Pumpkin Chocolate Chip & Oatmeal Cookies

I found Soft Pumpkin Chocolate Chip Cookies by A Family Feast recipe on Pinterest. Below you’ll see my slight change.

This recipe came in handy for my visit to the sweet lady who watched my children for so many years. I really don’t like visiting someone without bringing something to them. It’s my way of being appreciative and a great excuse to bake something 🙂

Pumpkin Chocolate Chip & Oatmeal Cookies

Time: 31 min
Difficulty: easy
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Ingredients:

1 cup pumpkin puree
1 cup granulated sugar

½ cup oil (canola or vegetable)
1 teaspoon vanilla
1 large egg
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 cup semi-sweet chocolate chips
1 cup quick oats (oatmeal)

Preparation:

Preheat oven to 375° Fahrenheit. Line cookie sheets with parchment paper sheets (or lightly grease the cookie sheet if you don’t have parchment paper).
In the bowl of a stand mixer, combine pumpkin, sugar, oil, vanilla and egg. Mix until well combined.
In a separate bowl, stir together the flour, baking powder, cinnamon and salt. In a small bowl, dissolve the baking soda with the milk. Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well.
Add in the chocolate chips and oatmeal and stir until evenly combined.
Using a medium cookie scoop (medium scoop is equal to 1½ tablespoons), drop mounds of the cookie dough on the prepared cookie sheets.
Bake for 10 to 12 minutes. Allow the cookies to cool for slightly before removing to a wire rack to cool completely.

Enjoy, Bon Appétit, Buen Provecho! EdibleReflections.com