Growing up, pumpkin cookies were an integral part of any holiday celebration. My mom’s were the absolute best. People always asked her to make them, and they vanished from any platter in no time. So much so that she usually had to make double batches! Now it’s my turn to make these tasty holiday treats, and I thought I’d share the recipe with you.
- 3 Cups All Purpose Flour
- 1 1/2 Cups Old Fashioned Oats
- 2 Teaspoons Pumpkin Pie Spice -OR- Cinnamon
- 2 Teaspoons Baking Soda
- 1 Teaspoon Salt
- 1 15 oz. Can Pumpkin
- 1 Cup Butter (softened)
- 2 Cups Brown Sugar
- 1 Egg
- 1 Teaspoon Vanilla
- 1 Cup Chocolate Chips
- 1/2 Cup Chopped Walnuts or Pecans (optional)
- Preheat oven to 350 degrees Fahrenheit. Slightly grease a baking sheet.
- In a bowl mix together dry ingredients (flour, oats, salt, soda, and spice.)
- Cream together butter and sugar. For this particular recipe, I use the dough paddle on my stand mixer.
- Add egg and vanilla to butter and sugar mixture. Stir in.
- Alternate adding pumpkin puree and dry ingredients, mixing well after each addition.
- Stir in chocolate chips and walnuts.
- Drop by tablespoonfuls on to prepared baking sheet.
- Bake for approximately 18 to 22 minutes (until golden brown).
- Remove from baking sheet and cool on rack.
Variations: If chocolate chips aren’t your thing, you could substitute them with raisins. For a richer flavor, toast nuts before adding to batter.