During the holidays several years ago, a very dear friend gave my mom a small bag of homemade pumpkin cookies, which were so tasty that we requested the recipe the very next day! They quickly became our favorite cookie to make and eat as soon as fall makes it’s appearance every year. If the fall season could be defined by a taste, that taste would be one bite of a pumpkin cookie.
4 cups white whole wheat flour (or all-purpose)
2 cups old-fashioned oats
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups butter, softened
1/2 cup white sugar
1 cup brown sugar
1 teaspoon pure vanilla extract
15 ounce can pure pumpkin
1 cup chocolate chips
1 cup walnuts or pecans, chopped (optional)
Preheat oven to 350 degrees, and line a baking sheet with parchment paper.
In a medium bowl, whisk the dry ingredients together to combine. Set aside.
In a large bowl, or in the bowl of a stand mixer, cream the butter and both sugars. Beat in the egg and vanilla.
Alternately add the dry ingredients and pumpkin in three batches, mixing well after each addition.
Fold in the chocolate chips and the nuts, if using.
Scoop 1/4 cup balls of cookie dough onto the prepared baking sheet. Bake each batch for about 15-17 minutes.
Makes about 30 jumbo cookies