Fall is almost here- it’s time for PUMPKIN!
If you love the taste of Pumpkin and want a chewier cookie, add the oatmeal for the best cookie you’ve ever made. My hubby doesn’t really like Pumpkin and he LOVED these cookies.
Nothing says fall like Pumpkin. Be sure to check out our Pumpkin Dessert Roundups coming soon.
1/2 C unsalted sweet cream butter, melted
1/2 C pumpkin puree
1/2 C sugar
1/4 C brown sugar, packed
1 tbsp Molasses
1 1/2 tsp vanilla extract
1 1/2 C old-fashioned rolled oats
1 1/4 C flour
2 tsp pumpkin pie spice
1/2 tsp baking soda
1/4 tsp salt
1 C semi-sweet chocolate chips
Using a large microwave safe bowl, melt the butter
Whisk in the pumpkin puree, sugar, brown sugar, molasses, vanilla, whisking until combined
In a medium bowl, whisk together the oats, flour, pumpkin pie spice, baking soda and salt until combined
Gradually mix in the dry ingredients into the wet
Fold in the chocolate chips
Line 2 cookie sheets with parchment paper
Using a medium ice cream scoop, scoop the cookie dough onto the cookie sheets and flatten slightly with fingers. (be sure to have another ice cream scoop for the ice cream to go with the cookies later)
Place cookie sheets into fridge for overnight- its hard, but you can do it!
Preheat oven the following day to 350 degrees.
Bake the cookie sheets in the oven for 14 minutes or until cookies are slightly golden brown around the edges.
Allow the cookies to cool completely on the counter before enjoying!