Fall is in the air, and it’s time to PUMPKIN ALL THE THINGS!!! Any other pumpkin addicts out there? I love to bake seasonally in the late summer and fall so we’ve been busy cooking up a storm with rhubarb, zucchini, and now were moving on to pumpkin! I’ve been playing around with a few recipes for waffles and cookies, next on my hit list is french toast!
For now though, here’s what I’ve come up with for some tasty fall cookies! I love that it’s a recipe that will make roughly 3 dozen at once because with a family of 5 they tend to go fast!
Pumpkin Oatmeal Chocolate Chip Cookies
- 1½ cups all purpose flour
- 1 cup whole wheat flour
- 1½ cup quick oats
- 1 tbsp ground flax
- 1 tsp baking soda
- 1 tsp salt
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 cup butter, softened
- 1⅓ cups packed brown sugar
- ⅔ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1¼ cups canned pumpkin puree
- 1½ cups semi-sweet chocolate chips
- Preheat oven to 350 degrees
- In a large mixing bowl, whisk together flours, oats, flax, baking soda, salt, cinnamon, nutmeg, and ginger. set aside.
- In a large bowl,beat butter and sugars until creamy. Beat in egg, vanilla extract and pumpkin.
- Slowly add dry ingredients into the wet mix until combined. Mix in chocolate chips.
- Line cookie sheets with parchment paper or silicone baking sheets. Drop 2 tbsp balls of dough onto prepared sheets about 2 inches apart.
- Bake for 14-18 min
- Allow to cool on sheets for a few minutes, then transfer to wire racks to cool completely
The perfect nut free snack for school lunches!
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Looking for a chewy Pumpkin Chocolate Chip Cookie? Try this Recipe!