This recipe is an all-time family and friend favorite. It makes a lot of cookies! If you want to cut it in half, then you will need “1/2 an egg.” When I cut it in half, I simply mix the egg yolk and white in a little bowl and add half to the mix (about 2 TB). It works! Then, I make a loaf of Pumpkin Bread with the other 1/2 can of pumpkin.
Or, just go ahead and make a giant batch of cookies – they freeze well – you’ll thank me later.
This recipe comes straight from the back of the Libby Pumpkin can. Thank you, Libby!
Pumpkin Chocolate Chip Cookies
Yield: about 6 dozen small cookies (I use a #40 portion scoop with a purple handle)
- 1 1/2 cups unsalted butter, room temperature
- 2 cups brown sugar
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 15-ounce can solid pack pumpkin
- 4 cups flour
- 2 cups rolled oats
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 cup chocolate chips
- Heat oven to 350 degrees. Line two baking sheets with parchment paper.
- Using a mixer, cream together the butter and both sugars until light and fluffy, 3-5 minutes.
- Add egg and vanilla, mix well.
- In a separate bowl, combine the flour, oats, soda, cinnamon, and salt. Set aside.
- Alternate additions of flour mixture and pumpkin to the butter mixture. Mix well after each addition. Stir in the chocolate chips.
- Portion onto baking sheets and bake for 12 minutes, rotating pans at 6 minutes.