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Pumpkin Oatmeal Chocolate Chip Cookies

October 3, 2010

These cookies are super soft and not too oatmeal-y.  Perfect for this time of year with fresh pumpkin puree.  With whole wheat flour and not too much sugar, they’re a great snack for the kids.

Pumpkin Oatmeal Chocolate Chip Cookies

1 cup butter, room temperature
1 cup brown sugar
1 egg
2 tbs maple syrup
1 tbs vanilla
1 cup packed pumpkin puree
1/2 cup all purpose flour
1 1/2 cups whole wheat flour
1 1/4 cup oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 1/2 cups chocolate chips

Cream butter and sugar until light and fluffy.  Add egg; blend until combined.  Encorporate maple syrup, vanilla and pumpkin puree.

In  a separate mixing bow, combine dry ingredients except chocolate chips.  Add dry to wet, stirring until just combined.  Gently stir in chocolate chips.

Chill batter until cold, approximately 15-20 minutes.

Drop by tablespoons full onto lined cookie sheets.  Bake at 350F until just set, approximately 12 minutes.  Remove and let stand 5-10 minutes, then transfer to wire rack to cool.

Makes 4 dozen small cookies.

One Comment leave one →
  1. October 3, 2010 4:51 pm

    Yummy! Sounds like a great recipe. I really like oatmeal cookies. Pumpkin added to the mix is perfect for this time of year. Thank you for sharing.

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