This cookie is perfectly paired with a hot cup of coffee or tea on a cold, rainy October day! Unfortunately, there is not much that is healthy about the recipe, but it can easily be made gluten-free by substituting gluten-free oats and gluten-free all-purpose flour, or 100% whole wheat pastry flour (which is what I used in the cookies pictured). Also, I don't find the cookie to be overly sweet like other pumpkin cookies I've had in the past, and the texture is great - not too soft or wet as pumpkin-based cookies can sometimes be. These are always a big hit in my house - everyone comes back for seconds (and sometimes thirds if I'm not carefully guarding the cookie jar)!
Yummy Pumpkin Chocolate-Chip Oatmeal Cookies
1-1/2 cups brown sugar
1 cup butter, softened
1 egg
1 tsp vanilla extract
2 cups all-purpose flour (unbleached or whole wheat)
1-1/2 cups old fashioned rolled oats
1 tsp baking soda
1 tsp cinnamon
2 tsp pumpkin pie spice, or more to taste**
dash of ginger and nutmeg
1 cup canned pumpkin
1-1/2 cups semi-sweet chocolate chips
**Make sure to use new pumpkin pie spice - I have noticed that it loses its flavor rather quickly. You might have to add more spice than listed above if yours is on the older side.**
Directions: Heat oven to 350-degrees Fahrenheit. Cream butter and sugar, beat in eggs and vanilla. Combine the remaining ingredients. Drop by teaspoonful onto a greased cookie sheet. Bake for 12-15 minutes or until lightly browned. Cool and enjoy! (Makes about 2 dozen cookies.)
