These are the perfect autumn sweet, great alone or with coffee or a little vanilla ice cream.
2 cups unbleached all purpose flour
1 cup whole rolled oats
1 tsp baking soda
1 cup organic pumpkin pie filling or 1 cup pumpkin puree plus 1 tbs pumpkin pie spice
1 cup unsalted butter
3/4 cup sugar
3/4 cup light or medium brown sugar
1 tbs vanilla
1 cup (or more) dark chocolate chunks
How I Made Them
Preheat the oven to 350 degrees and line your cookie sheets with parchment paper.
Cream the butter and sugars together in the standing mixer. While that goes, combine the flour, oats, and baking soda. If you’re using plain pumpkin puree, mix the pumpkin pie spice into the dry ingredients.
When the butter and sugars are all mixed together, add the egg and vanilla. Once those are combined, add the dry ingredients and pumpkin, alternating between the two. When that’s all combined, remove the bowl of cookie batter from the mixer. Fold the chocolate chunks in with a spatula. Do not try and do this with the mixer — it will bend your beater.
Drop spoons of the cookie batter onto the prepared cookie sheets (you can make small, medium, or large cookies). Bake the cookies for 12-13 minutes. Remove the cookies to a wire rack or counter top to cool.
How They Turned Out
These are soft, cakey and super yummy — especially for breakfast.