This is my favorite time of year for baking Pumpkin Chocolate Chip Cookies!  You really need to try these super moist, melt in your mouth cookies!  

When I first heard about this cookie, I figured it was gonna taste awful.  Was I wrong!  There's not an overwhelming taste of pumpkin, either.  The pumpkin gives the cookies just the right amount of moistness and flavor that you'll absolutely love. They're my family's favorite cookie!  Enjoy!   [Recipe]

Deb's Pumpkin Chocolate Chip Cookie Recipe
Deb's Pumpkin Chocolate Chip Cookie Recipe

Deb's Pumpkin Chocolate Chip Cookies

  • 1 1/2 Cups butter (no substitutes), softened
  • 2 Cups packed brown sugar
  • 1 Cup sugar
  • 1 Can (15 oz.) solid-pack pumpkin
  • 1 egg
  • 1 Tsp. vanilla extract
  • 4 Cups all-purpose flour
  • 2 Cups quick-cooking oats
  • 2 Tsp. baking soda
  • 2 Tsp. salt
  • 2 Tsp. cinnamon
  • 2 Cups (12 oz) semisweet chocolate chips

In a large mixing bowl, cream butter and sugars.  Beat in the pumpkin, egg and vanilla.  Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture.  Stir in the chocolate chips.  Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets.  Bake at 350 degrees for 10 - 12 minutes or until lightly browned.  Remove to wire racks to cool.  Yield:  10 dozen.

#YummyPumpkinChocolateChipCookies  #MeltinMouthMorsels    #YouCannotStopEatingPCCC

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