Preferably pumpkin, too. Thank you!
Last weekend my Grammy dropped off this yummy pumpkin recipe for me to try. My grandma is the best cookie maker. I will challenge her to your grandma any day. I am confident she would win. Funny tidbit: My grandma is the reason I am adamant about having a perfectly shaped cookie (she is also the reason I love baking them). When I was younger, my grandparents helped me with 4-H projects, and Grandma-she helped me bake some prize winning cookies back in the day, for real! We would spend a good part of an afternoon baking up cookies to take down to the county fair-using spoons to shape the dough into perfect little mounds and carefully selecting the most glorious of all the cookies to take down to the judges. They would always comment on how my cookies had such a “lovely shape.” I know (and good thing!). I now use a cookie scooper to achieve such perfection…I wonder if they existed back then…Grandma…
And then look what I stumbled upon..
These cookies are incredibly delicious. And although I would normally smoother a pumpkin cookie with cream cheese frosting, these are perfect. Plain and simple. Spicy, cakey, and chocolatey. What more could you want from a cookie?
They are ever so delicious fresh out of the oven…but if you can possibly stand to wait, I think they are better the next day. Luckily this recipe makes a whole lotta cookies, so you don’t have to choose!
Thank you, Grandma!
- 4 cups flour
- 2 cups rolled oats
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (or an additional teaspoon cinnamon)
- 1 1/2 cups butter
- 2 cups brown sugar
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1-15oz can pumpkin
- 1 cup mini chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl sift together flour baking soda, and spices. In a separate bowl, combine butter, sugars, egg, pumpkin, and vanilla until fluffy. Stir in flour mixture until combine. Fold in oats and chocolate chips.
- Using a large cookie scoop, scoop cookies onto cookie sheet lined with parchment paper. Bake for about 20 minutes. Cool cookies on a wire rack.
- Makes about 40 large cookies