whole wheat flour instead of all-purpose flour.
- Store cookies in an airtight container to maintain softness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 65mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg