- 2 sticks of cold butter (1 cup)
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 2 tsp. of vanilla
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp all spice or cloves
- 2 3/4 cup flour
- 1/2 cup Oat Flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 cup Pure Pumpkin Puree (I use Libby’s)
- 1 1/2 cups of chocolate chips to your liking
- Preheat oven to 350 degrees
- Grade 2 sticks of COLD butter with a cheese grader, then place into a medium mixing bowl.
- Pour both brown and white sugar in the bowl with the butter and cream butter and sugars for about 2 mins.
- Add the 2 eggs (one at a time) and vanilla until combined.
- In a medium bowl combine together the rest of the dry ingredients: cinnamon, nutmeg, ginger, cloves, flours, baking powder, and baking soda.
- Once well combined pour half of the flour mixture into the medium bowl with your creamed sugar and butter. Once well mixed pour the remaining half of flour mixture into the batter, and mix thouroughly.
- Add Pumpkin Puree until fully mixed into the batter.
- Fold in your Chocolate Chips until evenly distributed.
- Place in freezer for about 30 minutes or batter hardens slightly.
- Remove from freezer and roll small balls (about a heaping tablespoon of batter) and place on a parchment paper lined cookie sheet.
- Bake in the oven for 10-15 mins until cooked through. (test with a toothpick)
- Remove from oven and let rest 2 minutes. Then transfer to a cooling rack. Let cool.
- Makes about 35-40 cookies depending on size.
Batter will be a little sticky due to the pumpkin puree. If it gets to soft to roll, place back in the freezer for about 10 minutes.
These cookies are not meant to be crunchy. They will be soft when removed from the oven, but will harden as they cool.
- Prep Time: 20 mins
- Cook Time: 15 mins