Jessie Alice Smith
Pumpkin Oatmeal Chocolate Chip Cookies
Yields approximately 30 cookies for smaller-sized cookies.
To me, fall means; apples, jackets & scarves, soups for dinner, dusting off the old crockpot, stunning leaf displays in our Colorado mountains, and most importantly... pumpkin.
I am most definitely one of those people. I love almost all things pumpkin and I rejoice at this time of year! So, bask in the glory of this cozy season with me by trying these gooey and rich pumpkin cookies. You will not regret it.
***Disclaimer: All recipes are made at high altitude, you may need to adjust for lower altitudes.***
3/4 c shortening
1/4 c softened butter
3/4 c brown sugar
3/4 c white sugar
2 tsp vanilla
1 cup pumpkin puree
2 c flour
1 tsp pumpkin spice/pie seasoning
1 tsp baking soda
1/2 tsp kosher salt
2 c rolled oats
1 - 2 c chocolate chips (your preference, but the more the merrier I always say!)
Preheat your oven to 325°
Using your standing mixer and paddle attachment, combine; shortening, butter, brown sugar, and white sugar, whip hard for 2 minutes until light and fluffy.
Add in vanilla, eggs, and pumpkin puree, combine well.
Add flour, pumpkin seasoning, baking soda, salt, and oats until JUST combined. Do not over-mix.
Add chocolate chips and mix until JUST combined.
Use a spatula to fully scrape the bottom of the bowl and be sure the bottom is as combined as the top.
Spray your cooking sheet with non-stick spray.
Using 2 spoons or a 1 or 2 TBS cookie scoop, scoop them onto your pans.
Bake for approx. 12-15 minutes until slightly golden on the edges but soft in the center.
Let sit for 1 or 2 minutes, use a metal spatula to transfer to a paper towel or a cooling rack.
Lastly, we are a smaller family of 3 1/2 people, so I generally keep out 4 or 5 cookies at a time and I freeze the rest. That way I can get them out gradually so they stay fresh and chewy for several weeks!
Happy Thanksgiving, Friends! I hope that your holiday season is one you will cherish.
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Photography by Jessie Alice Smith
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