Pumpkin Chocolate Chip Cookies

Mmmmmm…I think I may have posted this recipe last year, but it’s so good I’m posting it again! The recipe calls for cookies, but I make them in a 9×13 pan for bars. Yesterday the kids helped me make these and the house smelled so good with pumpkin and chocolate baking!

Pumpkin Chocolate Chip Cookies
4 cups flour
2 cups oats
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups butter
2 cups brown sugar
1 cup sugar
1 egg
1 teaspoon vanilla
1 – 16oz can pumpkin
2 cups chocolate chips

Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt. Set aside. In a large bowl cream butter, gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate chips. Drop by 1/4 cup dough amounts onto greased cookie sheet. Bake 20 minutes. (You can make them half the size – regular cookie drop amount- but check the around 12-15 minutes as they may need to come out sooner than the large size.)

I do a variation though. We use 4 cups whole wheat flour and use and extra amount of pumpkin (1/8 to 1/4 cup) to make it more moist. I make smaller cookies and bake them for a shorter amount of time on baking stones. I also bake them at a lower temp (325*) and they come out like the top off of a muffin.

Another variation – bake in a 9×13 pan for chocolate chip pumpkin BARS, easier than rolling out the cookies.