Fall is here! I book marked this recipe from Baking Bites last fall and was excited to make this over the weekend to usher in the season. I did not have any pumpkin spice, so I used cinnamon, which worked nicely. I also used only one cup of rolled oats and preferred to use mini-chocolate chips.
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice (pref. homemade)
1/4 cup butter room temperature
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1/4 cup pumpkin puree
1 teaspoon vanilla extract
2 cups quick cooking oatmeal
1 cup chocolate chips
Preheat oven to 350F and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
In a large bowl, cream together the butter and the sugars until fluffy. Beat in the egg, followed by the pumpkin puree and the vanilla extract. Working by hand, stir in the flour mixture and the oatmeal until just combined and no streaks of flour remain. Stir in the chocolate chips.
Drop rounded tablespoonfuls of the dough onto the prepared baking sheet.
Bake for about 11-13 min. Cookies will be lightly browned at the edges when done. Don’t be tempted to over-bake them in the hope of browning them more, or they can dry out.
Allow cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a wire rack to cool completely.
Yields 2 dozen