Ingredients
- 3/4 C unsalted butter softened
- 1 C light brown sugar lightly packed
- 1/2 C sugar
- 10 T pumpkin or 1/2 cup plus 2 T
- 1 egg yolk large
- 1 tsp vanilla not artificial
- 1 1/2 C flour
- 1 1/2 C quick oats
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 10 T mini semi-sweet chocolate chips
- 1/2 C milk chocolate chips
Recipe Description
Crunchy and delicious these pumpkin cookies are a new twist on a favorite flavor that isn't just for the Fall season! These cookies can be stored in the refrigerator for two to three days if they aren't gone by then. And make sure to make enough to share by doubling the batch so you have some leftover. They can be stored in the freezer for up to two months in an airtight freezer container. Enjoy!
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