If Halloween had a taste, it would be these pumpkin cookies. I remember coming home from school in October to these freshly baked cookies spread out on the counter.
My mom got this recipe off a can of Libby’s canned pumpkin, and it has been our families go-to fall cookie recipe ever since.
My mom used to add wheat germ to these as well, “to make them extra healthy,” she says.
These are an almost muffin-like cookie and oh-so-good!
- 4 c. flour
- 2 c. quick or old-fashioned oats
- 1 1/2 c. butter, softened
- 2 c. firmly packed brown sugar
- 1 (15 oz) can Libby’s pumpkin
- 1 c. semi-sweet chocolate chips
- 1 c. granulated sugar
- 2 tsp. cinnamon
- 2 tsp. baking soda
- 1 egg
- 1 tsp. salt
- 1 tsp. vanilla extract
- Preheat oven to 350 degrees.
- Combine flour, oats, baking soda, cinnamon, and salt.
- In another bowl (or mixer), cream butter. Gradually add sugars, beating until light and fluffy. Add egg and vanilla and mix well.
- Alternate adding dry ingredients and pumpkin to butter and sugar mixture. Still in chocolate chips.
- For each cookie, spoon 1/4 cup of dough onto a cookie sheet. (I used a large cookie scoop.) They spread a little, so leave room.
- Bake 20-25 minutes, until firm to the touch and lightly brown. I baked mine for 20 minutes.