I've finally broken down and taken the time to type out my pumpkin chocolate chip cookie recipe. It's from a Libby Pumpkin can label from the 1980s. These cookies were a favorite of David and mine when we were in preschool, but Mom put the recipe away when we moved to Texas, and it wasn't until I was going through her recipes in college that I uncovered it. What a treat it was to rediscover these wonderful delights!
Ingredients:
2 cups flour (I use whole wheat)
1 cup uncooked oats
1 t. baking soda
1 t. cinnamon
1/2 t. salt
1 cup butter, softened
1 cup firmly packed brown sugar
1 cup sugar
1 egg
1 t. vanilla
1 cup pumpkin puree
1 cup chocolate chips
Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon, and salt in a small bowl. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels.
If you want to make pumpkin shaped cookies, drop 1/4 cup of dough onto a greased cookie sheet. Shape it with a spoon or spatula into a pumpkin shape. Add a bit more dough to the top for a stem.
If you just want a round cookie, drop 1/4 cup of dough onto a greased cookie sheet. My cookies usually need to back about 8 1/2 minute, though I usually make smaller cookies, and the bigger you make them, the longer they'll need to make.
The cookies are super cute to decorate with icing and make cute jack-o-lanterns. Sometimes I'll even use candies (M&Ms, etc) to help make faces.
Enjoy!