Sometime in early September, my mom stocks up on the classic canned Libby’s Pumpkin Puree and begins compulsively mixing it into every dish she can think of. Growing up, every September and October was filled with pumpkin pancakes, pumpkin waffles, pumpkin bundt cakes, the occasional ambitious pumpkin cinnamon rolls and my personal favorite, pumpkin chocolate chip cookies. These are essentially the perfect cookies: moist, tender and full of flavor. The chocolate chips could even be substituted with raisins for a bit healthier snack as well.
½ cup butter, softened
¾ cup white sugar
¾ cup brown sugar, packed
15 oz pumpkin puree
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons cinnamon
½ teaspoon allspice
½ teaspoon nutmeg
½ teaspoon cardamom
½ cup oats
¾ cup chocolate chips
- Heat oven to 375º. Line a cookie sheet with parchment paper.
- Mix butter and sugars in large bowl with a wooden spoon. Beat in eggs. Stir in pumpkin.
- Stir in remaining ingredients except oats and chocolate chips.
- Fold in oats and chocolate chips.
- Drop dough by rounded spoonfuls about 2 inches apart onto the cookie sheet.
- Bake 10 to 12 minutes or until set and golden. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.